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IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102338

Qianwei Qu , Zhenxin Zhu , Mengmeng Zhao , Huiwen Wang , Wenqiang Cui , Xingyu Huang , Zhongwei Yuan , Yadan Zheng , Na Dong , Yanyan Liu , Haoran Wang , Chunliu Dong , Zhiyun Zhang , Yanhua Li

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引用次数: 0

摘要

本研究旨在采用环境可持续的超声波辅助水溶液两相萃取法从甘草中提取光甘草次碱（GLA），并评估其提取效果。通过单因素实验和响应面法优化了萃取参数，在超声时间51 min、超声温度76 ℃、超声功率640 W的条件下，GLA含量为2049.51 μg/g。体外分析表明，甘草提取物（1.6 mg/mL）和 GLA（8 μg/g）对耐甲氧西林金黄色葡萄球菌（MRSA）具有快速杀菌活性。此外，甘草提取物和 GLA 对猪肉腐败模型和烹饪用具中的 MRSA 都具有显著的消毒活性。机理研究表明，GLA 以磷脂为目标，从而破坏了细菌细胞膜的完整性和正常功能。总之，本研究介绍了一种从甘草中获取富含 GLA 提取物的环境可持续且有效的方法，该方法有望应用于食品行业，解决 MRSA 污染问题。

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Optimization ultrasonic-assisted aqueous two-phase extraction of glabridin from licorice root and its activity against the foodborne pathogen MRSA

This study aimed to extract glabridin (GLA) from licorice using an environmentally sustainable ultrasonic-assisted aqueous two-phase extraction method and to evaluate its efficacy. The extraction parameters were optimized through single-factor experiments and response surface methodology, resulting in a GLA content of 2049.51 μg/g under the conditions of 51 min ultrasonic time, 76 °C ultrasonic temperature, and 640 W ultrasonic power. In vitro analyses demonstrated that licorice extract (1.6 mg/mL) and GLA (8 μg/g) exhibited rapid bactericidal activity against methicillin-resistant Staphylococcus aureus (MRSA). Furthermore, both licorice extract and GLA showed significant disinfection activity against MRSA in models of pork spoilage and cooking utensils. Mechanistic studies revealed that GLA targets phospholipids, thereby disrupting the integrity and normal function of bacterial cell membranes. In conclusion, this study introduces an environmentally sustainable and effective method for obtaining a GLA-rich extract from licorice, which has potential applications in the food industry for addressing MRSA contamination.

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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.