多组学揭示地衣查尔酮 A 对 MRSA 的抗菌机制及其对猪肉的抗菌潜力

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-11 DOI:10.1016/j.fochx.2024.101893

Fei Zeng , Shijuan Shao , Zhilu Zou , Siqi Guo , Yu Cai , Chunchao Yan , Yunzhong Chen , Maolin Wang , Tingting Shi

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引用次数: 0

摘要

甘草黄酮（LFs）对革兰氏阳性细菌具有很强的抗菌活性。然而，相关机理仍不清楚。本研究旨在阐明甘草黄酮中的一种主要黄酮--甘草查耳酮 A（LA）对耐甲氧西林金黄色葡萄球菌（MRSA）的抗菌机制。研究人员通过蛋白质组学和代谢组学相结合的方法，对地衣黄酮 A 的抗 MRSA 作用进行了全面研究。同时，为了提高LA在水中的溶解度，将LA添加到甘草酸苷（GA）胶束（GA@LA胶束）中。结果表明，LA能破坏MRSA的精氨酸代谢，并导致细胞内ROS的积累。此外，LA还能抑制MRSA体内葡萄糖激酶的表达，从而影响ATP、脂肪酸和肽聚糖的合成。GA@LA 胶束具有抑制 MRSA 在新鲜猪肉上生长的潜伏能力。

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Multi-omics revealed antibacterial mechanisms of licochalcone A against MRSA and its antimicrobic potential on pork meat

Licorice flavonoids (LFs) exhibit potent antibacterial activities against Gram-positive bacteria. However, the related mechanism remains unclear. This study aims to illustrate the mechanisms of licochalcone A (LA), a main flavonoid in LFs, against methicillin-resistant Staphylococcus aureus (MRSA). The anti-MRSA effect of LA was comprehensively investigated by a combination of proteomics and metabolomics studies. Meanwhile, LA was loaded in glycyrrhizin (GA) micelles (GA@LA micelles) to improve its water solubility. The results demonstrated that LA could disrupt the arginine metabolism and cause the accumulation of intracellular ROS in MRSA. In addition, LA could inhibit the expression of glucokinase in MRSA, which affect the synthesis of ATP, fatty acids, and peptidoglycan. GA@LA micelles have the latent ability to inhibit the growth of MRSA on fresh pork.

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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.