Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand.
Unit of Excellence in Research and Product Development of Coffee, Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand.
J Microbiol Biotechnol. 2022 Aug 28;32(8):1003-1010. doi: 10.4014/jmb.2204.04003. Epub 2022 Jul 8.
The purpose of this study was to examine the phytochemical compounds and antibacterial activity of leaf extract (RLE). The results indicated that chlorogenic acid (CGA) is a major component of RLE. The minimum inhibitory concentrations (MICs) of RLE against , , , and Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.
本研究旨在探讨叶提取物（RLE）的植物化学成分和抗菌活性。结果表明，绿原酸（CGA）是 RLE 的主要成分。RLE 对 、 、 、 和 鼠伤寒沙门氏菌的最小抑菌浓度（MIC）分别为 6.25、12.5、12.5、12.5 和 12.5 mg/ml。RLE 有效破坏了细菌细胞膜的完整性，这表现为从细菌中释放出大量的蛋白质和核酸，荧光分析显示它还破坏了细菌细胞膜电位和通透性。细胞毒性试验表明，RLE 在高浓度时对 HepG2 细胞略有毒性，但对 Caco2 细胞没有毒性。本研究结果表明，RLE 作为食品工业中的一种抗菌剂具有很好的潜在适用性。
