麝香部位的抗菌和抗真菌活性

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Hoang Thi Ngoc Nhon, Dinh Khanh Dieu, Dong Thi Anh Dao, Le Thi Hong Anh
{"title":"麝香部位的抗菌和抗真菌活性","authors":"Hoang Thi Ngoc Nhon,&nbsp;Dinh Khanh Dieu,&nbsp;Dong Thi Anh Dao,&nbsp;Le Thi Hong Anh","doi":"10.1002/fsn3.70732","DOIUrl":null,"url":null,"abstract":"<p><i>Musa balbisiana</i> parts contain various secondary metabolites with significant biological activities, including antibacterial and antifungal properties. This study aimed to evaluate the antibacterial properties of different parts of <i>M. balbisiana</i> against four selected strains with two positive-gram (<i>Staphylococcus aureus</i>, <i>Bacillus subtilis</i>) and two negative-gram (<i>Escherichia coli</i>, <i>Salmonella enterica</i>) as well as the antifungal ability of two strains of <i>Aspergillus niger</i> and <i>Aspergillus flavus</i> of <i>M. balbisiana</i> parts. The results showed that <i>M. balbisiana</i> parts reveal potential antibacterial and antifungal activities. The investigated samples inhibit positive-gram bacteria better than negative-gram bacteria. The seed sample demonstrated the strongest antibacterial effect compared to other parts in both MBC and MIC assays. Moreover, the seed sample also indicated the highest anti-mold ability on <i>A. niger</i> and <i>A. flavus</i> among the six investigated parts. The findings offer the platform for further applied studies using these parts of <i>M. balbisiana,</i> especially the seed sample in antibacterial and anti-mold products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 8","pages":""},"PeriodicalIF":3.8000,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70732","citationCount":"0","resultStr":"{\"title\":\"Antibacterial and Antifungal Activities of Musa balbisiana Parts\",\"authors\":\"Hoang Thi Ngoc Nhon,&nbsp;Dinh Khanh Dieu,&nbsp;Dong Thi Anh Dao,&nbsp;Le Thi Hong Anh\",\"doi\":\"10.1002/fsn3.70732\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><i>Musa balbisiana</i> parts contain various secondary metabolites with significant biological activities, including antibacterial and antifungal properties. This study aimed to evaluate the antibacterial properties of different parts of <i>M. balbisiana</i> against four selected strains with two positive-gram (<i>Staphylococcus aureus</i>, <i>Bacillus subtilis</i>) and two negative-gram (<i>Escherichia coli</i>, <i>Salmonella enterica</i>) as well as the antifungal ability of two strains of <i>Aspergillus niger</i> and <i>Aspergillus flavus</i> of <i>M. balbisiana</i> parts. The results showed that <i>M. balbisiana</i> parts reveal potential antibacterial and antifungal activities. The investigated samples inhibit positive-gram bacteria better than negative-gram bacteria. The seed sample demonstrated the strongest antibacterial effect compared to other parts in both MBC and MIC assays. Moreover, the seed sample also indicated the highest anti-mold ability on <i>A. niger</i> and <i>A. flavus</i> among the six investigated parts. The findings offer the platform for further applied studies using these parts of <i>M. balbisiana,</i> especially the seed sample in antibacterial and anti-mold products.</p>\",\"PeriodicalId\":12418,\"journal\":{\"name\":\"Food Science & Nutrition\",\"volume\":\"13 8\",\"pages\":\"\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2025-07-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70732\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70732\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70732","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

芭蕉各部位含有多种具有显著生物活性的次生代谢物,包括抗菌和抗真菌特性。本研究旨在评价balbisiana不同部位对4株双阳性革兰氏菌(金黄色葡萄球菌、枯草芽孢杆菌)和双阴性革兰氏菌(大肠杆菌、肠炎沙门氏菌)的抑菌性能,以及对balbisiana不同部位的黑曲霉和黄曲霉的抑菌能力。结果表明,巴尔比斯纳部分具有潜在的抗菌和抗真菌活性。所研究的样品对阳性革兰氏菌的抑制作用优于阴性革兰氏菌。在MBC和MIC试验中,该种子样品的抑菌效果都强于其他部分。此外,种子样品对黑曲霉和黄曲霉的抑霉能力也最高。该研究结果为进一步利用这些部分,特别是种子样品在抗菌和防霉产品中的应用研究提供了平台。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Antibacterial and Antifungal Activities of Musa balbisiana Parts

Antibacterial and Antifungal Activities of Musa balbisiana Parts

Musa balbisiana parts contain various secondary metabolites with significant biological activities, including antibacterial and antifungal properties. This study aimed to evaluate the antibacterial properties of different parts of M. balbisiana against four selected strains with two positive-gram (Staphylococcus aureus, Bacillus subtilis) and two negative-gram (Escherichia coli, Salmonella enterica) as well as the antifungal ability of two strains of Aspergillus niger and Aspergillus flavus of M. balbisiana parts. The results showed that M. balbisiana parts reveal potential antibacterial and antifungal activities. The investigated samples inhibit positive-gram bacteria better than negative-gram bacteria. The seed sample demonstrated the strongest antibacterial effect compared to other parts in both MBC and MIC assays. Moreover, the seed sample also indicated the highest anti-mold ability on A. niger and A. flavus among the six investigated parts. The findings offer the platform for further applied studies using these parts of M. balbisiana, especially the seed sample in antibacterial and anti-mold products.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信