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Antibacterial properties of anthraquinones extracted from rhubarb against Aeromonas hydrophila

文献类型： 外文期刊

作者： Lu, Chunxia 1 ; Wang, Hongxin 1 ; Lv, Wenping 1 ; Xu, Pao 2 ; Zhu, Jian 2 ; Xie, Jun 2 ; Liu, Bo 2 ; Lou, Zaixiang 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

2.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Open Lab Genet Breeding Aquat Anim & Aquacult, Minist Agr, Wuxi 214081, Peoples R China

关键词： Rhubarb;Aeromonas hydrophila;UPLC;Antimicrobial property

期刊名称：FISHERIES SCIENCE （ 影响因子：1.617； 五年影响因子：1.531 ）

ISSN： 0919-9268

年卷期： 2011 年 77 卷 3 期

页码：

收录情况： SCI

摘要： Antibacterial properties of crude extract from rhubarb and its major bioactive compounds against Aeromonas hydrophila were assayed. Major bioactive compounds (anthraquinone derivatives) in rhubarb collected from different cultivation areas were determined by ultra-performance liquid chromatography (UPLC); the antibacterial activity [minimum inhibitory concentration (MIC)] of rhubarb was positively related to the anthraquinone content (r = 0.9306, P < 0.01). The MIC values of five anthraquinones against A. hydrophila were found to be in the range 50-200 mu g/ml. Action-mode studies showed that anthraquinones (emodin) inhibits cellular functions by binding to cell DNA after penetrating the cell membrane, resulting in cell death. The present study suggests that anthraquinones extracted from rhubarb have potential use as antimicrobials for control of A. hydrophila.

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[1]Ionic liquid-based ultrasonic/microwave-assisted extraction combined with UPLC for the determination of anthraquinones in rhubarb. Lu, Chunxia,Wang, Hongxin,Lv, Wenping,Ma, Chaoyang,Xu, Pao,Zhu, Jian,Xie, Jun,Liu, Bo,Zhou, Qunlan.

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