Antibiotic activities of extracts from Prunus mume fruit against food-borne bacterial pathogens and its active components
文献类型： 外文期刊
作者： Wang, Xingna 1 ; Du, Jianchang 2 ; Zhou, Jianzhong 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Crop Germplasm & Biotechnol, Prov Key Lab Agrobiol, Nanjing 210014, Peoples R China
关键词： Prunus mume; Food-borne bacteria; Chemical compound; Inhibitory activity; Drilling method
期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）
ISSN： 0926-6690
年卷期： 2019 年 133 卷
页码：
收录情况： SCI
摘要： Prunus mume has good antibacterial activity in addition to its high nutrition and many medical functions. In order to determine which components play domain role in fruit of Prunus mume, the antibacterial activities of five extracts (total, CHCl3, ethyl acetate, n-butanol and water) and eight compounds (squalene, epicatechin, chlorogenic acid, isoquercitrin, citric acid, rutin, amygdalin, and asparagine) against five food-borne bacteria (Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Escherichia coli) were measured through agar plate drilling method. The ethyl acetate extract showed the highest inhibitory activities. At a concentration of 50 mg/mL, citric acid isolated from an ethyl acetate extract had superior activities against all five bacteria, compared with the other compounds. Chlorogenic acid, also isolated from the ethyl acetate extract, inhibited four of the five bacteria. Epicatechin, isolated from the ethyl acetate extract, inhibited Listeria monocytogenes and Salmonella enterica, while isoquercetrin, isolated from the ethyl acetate extract, and asparagine, isolated from the n-butanol extract, inhibited Listeria monocytogenes only. The results hinted citric acid, chlorogenic acid, epicatechin, isoquercetrin and asparagine were the compounds playing domain role on the antibiotic activities of Prunus mume against the five bacteria.
- 相关文献
作者其他论文 更多>>
-
The Antibacterial Activity and Mechanisms of a Mixed Bio-Preservative on the Bacillus Stains in Crab Roe Sauce
作者：Yu, Rongrong;Zhang, Bin;Yu, Rongrong;Sun, Rongxue;Jiang, Ning;Wang, Cheng;Liu, Qianyuan;Li, Zhiqiang;Wang, Xingna;Yu, Rongrong;Sun, Rongxue;Jiang, Ning;Wang, Cheng;Liu, Qianyuan;Li, Zhiqiang;Wang, Xingna
关键词：crab roe sauce; specific spoilage bacteria; epsilon-polylysine hydrochloride; nisin; tea polyphenols
-
Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions
作者：Wu, Han;Liu, Xiaoli;Xie, Shudong;Zhou, Jianzhong;Pan, Yue;Cui, Xiaozhen;Wu, Han;Liu, Xiaoli;Zhou, Jianzhong;Wu, Han;Liu, Xiaoli;Corradini, Maria G.;Corradini, Maria G.
关键词：blueberry leaf; digestive enzymes; kinetics; inhibition mechanism; multispectral technique
-
Screening of hypoglycemic and probiotic properties of Pediococcus acidilactici FM-Pa-JXM94 and exploring the potential hypoglycemic mechanism
作者：Wang, Ying;Zhang, Hui;Wang, Xingna;Zhang, Yu;Fan, Linlin;Ma, Yanhong;Liu, Xiaoli;Wang, Ying;Zhang, Hui;Liu, Xiaoli;Wang, Ying
关键词：Pediococcus acidilactici; alpha-Amylase and alpha-glucosidase inhibition; activities; Lactic acid bacteria; Probiotic properties; Hypoglycemic function
-
Application of mixed natural preservatives to improve the quality of crayfish during frozen storage
作者：Sun, Rongxue;Wang, Qing;Sun, Yingjie;Jiang, Ning;Wang, Cheng;Liu, Qianyuan;Li, Zhiqiang;Wang, Xingna;Sun, Rongxue;Wang, Qing;Sun, Yingjie;Jiang, Ning;Wang, Cheng;Liu, Qianyuan;Li, Zhiqiang;Wang, Xingna;Sun, Yingjie
关键词：Epsilon-polylysine hydrochloride; Rosemary extract; Tea polyphenols; Physicochemical properties; Protein degradation
-
Preparation and characterization of zein-tannic acid nanoparticles/chitosan composite films and application in the preservation of sugar oranges
作者：Li, Shuangjian;Liu, Xiaoli;Zhang, Xiaoqian;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Liu, Xiaoli;Fan, Linlin;Wang, Fan;Zhou, Jianzhong;Zhang, Hongzhi;Zhang, Hongzhi
关键词：Chitosan film; Nanoparticle; Antibacterial activity; Sugar orange
-
Effect of metal ions on haze formation in blackberry wine
作者：Wu, Gang;Liu, Xiaoli;Zhou, Jianzhong;Wang, Ying;Wu, Gang;Wu, Caie;Wu, Shuang
关键词：Blackberry wine; Haze; Protein; Polyphenol; Metal ion
-
Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model
作者：Yang, Suqun;Maimaiti, Xiayidan;Su, Wei;Liu, Xiaoli;Zhou, Jianzhong;Fan, Linlin;Yang, Suqun;Su, Wei;Zhou, Jianzhong;Fan, Linlin;Tao, Yang
关键词：Lactic acid bacteria; Blueberry juice; Exopolysaccharide; Fermentation characteristics; Visible near-infrared spectroscopy; Prediction model
