Chemical composition, antioxidant potential, and antibacterial mechanism of Bischofia javanica ethanol extract against Staphylococcus aureus

文献类型： 外文期刊

第一作者： Tan, Lin

作者： Tan, Lin;Liu, Xingdi;Eissa, Mamdouh A.;Chen, Qingmian;Eissa, Mamdouh A.;Pan, Zhiqiang;Azeem, Farrukh

作者机构：

关键词： Bischofia javanica Blume extract; Chemical composition; Antioxidant potential; Staphylococcus aureus; Antibacterial activity; Mechanism

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 222 卷

页码：

收录情况： SCI

摘要： This study investigates the chemical composition, antioxidant properties, and antibacterial mechanism of the ethanol extract of Bischofia javanica Blume (BJBE) against Staphylococcus aureus. Using UPLC-ESI-MS analysis, ten compounds were identified, including two sterols, six flavonols, and two phenolic acids, with beta-sitosterol, kaempferol, and gallic acid as the major compounds. BJBE exhibited strong antioxidant activity in ABTS and DPPH free radical scavenging assays. It inhibited the growth of S. aureus in a concentration-dependent manner, with a minimum inhibitory concentration (MIC) of 2.60 mg/mL. The antibacterial mechanisms involved reducing intracellular ATP levels, causing cell membrane depolarization, inducing cytoplasmic leakage, decreasing of bacterial protein content, inhibiting of biofilm formation, and damaging cell membrane. These findings suggest that BJBE has the potential as a natural food preservative or bactericide to effectively address food safety concerns associated with S. aureus in food processing and handling environments.

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