Matejczyk Marzena, Świsłocka Renata, Golonko Aleksandra, Lewandowski Włodzimierz, Hawrylik Eliza
Bialystok University of Technology, Faculty of Civil Engineering and Environmental Engineering, Division of Sanitary Biology and Biotechnology, Wiejska 45E, 15-351 Bialystok, Poland.
Bialystok University of Technology, Faculty of Civil Engineering and Environmental Engineering, Division of Chemistry, Wiejska 45E, 15-351 Bialystok, Poland.
Adv Med Sci. 2018 Mar;63(1):14-21. doi: 10.1016/j.advms.2017.07.003. Epub 2017 Dec 1.
The aim of this study was to examine the cytotoxic, genotoxic, antioxidant and antimicrobial activity of caffeic and rosmarinic acids and their salts with Li, Na and K with use of Escherichia coli K-12 recA:gfp strain as a model organism.
Cytotoxic potency of tested chemicals were calculated on the basis on the dose that confers inhibition percentage such as 20% for each concentrations of analysed chemicals. Genotoxic properties were calculated on the basis of the fold increase (FI) of SFI values normalized with control. Antioxidant potencies were established on the base of DPPH assay. Antimicrobial activity of chemicals were established on the value of minimal inhibitory concentration (MIC).
Obtained results indicated that lower concentrations of tested compounds exhibited stronger GFP fluorescence response after rosmarinic acids and their salts treatment. Genotoxic effects seemed to be independent of the salt ions. The caffeic acid salts with Li, Na and K showed reduced genotoxic effect in comparison to the caffeic acid while increased cytotoxic effect than that of caffeic acid. Moreover, caffeinate salts exhibited better antimicrobial activity against E. coli (MIC=250μg/mL) than K caffeinate salt (MIC>500μg/mL). The MIC values of Li, Na and K rosmarinate salts were above 500μg/mL against all tested microorganisms.
The results of the experiment show that there is no clear positive correlation between the antioxidant potency of caffeic and rosmarinic acids and their Li, Na and K salts and their cytotoxic effect. Used salts ions Li, Na and K do not significantly affect the antioxidant effect of natural phenolic compounds and they do not have a significant impact on the biological parameters such as cyto- and genotoxicity. Perhaps it is connected with the reaction environment including polarity of the solvent (water).
本研究旨在以大肠杆菌K-12 recA:gfp菌株作为模式生物，检测咖啡酸和迷迭香酸及其锂盐、钠盐和钾盐的细胞毒性、遗传毒性、抗氧化和抗菌活性。
根据能产生20%抑制率的剂量计算受试化学物质的细胞毒性效力，每种分析化学物质的浓度均如此。基于用对照标准化后的SFI值的增加倍数（FI）计算遗传毒性特性。根据DPPH测定法确定抗氧化效力。根据最小抑菌浓度（MIC）值确定化学物质的抗菌活性。
所得结果表明，较低浓度的受试化合物在经迷迭香酸及其盐处理后表现出更强的绿色荧光蛋白（GFP）荧光反应。遗传毒性效应似乎与盐离子无关。与咖啡酸相比，锂、钠和钾的咖啡酸盐显示出降低的遗传毒性效应，但细胞毒性效应增加。此外，咖啡因盐对大肠杆菌的抗菌活性（MIC=250μg/mL）优于钾咖啡因盐（MIC>500μg/mL）。锂、钠和钾迷迭香酸盐对所有受试微生物的MIC值均高于500μg/mL。
实验结果表明，咖啡酸和迷迭香酸及其锂盐、钠盐和钾盐的抗氧化效力与其细胞毒性效应之间没有明显的正相关。所使用的锂、钠和钾盐离子对天然酚类化合物的抗氧化作用没有显著影响，并且它们对细胞毒性和遗传毒性等生物学参数没有显著影响。这可能与包括溶剂（水）极性在内的反应环境有关。
