Rubab Momna, Chelliah Ramachandran, Saravanakumar Kandasamy, Barathikannan Kaliyan, Wei Shuai, Kim Jong-Rae, Yoo Daesang, Wang Myeong-Hyeon, Oh Deog-Hwan
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 200-701, Korea.
Foods. 2020 May 4;9(5):568. doi: 10.3390/foods9050568.
In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; -8.63 Kcal.mol) and lipoprotein (LpxC-8.229 Kcal.mol), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivo model (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 ± 2 °C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry.
未来，基于植物的植物化学物质将被视为化学防腐剂的有效替代来源，充当潜在的生物防腐剂。我们使用不同溶剂研究了红甘蓝（RC）提取物的抗菌和抗氧化活性。在所有提取物中，氯仿提取物表现出较强的抗菌和抗氧化活性。因此，通过气相色谱 - 质谱联用（GC-MS）分析检测了RC氯仿提取物的植物化学成分，并且进一步基于分子对接分析，发现2-甲氧基-4-乙烯基苯酚和苯并呋喃是两种主要化合物，它们分别与细菌细胞壁的DNA促旋酶（4PLB；-8.63千卡·摩尔）和脂蛋白（LpxC - 8.229千卡·摩尔）具有更高程度的相互作用，从而导致更高的抗菌效果。此外，在MCF - 7细胞系中证实了其体内模型（但无细胞毒性作用）。因此，我们研究了这种提取物对冷藏储存肉类保质期的影响。定期观察理化性质，并进行微生物分析。与对照相比，在4±2°C条件下，牛肉在微生物和理化性质方面的保质期延长（长达八天）。我们得出结论，RC氯仿提取物在肉类加工业中具有作为天然防腐剂的潜力。
