Camellia sinensis phytochemical profiling, drug-likeness, and antibacterial activity against gram-positive and gram-negative bacteria: in vitro and in silico insights.

IF 3.8 3区 化学 Q2 CHEMISTRY, MULTIDISCIPLINARY
Frontiers in Chemistry Pub Date : 2025-03-11 eCollection Date: 2025-01-01 DOI:10.3389/fchem.2025.1555574
Farouk Boudou, Amal Belakredar, Ahcene Keziz, Huda Alsaeedi, David Cornu, Mikhael Bechelany, Ahmed Barhoum
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引用次数: 0

Abstract

Background: Camellia sinensis extracts have a rich phytochemical profile and therapeutic properties. The plant contains bioactive compounds, such as catechins, flavonoids, and phenolic acids, which are associated with various health benefits, including antioxidant, anti-inflammatory, and anticancer activities.

Aim: To investigate the bioactive potential of a Camellia sinensis extract, particularly its antibacterial activity against Gram-positive and Gram-negative bacteria and its drug-like properties.

Method: Phenolic compounds in C. sinensis extract were identified and quantified using high-performance liquid chromatography (HPLC). Its antibacterial activity was assessed against both Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Pseudomonas aeruginosa and Escherichia coli). Drug-likeness, toxicity, and molecular properties of the identified compounds were investigated using computational approaches. Additionally, binding affinities of selected compounds were predicted via molecular docking to elucidate potential antibacterial mechanisms.

Results: HPLC identified caffeic acid (10.32 mg/g), epigallocatechin gallate (EGCG, 8.74 mg/g), syringic acid (6.21 mg/g), and quercetin (15.29 mg/g). Antibacterial activity testing revealed inhibition zones ranging from 10.62 mm for Gram-negative E. coli to 18.65 mm for Gram-positive S. aureus, comparable to gentamicin (19.42 mm). Molecular docking predicted that EGCG (-9.8 kcal/mol) was the most potent compound against Gram-negative P. aeruginosa RNase PH, followed by quercetin (-8.7 kcal/mol). Drug-likeness modeling indicated favorable profiles for most compounds, although EGCG violated Lipinski's rule due to its molecular weight (458.4 g/mol). Density Functional Theory analysis revealed significant variations in electronic properties among the selected compounds, with quercetin exhibiting the smallest HOMO-LUMO gap (2.31 eV), suggesting high reactivity. MD simulations confirmed the stability of the EGCG-protein complex, with RMSD values (∼2.5-3.0 Å), reduced RMSF at key residues, and stable Rg (∼18-20 Å).

Discussion: The results highlight that C. sinensis is a valuable source of bioactive phenolic compounds with promising antibacterial properties against both Gram-positive and Gram-negative bacteria, particularly EGCG. Quercetin, the most abundant compound, showed better chemical stability (higher HOMO-LUMO gap), but its lower binding affinity suggests that EGCG is a more effective therapeutic candidate. Moreover, the antibacterial activity of these compounds positions them as potential alternatives to conventional antibiotics. Future research should focus on in vivo validation, structure-activity optimization, and formulation development to improve bioavailability and clinical applicability.

背景:山茶提取物具有丰富的植物化学成分和治疗特性。目的:研究山茶提取物的生物活性潜力,特别是其对革兰氏阳性和革兰氏阴性细菌的抗菌活性及其类药物特性:方法:采用高效液相色谱法(HPLC)对山茶提取物中的酚类化合物进行鉴定和定量。评估了其对革兰氏阳性菌(金黄色葡萄球菌)和革兰氏阴性菌(绿脓杆菌和大肠杆菌)的抗菌活性。利用计算方法研究了已鉴定化合物的药物相似性、毒性和分子特性。此外,还通过分子对接预测了所选化合物的结合亲和力,以阐明潜在的抗菌机制:HPLC 鉴定出咖啡酸(10.32 毫克/克)、表没食子儿茶素没食子酸酯(EGCG,8.74 毫克/克)、丁香酸(6.21 毫克/克)和槲皮素(15.29 毫克/克)。抗菌活性测试显示,对革兰氏阴性大肠杆菌的抑菌区为 10.62 毫米,对革兰氏阳性金黄色葡萄球菌的抑菌区为 18.65 毫米,与庆大霉素(19.42 毫米)相当。根据分子对接预测,EGCG(-9.8 kcal/mol)是对革兰氏阴性绿脓杆菌 RNase PH 最有效的化合物,其次是槲皮素(-8.7 kcal/mol)。药物相似性建模表明,大多数化合物都具有良好的特征,但 EGCG 因其分子量(458.4 克/摩尔)而违反了利宾斯基规则。密度泛函理论分析表明,所选化合物的电子特性存在显著差异,其中槲皮素的 HOMO-LUMO 间隙(2.31eV)最小,表明其反应活性较高。MD 模拟证实了 EGCG 蛋白复合物的稳定性,其 RMSD 值(∼2.5-3.0 Å)、关键残基的 RMSF 值降低,Rg 值稳定(∼18-20 Å):研究结果表明,中华皂苷是一种宝贵的生物活性酚类化合物来源,对革兰氏阳性菌和革兰氏阴性菌都有很好的抗菌效果,尤其是 EGCG。槲皮素是含量最高的化合物,显示出更好的化学稳定性(更高的 HOMO-LUMO 间隙),但其较低的结合亲和力表明 EGCG 是更有效的治疗候选化合物。此外,这些化合物的抗菌活性使它们成为传统抗生素的潜在替代品。未来的研究应侧重于体内验证、结构-活性优化和制剂开发,以提高生物利用率和临床适用性。
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
Frontiers in Chemistry
Frontiers in Chemistry Chemistry-General Chemistry
CiteScore
8.50
自引率
3.60%
发文量
1540
审稿时长
12 weeks
期刊介绍: Frontiers in Chemistry is a high visiblity and quality journal, publishing rigorously peer-reviewed research across the chemical sciences. Field Chief Editor Steve Suib at the University of Connecticut is supported by an outstanding Editorial Board of international researchers. This multidisciplinary open-access journal is at the forefront of disseminating and communicating scientific knowledge and impactful discoveries to academics, industry leaders and the public worldwide. Chemistry is a branch of science that is linked to all other main fields of research. The omnipresence of Chemistry is apparent in our everyday lives from the electronic devices that we all use to communicate, to foods we eat, to our health and well-being, to the different forms of energy that we use. While there are many subtopics and specialties of Chemistry, the fundamental link in all these areas is how atoms, ions, and molecules come together and come apart in what some have come to call the “dance of life”. All specialty sections of Frontiers in Chemistry are open-access with the goal of publishing outstanding research publications, review articles, commentaries, and ideas about various aspects of Chemistry. The past forms of publication often have specific subdisciplines, most commonly of analytical, inorganic, organic and physical chemistries, but these days those lines and boxes are quite blurry and the silos of those disciplines appear to be eroding. Chemistry is important to both fundamental and applied areas of research and manufacturing, and indeed the outlines of academic versus industrial research are also often artificial. Collaborative research across all specialty areas of Chemistry is highly encouraged and supported as we move forward. These are exciting times and the field of Chemistry is an important and significant contributor to our collective knowledge.
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