Food-borne drug-resistant bacteria have adverse impacts on both food manufacturers and consumers. Disillusionment with the efficacy of current preservatives and antibiotics for controlling food-borne pathogens, especially drug-resistant bacteria, has led to a search for safer alternatives from natural sources. Spirulina have been recognized as a food supplement, natural colorant, and enriched source of bioactive secondary metabolites. The main objectives of this study were to isolate polyphenolic compounds from Spirulina and analyze their antibacterial potential against drug-resistant food-borne bacterial pathogens. We found that fraction B of methanol extract contained a high quantity of polyphenols exhibiting broad spectrum antimicrobial effects against drug-resistant food-borne bacterial pathogens. Potential secondary metabolites, such as benzophenone, dihydro-methyl-phenylacridine, carbanilic acid, dinitrobenzoate, propanediamine, isoquinoline, piperidin, oxazolidin, and pyrrolidine, were identified by gas chromatography and mass spectrophotometry (GCMS). These metabolites are active against both gram-positive and gram-negative pathogens. Our work suggests that phenolic compounds from Spirulina provide a natural and sustainable source of food preservatives for future use.

食源性耐药细菌对食品生产商和消费者都有不利影响。对目前用于控制食源性病原体，尤其是耐药菌的防腐剂和抗生素功效的幻想破灭，导致人们寻求从天然来源中寻找更安全的替代品。螺旋藻已被公认为是食品补充剂，天然色素和丰富的生物活性次生代谢物来源。这项研究的主要目的是从螺旋藻中分离多酚类化合物并分析其对耐药食源性细菌病原体的抗菌潜力。我们发现甲醇提取物的馏分B含有大量的多酚，对耐药性食源性细菌病原体表现出广谱的抗菌作用。潜在的次级代谢产物，如二苯甲酮，二氢甲基-苯基ac啶，氨基甲酸，二硝基苯甲酸酯，丙烷二胺，异喹啉，哌啶，恶唑烷和吡咯烷，通过气相色谱和质谱法（GCMS）进行了鉴定。这些代谢物对革兰氏阳性和革兰氏阴性病原体均具有活性。我们的工作表明，螺旋藻中的酚类化合物可提供天然且可持续的食品防腐剂来源，以备将来使用。