Solís-Salas Laura María, Sierra-Rivera Crystel Aleyvick, Cobos-Puc Luis Enrique, Ascacio-Valdés Juan Alberto, Silva-Belmares Sonia Yesenia
Department of Food Science and Technology, Faculty of Chemical Sciences, Autonomous University of Coahuila, Saltillo 25280, Mexico.
Antibiotics (Basel). 2021 Apr 29;10(5):508. doi: 10.3390/antibiotics10050508.
The present research focused on evaluating the antibacterial effect and the mechanism of action of partially purified fractions of an extract of . Furthermore, both its antioxidant capacity and composition were evaluated. The extract was fractionated by vacuum liquid chromatography. The antimicrobial effect against (ATCC 6538), (ATCC 11229), (ATCC 15442), and (ATCC 1070) was analyzed by microdilution and the mechanism of action by the Sytox green method. The antioxidant capacity was determined by DPPH, FRAP, and ABTS techniques and the composition by Rp-HPLC-MS. All fractions showed a concentration-dependent antibacterial effect. Fractions F3, F4, and F5 (1000 µg/mL) showed a better antibacterial effect than the extract against the bacteria mentioned. The F3 fraction showed inhibition of 95.43 ± 3.04% on , F4 showed 93.30 ± 0.52% on , and F5 showed 88.63 ± 1.15% on and 86.46 ± 3.20% on . The most susceptible strain to the treatment with the extract was . Therefore, in this strain, the bacterial membrane damage induced by the extract and fractions was evidenced by light fluorescence microscopy. Furthermore, the extract had better antioxidant action than each fraction. Finally, sinensitin was detected in F3 and cinnamoyl glucose, caffeoyl tartaric acid, and cyanidin 3--(6''-malonyl-3''-glucosyl-glucoside) were detected in F4; esculin and kaempferide, detected in F5, could be associated with the antibacterial and antioxidant effect.
本研究聚焦于评估某提取物部分纯化级分的抗菌效果及其作用机制。此外，还对其抗氧化能力和成分进行了评估。该提取物通过真空液相色谱进行分级分离。采用微量稀释法分析其对金黄色葡萄球菌（ATCC 6538）、枯草芽孢杆菌（ATCC 11229）、大肠杆菌（ATCC 15442）和白色念珠菌（ATCC 1070）的抗菌效果，并通过Sytox green法分析其作用机制。通过DPPH、FRAP和ABTS技术测定抗氧化能力，通过反相高效液相色谱-质谱联用（Rp-HPLC-MS）分析成分。所有级分均呈现浓度依赖性抗菌效果。F3、F4和F5级分（1000 µg/mL）对上述细菌显示出比提取物更好的抗菌效果。F3级分对金黄色葡萄球菌的抑制率为95.43 ± 3.04%，F4级分对枯草芽孢杆菌的抑制率为93.30 ± 0.52%，F5级分对大肠杆菌的抑制率为88.63 ± 1.15%，对白色念珠菌的抑制率为86.46 ± 3.20%。对提取物处理最敏感的菌株是金黄色葡萄球菌。因此，在该菌株中，通过荧光显微镜证实了提取物和级分诱导的细菌膜损伤。此外，提取物的抗氧化作用比每个级分都更好。最后，在F3中检测到了辛夷脂素，在F4中检测到了肉桂酰葡萄糖、咖啡酰酒石酸和矢车菊素3 - [6'' - 丙二酰 - 3'' - 葡萄糖基 - 葡萄糖苷]；在F5中检测到的七叶苷和山柰酚苷可能与抗菌和抗氧化作用有关。
