{"title":"探索丙酮酸乙酯作为食品保鲜中的抗真菌和抗菌剂:体外和硅学研究","authors":"Azime Erarslan, Selcen Ari Yuka","doi":"10.1111/ijfs.17410","DOIUrl":null,"url":null,"abstract":"<p>Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc<sup>−1</sup>). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through <i>in silico</i> molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc<sup>−1</sup>, the inhibition zones formed against <i>E</i>. <i>coli</i>, <i>S</i>. <i>aureus</i>, <i>L</i>. <i>monocytogenes</i> and <i>S</i>. <i>typhimurium</i> bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc<sup>−1</sup> showed a fungicidal effect against <i>B</i>. <i>cinerea</i> and <i>P</i>. <i>expansum</i> and a fungistatic effect against <i>C</i>. <i>gloeosporioides</i>. As a result of <i>in silico</i> tests, the molecular binding energies of EP with <i>E</i>. <i>coli</i> dihydrofolate reductase, <i>S</i>. <i>aureus</i> DNA Gyrase B and <i>B</i>. <i>cinerea</i> 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol<sup>−1</sup>, respectively. Our results holistically revealed that EP has great potential for use in food preservation due to its antifungal and antibacterial properties.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17410","citationCount":"0","resultStr":"{\"title\":\"Exploring ethyl pyruvate as an antifungal and antibacterial agent for food preservation: an in vitro and in silico study\",\"authors\":\"Azime Erarslan, Selcen Ari Yuka\",\"doi\":\"10.1111/ijfs.17410\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc<sup>−1</sup>). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through <i>in silico</i> molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc<sup>−1</sup>, the inhibition zones formed against <i>E</i>. <i>coli</i>, <i>S</i>. <i>aureus</i>, <i>L</i>. <i>monocytogenes</i> and <i>S</i>. <i>typhimurium</i> bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc<sup>−1</sup> showed a fungicidal effect against <i>B</i>. <i>cinerea</i> and <i>P</i>. <i>expansum</i> and a fungistatic effect against <i>C</i>. <i>gloeosporioides</i>. As a result of <i>in silico</i> tests, the molecular binding energies of EP with <i>E</i>. <i>coli</i> dihydrofolate reductase, <i>S</i>. <i>aureus</i> DNA Gyrase B and <i>B</i>. <i>cinerea</i> 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol<sup>−1</sup>, respectively. 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引用次数: 0
摘要
摘要食品病原体是微生物问题之一,会导致水果和蔬菜等重要食品变质和腐烂,从而对经济和人类健康产生负面影响。合成杀菌剂的化学残留物对人类健康的不利影响以及微生物抗药性机制的发展促使人们开始研究生物杀菌剂。本研究旨在利用不同浓度的丙酮酸乙酯(1-18 μL disc-1)开发一种有效的生物杀菌剂。此外,还通过硅学分子对接研究了丙酮酸乙酯与病原菌和真菌中几种蛋白质的相互作用。结果表明,EP 浓度越高,抑制区直径越大。在这种情况下,当 EP 浓度为 18 μL disc-1 时,对大肠杆菌、金黄色葡萄球菌、单核细胞增多性乳酸杆菌和伤寒杆菌形成的抑制区分别为 27.50 ± 0.50 mm、31.00 ± 1.00 mm、30.00 ± 1.00 mm 和 32.66 ± 1.15 mm。浓度为 9 μL disc-1 的 EP 对 B. cinerea 和 P. expansum 有杀菌作用,对 C. gloeosporioides 有抑菌作用。经硅学测试,EP 与大肠杆菌二氢叶酸还原酶、金黄色葡萄球菌 DNA 回旋酶 B 和银环蛇 14 α-脱甲基酶的分子结合能分别为-4.62、-4.26 和-3.95 kcal mol-1。我们的研究结果全面揭示了 EP 因其抗真菌和抗细菌特性而在食品保鲜方面具有巨大的应用潜力。
Exploring ethyl pyruvate as an antifungal and antibacterial agent for food preservation: an in vitro and in silico study
Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc−1). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through in silico molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc−1, the inhibition zones formed against E. coli, S. aureus, L. monocytogenes and S. typhimurium bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc−1 showed a fungicidal effect against B. cinerea and P. expansum and a fungistatic effect against C. gloeosporioides. As a result of in silico tests, the molecular binding energies of EP with E. coli dihydrofolate reductase, S. aureus DNA Gyrase B and B. cinerea 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol−1, respectively. Our results holistically revealed that EP has great potential for use in food preservation due to its antifungal and antibacterial properties.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.