Yang Xiao-Nan, Khan Imran, Kang Sun Chul
Department of Biotechnology, College of Engineering, Daegu University, Kyungsan, Kyungbuk 712-714, Republic of Korea.
Department of Biotechnology, College of Engineering, Daegu University, Kyungsan, Kyungbuk 712-714, Republic of Korea.
Asian Pac J Trop Med. 2015 Sep;8(9):694-700. doi: 10.1016/j.apjtm.2015.07.031. Epub 2015 Jul 29.
To identify the chemical constituents of leaf essential oil of Forsythia koreana (F. koreana) and evaluate its effects on bacterial strains.
The essential oil of leaf of F. koreana was extracted by using hydrodistillation process and the volatile components investigated with the help of gas chromatography coupled with mass spectrometry. The antibacterial study was carried out with the help of agar disc diffusion method, MIC, MBC and viable count. The mode of action was determined with help of potassium ion flux, cellular material release and scanning electron microscopy. The antioxidant activity was determined with the help of 2, 3-diphenyl-2-picrylhydrazyl method, nitric oxide scavenging activity and superoxide anion radical scavenging assay.
Total ten compounds were identified as trans-phytol (42.73%), cis-3-hexenol (12.95%), β-linalool (10.68%), trans-2-hexenal (8.86%), trans-2-hexenol (8.86%), myrcenol (3.86%), 4-vinylphenyl acetate (3.86%), (4Z)-4,6-heptadien-1-ol (3.18%), lemonol (2.73%) and benzeneacetaldehyde (2.27%) by gas chromatography coupled with mass spectrometry. The antibacterial study was demonstrated that leaf essential oil of F. koreana act against foodborne and other pathogenic bacteria. The mode of action revealed that this essential oil acted on the cytoplasmic membrane, resulting in loss of integrity and increased permeability. In addition, leaf essential oil of F. koreana was shown to be rich in linalool, which contributes to improved antioxidant activity.
These results show that leaf essential oil of F. koreana has great potential as a natural food preservative, antibacterial and antioxidant agent.
鉴定朝鲜连翘（Forsythia koreana）叶精油的化学成分，并评估其对细菌菌株的作用。
采用水蒸馏法提取朝鲜连翘叶精油，借助气相色谱-质谱联用技术研究挥发性成分。通过琼脂平板扩散法、最低抑菌浓度（MIC）、最低杀菌浓度（MBC）和活菌计数进行抗菌研究。借助钾离子通量、细胞物质释放和扫描电子显微镜确定作用方式。通过2,3-二苯基-2-苦基肼法、一氧化氮清除活性和超氧阴离子自由基清除试验测定抗氧化活性。
通过气相色谱-质谱联用技术共鉴定出10种化合物，分别为反式叶绿醇（42.73%）、顺式-3-己烯醇（12.95%）、β-芳樟醇（10.68%）、反式-2-己烯醛（8.86%）、反式-2-己烯醇（8.86%）、月桂烯醇（3.86%）、4-乙烯基苯乙酸酯（3.86%）、（4Z）-4,6-庚二烯-1-醇（3.18%）、柠檬醇（2.73%）和苯乙醛（2.27%）。抗菌研究表明朝鲜连翘叶精油对食源性病原体和其他病原菌有抑制作用。作用方式表明该精油作用于细胞质膜，导致膜完整性丧失和通透性增加。此外，朝鲜连翘叶精油富含芳樟醇，有助于提高抗氧化活性。
这些结果表明朝鲜连翘叶精油作为天然食品防腐剂、抗菌剂和抗氧化剂具有巨大潜力。
