黄葵籽油的特性及其在细菌中的作用方式
Characterization of ambrette seed oil and its mode of action in bacteria.
作者信息
Arokiyaraj Selvaraj, Choi Seong Ho, Lee Yoonseok, Bharanidharan Rajaraman, Hairul-Islam Villianur Ibrahim, Vijayakumar Badathala, Oh Young Kyoon, Dinesh-Kumar Vannam, Vincent Savariar, Kim Kyoung Hoon
机构信息
Institute of Green Bio Science & Technology, Seoul National University, Pyeongchang-daero 232916, Korea.
Department of Animal Science, Chungbuk National University, Chunbuk 361763, Korea.
出版信息
Molecules. 2014 Dec 29;20(1):384-95. doi: 10.3390/molecules20010384.
In the present study, chemical composition and the antibacterial mechanism of ambrette seed oil are investigated. Chemical composition of the oil was analysed by gas chromatography-mass spectrometry (GC-MS). Thirty-five compounds were identified and the major compounds were found to be farnesol acetate (51.45%) and ambrettolide (12.96%). The antibacterial activity was performed by well diffusion assay and the mechanisms were studied by measuring the alkaline phosphatase (ALP), lactate dehydrogenase (LDH) and protein leakage assays. The antibacterial effect of the ambrette seed oil showed inhibitory effect against Bacillus subtilis, Staphylococcus aureus and Enterococcus faecalis. The LDH activity was high in all tested bacteria compared with control, whereas the ALP and protein concentrations were also increased in E. faecalis. Molecular docking revealed the ligands farnesol acetate and ambrettolide had satisfactory binding energy towards the beta lactamase TEM-72 and dihydrofolate reductase (DHFR) protein. Due to its better antibacterial properties, the ambrette seed oil could be used as a source of antibacterial agents.
在本研究中，对黄葵籽油的化学成分和抗菌机制进行了研究。采用气相色谱-质谱联用仪（GC-MS）分析了该油的化学成分。鉴定出35种化合物，发现主要化合物为乙酸法尼酯（51.45%）和黄葵内酯（12.96%）。通过打孔扩散法进行抗菌活性检测，并通过测量碱性磷酸酶（ALP）、乳酸脱氢酶（LDH）和蛋白质渗漏试验研究其作用机制。黄葵籽油对枯草芽孢杆菌、金黄色葡萄球菌和粪肠球菌具有抗菌作用。与对照相比，所有受试细菌中的LDH活性均较高，而粪肠球菌中的ALP和蛋白质浓度也有所增加。分子对接显示，配体乙酸法尼酯和黄葵内酯对β-内酰胺酶TEM-72和二氢叶酸还原酶（DHFR）蛋白具有令人满意的结合能。由于其具有较好的抗菌性能，黄葵籽油可作为抗菌剂的来源。
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