The Effect of Chlorogenic Acid on Bacillus subtilis Based on Metabolomics

Wu, Yan; Liang, Shan; Zhang, Min; Wang, Zhenhua; Wang, Ziyuan; Ren, Xiaomin

doi:10.3390/molecules25184038

Cited by 27 publications

(13 citation statements)

References 32 publications

(42 reference statements)

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“…These findings jointly suggested that the flavonoids, as one of the main components of Astragalus species, seemed to play a significant role in antibacterial action of AMSL. In addition, it has been demonstrated that organic acids including chlorogenic acid (Wu et al, 2020), gallic acid (Akbas & Cag, 2016), azelaic acid (Wang et al, 2021) and caffeic acid (Jia et al, 2016), the second major components of EAF, exerted potent activity against B. subtilis . The antimicrobial activity of the EAF is probably due to the synergy of flavonoids and organic acids it contained.…”

Section: Discussionmentioning

confidence: 99%

Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts

Guo

Sun

Ping

et al. 2021

Journal of Food Safety

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There is a growing consensus that plant‐derived antimicrobials may be a safe and effective alternative to synthetic chemical preservatives against foodborne pathogens. This study aims to investigate the potential application of the stems and leaves of Astragalus membranaceus (AMSL) in food preservation. Antibacterial activity of AMSL was evaluated by the disk diffusion method and the minimum inhibitory concentration (MIC) assay, and then the activity stability at different conditions (temperatures, pHs and ultraviolet irradiations) was analyzed and the antibacterial mechanism was revealed. Chemical composition of the active substances was also identified by UPLC–MS/MS. The results showed that the extracts from AMSL had low activities against Geotrichum candidum and Escherichia coli, while good action on Staphylococcus aureus, Bacillus subtilis, Aspergillus flavus, and Candida albicans. In contrast, the ethyl acetate fraction (EAF) of AMSL was the most active against Bacillus subtilis with a diameter of inhibition zone of 15.75 mm and the MIC value of 12.5 mg/mL. EAF exhibited good stability against heating at 80°C for 30 min, 60 min exposure to UV light, and it was effective in pH range of 2.0–6.0. After treating by EAF, the growth of the Bacillus subtilis was inhibited with delayed logarithmic phase, and the cell wall and the cell membrane of the bacteria were damaged deduced from the increased extracellular activity of alkaline phosphatase, the leakage of nucleic acids, and the increase of extracellular conductivity. Further SEM and TEM analysis confirmed the destroying of the cell wall integrity and cell membrane permeability with visually wrinkled even empty cells caused by EAF. Subsequent analysis revealed that flavonoids were the predominant components of EAF, followed by organic acids. Our findings provided a theoretical possibility that the AMSL could be used as a natural food preservative in the food industry.

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Section: Discussionmentioning

confidence: 99%

Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts

Guo

Sun

Ping

et al. 2021

Journal of Food Safety

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“…Nevertheless, multiplication in recent years of studies by -omics approaches opens the possibility to identify new mechanisms of action or to identify several mechanisms of action acting simultaneously (which is generally the case at least for plant extracts and even for some pure plant phenolics). Transcriptomics ( Alvarado-Martinez et al, 2020 ; Linzner et al, 2020 ; Reverón et al, 2020 ), proteomics ( Ozdemir and Soyer, 2020 ) and metabolomics ( Wu et al, 2020 ) approaches recently contributed to the identification of targets of antimicrobial action of some plant phenolics or phenolic-rich plant extracts. Transcriptomic ( Reverón et al, 2020 ) and metabolomic ( Wu et al, 2020 ) analyses allow to identify which metabolic pathways are affected by plant phenolics.…”

Section: Diversity Of Antimicrobial Mechanism Of Action Of Plant Phenolicsmentioning

confidence: 99%

“…Transcriptomics ( Alvarado-Martinez et al, 2020 ; Linzner et al, 2020 ; Reverón et al, 2020 ), proteomics ( Ozdemir and Soyer, 2020 ) and metabolomics ( Wu et al, 2020 ) approaches recently contributed to the identification of targets of antimicrobial action of some plant phenolics or phenolic-rich plant extracts. Transcriptomic ( Reverón et al, 2020 ) and metabolomic ( Wu et al, 2020 ) analyses allow to identify which metabolic pathways are affected by plant phenolics.…”

Section: Diversity Of Antimicrobial Mechanism Of Action Of Plant Phenolicsmentioning

confidence: 99%

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Oulahal

Degraeve

2022

Front. Microbiol.

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In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.

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“…Some of the common multidrug-resistant microorganisms are Escherichia coli , Staphylococcus aureus and Pseudomonas aeruginosa , Bacillus subtilis ( Alekshun & Levy, 2007 ). Staphylococcus aureus is a Gram-positive bacterium with a variety of virulence factors that can cause some symptoms such as pulmonary, osteoarticular and skin and soft tissue infections, as well as Bacillus subtilis , which can cause food spoilage ( Tong et al, 2015 ; Wu et al, 2020 ). Escherichia coli and Pseudomonas aeruginosa are Gram-negative microorganisms, related to diseases in humans and animals, such as gastroenteritis, urinary infections, peritonitis and meningitis ( Picoli et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a strawberry fermented beverage with potential health benefits

Zhao

Wu²,

Chen

et al. 2021

PeerJ

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Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored. Methods In this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study. Results In this study, the absorption peaks of Fourier transform infrared between 1,542 cm−1 and 976 cm−1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased. Conclusion These results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.

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The Effect of Chlorogenic Acid on Bacillus subtilis Based on Metabolomics

Cited by 27 publications

References 32 publications

Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts

Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Evaluation of a strawberry fermented beverage with potential health benefits

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