墨西哥西北部植物 提取物的抗菌和抗氧化特性及其对病原菌的抑制作用。
Antibacterial and Antioxidant Properties of Extracts of , a Plant of Northwestern Mexico, against Pathogenic Bacteria.
机构信息
Departamento de Nutrición Pública y Salud, Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Col. La Victoria, 83304 Hermosillo, Sonora, Mexico.
Coordinación de Ciencias de los Alimentos, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, 83304 Hermosillo, Sonora, Mexico.
出版信息
Biomed Res Int. 2022 Oct 26;2022:9158836. doi: 10.1155/2022/9158836. eCollection 2022.
INTRODUCTION
Bacterial agents and oxidative reactions are involved in health and food preservation issues, and () can be a source of compounds with practical applications in both areas, but its investigation remains limited.
MATERIALS AND METHODS
Butanolic (YBE) and aqueous (YAE) extracts were obtained from the stem of . The total saponin, phenolic, and flavonoid contents were analyzed in the YBE and YAE. The antioxidant capacity of the extracts was determined by the DPPH, TEAC, FRAP, and ORAC assays. Seven Gram-positive and five Gram-negative pathogenic bacteria strains were used to determine the MIC and MBC.
RESULTS
Saponin contents were 30% and 1.81% (w/w) in the YBE and YAE, respectively. The total phenolic and flavonoid contents in the extracts were 29.5 g GAEmg (2.95%) and 5.58 g GAEmg (0.56%) in the YBE and 69.92 g QEmg (7.0%) and 1.65 g QEmg (0.165%) in the YAE. The antioxidant capacity values of YBE were 29.18 g TEmg, 121.8 g TEmg, 33.41 g TEmg, and 156.84 g TEmg by the DPPH, TEAC, FRAP, and ORAC assays, respectively. YAE had lower antioxidant values than YBE ( < 0.05). Values of 80 mgmL and 100 mgmL were estimated for MIC and MBC of YBE against the Gram-positive bacteria. Values of 100 mgmL and 120 mgmL for MIC and MBC of YBE were estimated against the Gram-negative bacteria. No MIC and MBC were obtained for YAE.
CONCLUSION
YBE exhibited higher antioxidant activity than YAE. Apparently, antibacterial properties of the YBE tended to be higher than those of the YAE.
简介
细菌因子和氧化反应与健康和食品保存问题有关， （）可能是具有这两个领域实际应用化合物的来源，但对其的研究仍然有限。
材料和方法
从茎中获得了正丁醇（YBE）和水（YAE）提取物。分析了 YBE 和 YAE 中的总皂苷、酚类和类黄酮含量。通过 DPPH、TEAC、FRAP 和 ORAC 测定法测定提取物的抗氧化能力。使用七种革兰氏阳性和五种革兰氏阴性致病性细菌菌株来确定 MIC 和 MBC。
结果
YBE 中的皂苷含量分别为 30%和 1.81%（w/w）。提取物中的总酚类和类黄酮含量分别为 29.5 g GAEmg（2.95%）和 5.58 g GAEmg（0.56%）在 YBE 中，69.92 g QEmg（7.0%）和 1.65 g QEmg（0.165%）在 YAE 中。YBE 的抗氧化能力值分别为 29.18 g TEmg、121.8 g TEmg、33.41 g TEmg 和 156.84 g TEmg 通过 DPPH、TEAC、FRAP 和 ORAC 测定。YAE 的抗氧化值低于 YBE（<0.05）。YBE 对革兰氏阳性菌的 MIC 和 MBC 估计值分别为 80 mgmL 和 100 mgmL。YBE 对革兰氏阴性菌的 MIC 和 MBC 估计值分别为 100 mgmL 和 120 mgmL。YAE 未获得 MIC 和 MBC。
结论
YBE 的抗氧化活性高于 YAE。显然，YBE 的抗菌特性似乎高于 YAE。
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