The influence of synergistic antibacterial saponins, sapindoside A and B, on the fatty acid composition and membrane properties of Micrococcus luteus

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-30 DOI:10.1002/jsfa.14056

Minping Wei, Qingmin Chen, Yanwei Zhou, Huaimao Tie

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Abstract

Background

Saponins from Sapindus mukorossi Gaertn. are natural surfactants with excellent foaming ability, biodegradability, and safety. However, their applications in food have been rarely reported. The aim of this work was therefore to investigate the synergistic antibacterial roles of a combination of sapindoside A and B (S_AB), which are major components of Sapindus saponins, in altering the properties and fatty acids (FAs) in the membrane of Micrococcus luteus, which has been identified as an opportunistic pathogen.

Results

Microscopy showed that S_AB destroyed the integrity of the cell membrane and internal structures and led to the leakage of the cell content. Further analysis indicated that the ratio of saturated FAs to unsaturated FAs was increased significantly, and the membrane fluidity, permeability, and integrity changed substantially. Although sapindoside A and B exerted similar synergistic effects on fatty acid composition and membrane fluidity, sapindoside A had a greater impact on membrane permeability and integrity, consistent with density functional theory.

Conclusion

The activity of M. luteus was inhibited more effectively by S_AB than sapindoside A or B alone. It attacked cell membrane FAs, resulting in changing membrane fluidity, permeability, and integrity, eventually causing leakage of the cell contents, and ultimately cell death. This helped to provide evidence for the use of S_AB as a natural antibacterial detergent additive in the food industry. © 2024 Society of Chemical Industry.

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协同抗菌皂苷皂苷A和B对黄体微球菌脂肪酸组成和膜性质的影响。

研究背景：无骨子皂甙。是天然表面活性剂，发泡能力强，可生物降解性好，安全性好。然而，它们在食品中的应用鲜有报道。因此，本研究的目的是研究皂角皂苷的主要成分皂角苷a和皂角苷B （SAB）组合在改变条件致病菌黄体微球菌（Micrococcus luteus）的性质和细胞膜脂肪酸（FAs）中的协同抑菌作用。结果：镜检显示，SAB破坏了细胞膜和内部结构的完整性，导致细胞内容物渗漏。进一步分析表明，饱和脂肪酸与不饱和脂肪酸的比例显著增加，膜的流动性、通透性和完整性发生了很大变化。虽然皂苷A和B对脂肪酸组成和膜流动性具有相似的协同作用，但皂苷A对膜通透性和完整性的影响更大，这与密度泛函理论一致。结论：皂苷B比皂苷A或B单用能更有效地抑制黄体菌的活性。它攻击细胞膜FAs，改变细胞膜的流动性、通透性和完整性，最终导致细胞内容物渗漏，最终导致细胞死亡。这有助于为在食品工业中使用SAB作为天然抗菌洗涤剂添加剂提供证据。©2024化学工业学会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.