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Li Z, He Q, Xu F, Yin X, Guan Z, Song J, He Z, Yang X, Situ C. Exploring the Antibacterial Potential and Underlying Mechanisms of Prunella vulgaris L. on Methicillin-Resistant Staphylococcus aureus. Foods 2024; 13:660. [PMID: 38472772 DOI: 10.3390/foods13050660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 03/14/2024] Open
Abstract
Prunella vulgaris L. (PV) is a widely distributed plant species, known for its versatile applications in both traditional and contemporary medicine, as well as in functional food development. Despite its broad-spectrum antimicrobial utility, the specific mechanism of antibacterial action remains elusive. To fill this knowledge gap, the present study investigated the antibacterial properties of PV extracts against methicillin-resistant Staphylococcus aureus (MRSA) and assessed their mechanistic impact on bacterial cells and cellular functions. The aqueous extract of PV demonstrated greater anti-MRSA activity compared to the ethanolic and methanolic extracts. UPLC-ESI-MS/MS tentatively identified 28 phytochemical components in the aqueous extract of PV. Exposure to an aqueous extract at ½ MIC and MIC for 5 h resulted in a significant release of intracellular nucleic acid (up to 6-fold) and protein (up to 10-fold) into the extracellular environment. Additionally, this treatment caused a notable decline in the activity of several crucial enzymes, including a 41.51% reduction in alkaline phosphatase (AKP), a 45.71% decrease in adenosine triphosphatase (ATPase), and a 48.99% drop in superoxide dismutase (SOD). Furthermore, there was a decrease of 24.17% at ½ MIC and 27.17% at MIC in tricarboxylic acid (TCA) cycle activity and energy transfer. Collectively, these findings indicate that the anti-MRSA properties of PV may stem from its ability to disrupt membrane and cell wall integrity, interfere with enzymatic activity, and impede bacterial cell metabolism and the transmission of information and energy that is essential for bacterial growth, ultimately resulting in bacterial apoptosis. The diverse range of characteristics exhibited by PV positions it as a promising antimicrobial agent with broad applications for enhancing health and improving food safety and quality.
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Affiliation(s)
- Ziyin Li
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Qiqi He
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | - Feifei Xu
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Xinxin Yin
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Zhuofan Guan
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Jia Song
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Zhini He
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Xingfen Yang
- Food Safety and Health Research Center, NMPA Key Laboratory for Safety Evaluation of Cosmetics, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 500515, China
| | - Chen Situ
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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Dantas NM, Sampaio GR, Ferreira FS, Labre TDS, Torres EAFDS, Saldanha T. Cholesterol Oxidation in Fish and Fish Products. J Food Sci 2015; 80:R2627-39. [PMID: 26555783 DOI: 10.1111/1750-3841.13124] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Accepted: 09/30/2015] [Indexed: 12/16/2022]
Abstract
Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.
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Affiliation(s)
- Natalie Marinho Dantas
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | - Geni Rodrigues Sampaio
- Dept. of Nutrition, School of Public Health, Univ. of São Paulo (USP), Brazil - Av. Dr. Arnaldo, 715, São Paulo, SP, CEP, 01246-904, Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | | | - Tatiana Saldanha
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
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Ubhayasekera SJKA, Jayasinghe P, Ekanayake S, Dutta PC. High cholesterol oxidation in pickled mackerel (Rastrelliger kanagurta) from Sri Lanka. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Ozogul Y, Durmuş M, Balıkcı E, Ozogul F, Ayas D, Yazgan H. The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02476.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Medina I, Gallardo JM, Aubourg SP. Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02016.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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