菖蒲甲醇提取物:植物化学成分及抗氧化和抗菌活性研究

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-09-02 DOI:10.1155/2024/6634969
Arwa R. Althaher, Reham F. Shehabi, Hanan H. Ameen, Mirna W. Awadallah, Andrea Mastinu
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引用次数: 0

摘要

菖蒲(Calaminthaincana)是一种具有传统治疗功效的药用植物,研究人员对其植物化学成分和生物活性进行了研究。通过特定的 LC-MS/MS 分析方法,对石菖蒲甲醇提取物中的植物化学成分进行了鉴定和定量。采用 2,2-二苯基-1-苦基肼法测定其抗氧化性。采用盘扩散法和最小抑菌浓度法测试了这种提取物对四种有害细菌的抗菌特性。比色法评估了总酚和类黄酮的含量。提取物中含有 34 种化合物,其中亚麻酸(11.2%)和肉豆蔻酸(10.3%)含量最高。尽管酚类和黄酮类化合物含量较低,但提取物仍具有抗氧化活性,其 IC50 值为 96.8 ± 0.3 μg/mL。此外,萃取物对蜡样芽孢杆菌和金黄色葡萄球菌也有很强的抗菌作用,最低抑菌浓度分别为 11.8 和 21.5 μg/mL。这些有力的结果凸显了 C. incana 甲醇提取物在开发有效抗菌剂方面的潜力。
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Calamintha incana Methanolic Extract: Investigation of Phytochemical Composition and Antioxidant and Antibacterial Activities

Calaminthaincana, a medicinal plant traditionally used for its therapeutic properties, has been investigated for its phytochemical constituents and biological activities. Through a specific LC-MS/MS analysis method, the phytochemical constituents of Calamintha incana methanolic extract have been identified and quantified. The 2,2-diphenyl-1-picrylhydrazyl method was used to measure the antioxidant properties. The antibacterial properties of this extract have been tested against four harmful bacteria using disc diffusion and the minimum inhibitory concentration methods. A colorimetric assay has evaluated the total phenolic and flavonoid content. The extract contained 34 compounds, with linolenic acid (11.2%) and myristic acid (10.3%) being the most abundant. Despite the low phenolic and flavonoid content, the extract exhibited antioxidant activity with an IC50 of 96.8 ± 0.3 μg/mL. Moreover, the extract demonstrated potent antimicrobial properties against B. cereus and S. aureus, with minimum inhibitory concentrations of 11.8 and 21.5 μg/mL, respectively. These robust results underscore the potential of C. incana methanolic extract in the development of effective antibacterial agents.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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