Response mechanism of plant stresses to secondary metabolites production

Muhammad, Murad; Basit, Abdul; Wahab, Abdul; Li, Wen-Jun; Shah, Syed Tanveer; Mohamed, Heba I.

doi:10.1016/b978-0-323-95241-5.00012-5

Cited by 2 publications

(1 citation statement)

References 156 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Antibacterial activity in the plant’s leaves has been demonstrated against various microorganisms, notably S. aureus, E. coli , and C. albicans. Catharanthine, Vincristine, and vinblastine are only some of the alkaloids found in C. roseus leaves, and they’re responsible for the plant’s antibacterial properties [ 20 ]. These alkaloids have been reported to kill bacteria by interfering with their reproduction ability.…”

Section: Resultsmentioning

confidence: 99%

Identification of Metabolites from Catharanthus roseus Leaves and Stem Extract, and In Vitro and In Silico Antibacterial Activity against Food Pathogens

Jamal,

Ahmad

2024

Pharmaceuticals

View full text Add to dashboard Cite

The plant produced powerful secondary metabolites and showed strong antibacterial activities against food-spoiling bacterial pathogens. The present study aimed to evaluate antibacterial activities and to identify metabolites from the leaves and stems of Catharanthus roseus using NMR spectroscopy. The major metabolites likely to be observed in aqueous extraction were 2,3-butanediol, quinic acids, vindoline, chlorogenic acids, vindolinine, secologanin, and quercetin in the leaf and stem of the Catharanthus roseus. The aqueous extracts from the leaves and stems of this plant have been observed to be most effective against food spoilage bacterial strains, followed by methanol and hexane. However, leaf extract was observed to be most significant in terms of the content and potency of metabolites. The minimum inhibitory concentration (20 µg/mL) and bactericidal concentrations (35 g/mL) of leaf extract were observed to be significant as compared to the ampicillin. Molecular docking showed that chlorogenic acid and vindolinine strongly interacted with the bacterial penicillin-binding protein. The docking energies of chlorogenic acid and vindolinine also indicated that these could be used as food preservatives. Therefore, the observed metabolite could be utilized as a potent antibacterial compound for food preservation or to treat their illness, and further research is needed to perform.

show abstract

Section: Resultsmentioning

confidence: 99%