Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-10 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102086

Li-Li Chen, Shuang Long Yang, Ji-Cun Bao, Wei-You Xie, Zhao-Chan Wang, Nian Shi, Zhao-Jie Wang

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引用次数: 0

Abstract

Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai (Lysimachia) species are well-known edible plants among the East Asian populace that clear heat and anti-aging. Here, 70 fractions of ten Lysimachia species were compared, among which the bioactive fraction (KBZZC-05) was characterized and isolated to evaluate its antimicrobial activity, and compounds 21 and 23 were obtained under bioactive guidance. The KBZZC-05, 21, and 23 inhibited both spoilage organisms and foodborne pathogens (MICs = 2-256 μg/mL) better than potassium sorbate (MIC >256 μg/mL). It removed biofilms, causing surface morphology changes in bacteria. Additionally, KBZZC-05 (128 μg/mL) extended food shelf life through its antioxidant (P < 0.01 vs CK) and resistance to spoilage microorganisms. This study indicates that bioactive KBZZC-05 is a potentially non-toxic and eco-friendly botanical microbicide and preservative that can be used to treat foodborne diseases and for food storage.

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莱茵属植物化学成分的比较及其对延长食品保质期的抑菌作用。

食品变质造成重大经济损失，危害人类健康。开发新型抗菌剂和防腐剂是对抗食源性疾病和改善食品储存的迫切需要。真竹菜（Lysimachia）是东亚民众中众所周知的清热抗衰老的食用植物。本文对10种Lysimachia属植物的70个部位进行了比较，对其中的生物活性部位（KBZZC-05）进行了表征和分离，评价了其抗菌活性，在生物活性指导下得到了化合物21和23。KBZZC-05、21和23对腐败菌和食源性致病菌的抑制作用（MIC = 2 ~ 256 μg/mL）均优于山梨酸钾（MIC = 0 ~ 256 μg/mL）。它去除生物膜，导致细菌表面形态的改变。此外，KBZZC-05 （128 μg/mL）通过其抗氧化剂（P vs CK）和对腐败微生物的抗性延长了食品的保质期。本研究表明，具有生物活性的KBZZC-05是一种潜在的无毒、环保的植物性杀微生物剂和防腐剂，可用于食源性疾病的治疗和食品储存。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.