Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand.
Molecules. 2020 Jul 16;25(14):3245. doi: 10.3390/molecules25143245.
(Pierre ex Gagnep.) R.M.S. is a rhizomatous plant in the Zingiberaceae family which could be freshly eaten, used as a condiment or as a traditional remedy. Our work investigated the chemical composition and antimicrobial activity of the essential oils extracted from the rhizome (EOEP). We extracted the EOEP from the rhizome by hydrodistillation and analyzed the chemical composition by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS). A total of 22 volatile compounds were identified where -anethole (78.54%) and estragole (19.36%) were the major components in the EOEP. The antimicrobial activity of EOEP was evaluated based on the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) values using the broth dilution method and enumerating cell death overtime. Our work shows that the EOEP exhibits potent antibacterial activity against foodborne pathogenic Gram-positive bacteria, namely , and in the range of 0.1-0.3% (/). We further investigated the mechanism of EOEP inhibition using Synchrotron Fourier transformation infrared (FTIR) microspectroscopy. Here, we show significant differences in DNA/nucleic acid, proteins and cell membrane composition in the bacterial cell. To conclude, EOEP exhibited antimicrobial activity against foodborne pathogens, especially the Gram-positive bacteria associated with ready-to-eat (RTE) food and, thus, has the potential to serve as a natural preservative agent in RTE products.
(Pierre ex Gagnep.) R.M.S. 是姜科的一种根茎植物，可作为新鲜食物、调味品或传统药物使用。我们的工作研究了根茎（EOEP）中提取的精油的化学成分和抗菌活性。我们通过水蒸馏从根茎中提取 EOEP，并通过顶空固相微萃取结合气相色谱/质谱（HS-SPME-GC/MS）分析其化学成分。共鉴定出 22 种挥发性化合物，其中 - 茴香脑（78.54%）和黄樟醚（19.36%）是 EOEP 的主要成分。我们通过肉汤稀释法和随时间计数细胞死亡来评估 EOEP 的最小抑菌浓度（MIC）和最小杀菌浓度（MBC）值，评估其抗菌活性。我们的工作表明，EOEP 对食源性病原体革兰氏阳性菌具有很强的抗菌活性，范围在 0.1-0.3%（/）。我们进一步使用同步加速器傅里叶变换红外（FTIR）微光谱法研究了 EOEP 抑制的机制。在这里，我们显示了细菌细胞中 DNA/核酸、蛋白质和细胞膜成分的显著差异。总之，EOEP 对食源性病原体表现出抗菌活性，特别是与即食（RTE）食品相关的革兰氏阳性菌，因此有可能作为 RTE 产品中的天然防腐剂。
