Phytochemical Profile and Evaluation of the Antioxidant, Anticancer, and Antimicrobial Potential of Artocarpus lacucha Bark Extracts: In Vitro and In Silico Studies

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2025-07-16 DOI:10.1155/jfbc/8016598

Md. Junaid Haruni, Mst. Shahnaj Parvin, Sirajum Munira, Md. Ekramul Islam

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Abstract

Artocarpus lacucha Roxb., traditionally used in ethnomedicine, was investigated for its pharmacological potential through a multimethodological approach. The ethyl acetate fraction (EAF) and chloroform fraction (CHF) of bark extracts were analyzed for antioxidant, anticancer, and antimicrobial properties. HPLC identified key polyphenols (e.g., catechin hydrate, myricetin), while bioassays revealed EAF as the most active fraction, exhibiting the highest phenolic content (116.16 ± 1.98 mg GAE/g), potent DPPH scavenging (IC₅₀ = 6.85 μg/mL), and significant cytotoxicity against A549 lung cancer cells (58.87% viability at 300 μg/mL). CHF, EAF, and aqueous fraction (AQF) exhibited selective antibacterial activity against resistant strain, with the CHF fraction showing the highest activity against Staphylococcus aureus (inhibition zone: 14 ± 0.6 mm). Molecular docking highlighted strong SRBD1 binding for myricetin (−6.8 kcal/mol) and catechin hydrate (−6.6 kcal/mol), supported by stable interactions in MD simulations. The findings highlight the therapeutic potential of Artocarpus lacucha bark extracts as promising sources of natural antioxidants, cytotoxic agents, and antimicrobial compounds.

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树树树皮提取物的植物化学特征及抗氧化、抗癌和抗菌潜力的评价：体外和计算机研究

石竹。传统上用于民族医学，通过多方法方法研究其药理潜力。研究了树皮提取物的乙酸乙酯部分（EAF）和氯仿部分（CHF）的抗氧化、抗癌和抗菌性能。高效液相色谱法鉴定出主要多酚（如水合儿茶素、杨梅素），生物测定结果显示EAF是活性最高的部位，其酚含量最高（116.16±1.98 mg GAE/g），对DPPH具有较强的清除作用（IC50 = 6.85 μg/mL），对A549肺癌细胞具有显著的细胞毒性（300 μg/mL时活性为58.87%）。CHF、EAF和水溶液组分（AQF）对耐药菌株表现出选择性抑菌活性，其中CHF组分对金黄色葡萄球菌的抑菌活性最高（抑制区：14±0.6 mm）。分子对接显示SRBD1与杨梅素（- 6.8 kcal/mol）和儿茶素水合物（- 6.6 kcal/mol）的强结合，在MD模拟中得到稳定相互作用的支持。研究结果强调了树树树皮提取物作为天然抗氧化剂、细胞毒性剂和抗菌化合物的潜在治疗潜力。

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality