A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli
Tekijät: Li Lili, Zhou Ping, Wang Yidi, Pan Ying, Chen Min, Tian Ye, Zhou Hua, Yang Baoru, Meng Hecheng, Zheng Jie
Kustantaja: Elsevier
Julkaisuvuosi: 2022
Journal: Food Chemistry
Artikkelin numero: 132410
Vuosikerta: 383
Aloitussivu: 132410
DOI: https://doi.org/10.1016/j.foodchem.2022.132410
Verkko-osoite: https://www.sciencedirect.com/science/article/pii/S0308814622003727?via%3Dihub
Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/73886527
Enzymatic acylation of anthocyanin with fatty acid improves its lipophilic solubility and application potential. Nevertheless, evaluation of functional properties of product is premise for application. This study investigated the antimicrobial potential and the underlying mechanisms of an acylated anthocyanin, namely, cyanidin-3-O-glucoside–lauric acid ester (C3G-LA), to provide guidelines for its application. C3G-LA exhibited outstanding antibacterial activity against Staphylococcus aureus [minimum inhibitory concentration (MIC) = 0.3125 mg/mL] and modest activity against Escherichia coli (MIC = 5 mg/mL). Moreover, C3G-LA manifested bactericide ability against S. aureus at 0.625 mg/mL. Decreases in membrane integrity (by 96% and 92% at MIC in S. aureus and E. coli, respectively), intracellular ATP concentration (by 96% and 92%) and intracellular pH (by 11% and 9%) and changes in cellular morphology altogether indicated the dysfunction of cell membrane under C3G-LA treatment. These findings demonstrated that C3G-LA could be adopted as an alternative food preservative against foodborne pathogens.
Ladattava julkaisu This is an electronic reprint of the original article. |