Lin Tan , Xingdi Liu , Qingmian Chen , Mamdouh A. Eissa , Zhiqiang Pan , Farrukh Azeem
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引用次数: 0
Abstract
This study investigates the chemical composition, antioxidant properties, and antibacterial mechanism of the ethanol extract of Bischofia javanica Blume (BJBE) against Staphylococcus aureus. Using UPLC-ESI-MS analysis, ten compounds were identified, including two sterols, six flavonols, and two phenolic acids, with β-sitosterol, kaempferol, and gallic acid as the major compounds. BJBE exhibited strong antioxidant activity in ABTS and DPPH free radical scavenging assays. It inhibited the growth of S. aureus in a concentration-dependent manner, with a minimum inhibitory concentration (MIC) of 2.60 mg/mL. The antibacterial mechanisms involved reducing intracellular ATP levels, causing cell membrane depolarization, inducing cytoplasmic leakage, decreasing of bacterial protein content, inhibiting of biofilm formation, and damaging cell membrane. These findings suggest that BJBE has the potential as a natural food preservative or bactericide to effectively address food safety concerns associated with S. aureus in food processing and handling environments.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.