Department of Biological and Food Engineering, Xiangtan University, Xiangtan 411105, China.
Molecules. 2022 Apr 8;27(8):2418. doi: 10.3390/molecules27082418.
Our previous study showed that the ethyl acetate fraction (EAF) from an ethanolic extract of pickled and dried mustard ( Coss. var. Bailey) had significant antibacterial activity. Here, the EAF was further separated into seven sub-fractions by silica gel column chromatography. The antibacterial activities of the EAF and its sub-fractions against and were assessed using the agar diffusion method and double dilution method. Among the seven sub-fractions, the third sub-fraction (Fr 3) possessed the strongest antibacterial activity. The main component in Fr 3 was identified by GC-MS, UV-vis, FT-IR, HPLC, H NMR and C NMR techniques, and was found to be succinic acid. The content of succinic acid in Fr 3 was determined as 88.68% (/) by HPLC. Finally, the antibacterial mechanism of succinic acid against the tested strains was explored by determining the intracellular component leakage, measuring the cell particle size and observing the cell morphology. The results showed that succinic acid could damage the cell membrane structure and intracellular structure to increase the leakage of cell components and reduce the cell particle size. Our results suggest that succinic acid could be used in food industry to control bacterial contamination by and .
我们之前的研究表明，从腌制和干燥芥菜（Coss. var. Bailey）的乙醇提取物中分离出的乙酸乙酯部分（EAF）具有显著的抗菌活性。在这里，EAF 通过硅胶柱色谱进一步分离成七个亚部分。采用琼脂扩散法和双稀释法评估 EAF 及其亚部分对 和 的抗菌活性。在这七个亚部分中，第三个亚部分（Fr 3）具有最强的抗菌活性。通过 GC-MS、UV-vis、FT-IR、HPLC、H NMR 和 C NMR 技术鉴定 Fr 3 中的主要成分，发现其为琥珀酸。通过 HPLC 确定 Fr 3 中琥珀酸的含量为 88.68%（/）。最后，通过测定细胞内成分泄漏、测量细胞粒径和观察细胞形态，探讨了琥珀酸对受试菌株的抗菌机制。结果表明，琥珀酸可以破坏细胞膜结构和细胞内结构，增加细胞成分的泄漏，减小细胞粒径。我们的研究结果表明，琥珀酸可用于食品工业，以控制 和 引起的细菌污染。
