Jalil Sarghaleh Shahab, Alizadeh Behbahani Behrooz, Hojjati Mohammad, Vasiee Alireza, Noshad Mohammad
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Front Microbiol. 2023 Jul 10;14:1202228. doi: 10.3389/fmicb.2023.1202228. eCollection 2023.
plant is very popular in Iran due to its unique properties in treating diseases and its special flavor. To check the characteristics of this plant, first, its extract was extracted using the maceration method. Its chemical composition was investigated using high-performance liquid chromatography (HPLC) that p-coumaric was identified as its main compound, and Fourier-transform infrared spectroscopy (FTIR) showed the presence of functional groups related to phenolic, flavonoid, tannins, and carboxylic acids such as caffeic acid and coumaric acid composition. Total phenol content (TPC), total flavonoid content (TFC), and beta-carotene were equal to 202.04 ± 5.46 mg gallic acid equivalent (GAE)/g dry weight, 1,909.46 ± 13 μg quercetin (QE)/g of dry weight, and 2.91 mg/100 g. The antioxidant property of the extract was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radical scavenging and ferric reducing antioxidant power assay (FRAP). According to the IC50 obtained for DDPH (274 ± 7.2 μg/mL) and ABTS (120.45 ± 9.6 μg/mL) and FRAP values [1.92 ± 0.05 μg ascorbic acid equivalent (AAE)/g of extract], this extract had high antioxidant properties. Cytotoxicity was evaluated against the survival of HT 29 cells that IC50 was 82.15 ± 0.02 μg/mL. The antimicrobial property of the extract was calculated using disk diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). has the highest sensitivity to this extract and inhibition zone based on DDA and WDA method and with an MIC and MBC equal to 16 and 128 mg/mL has the least resistance. The morphology change of strain was proved through scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM). The extract caused a significant reduction in the transcription of genes involved in the film formation ability of . The obtained results fully prove the very practical and pragmatic characteristics of .
这种植物在伊朗非常受欢迎,因为它在治疗疾病方面具有独特的特性以及特殊的风味。为了检测这种植物的特性,首先采用浸渍法提取其提取物。使用高效液相色谱法(HPLC)对其化学成分进行研究,结果表明对香豆酸是其主要化合物,傅里叶变换红外光谱(FTIR)显示存在与酚类、黄酮类、单宁和羧酸(如咖啡酸和香豆酸成分)相关的官能团。总酚含量(TPC)、总黄酮含量(TFC)和β-胡萝卜素分别为202.04±5.46毫克没食子酸当量(GAE)/克干重、1909.46±13微克槲皮素(QE)/克干重和2.91毫克/100克。使用2,2-二苯基-1-苦基肼(DPPH)、2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基清除法和铁还原抗氧化能力测定法(FRAP)评估提取物的抗氧化性能。根据DDPH(274±7.2微克/毫升)和ABTS(120.45±9.6微克/毫升)的IC50值以及FRAP值[1.92±0.05微克抗坏血酸当量(AAE)/克提取物],该提取物具有较高的抗氧化性能。针对HT 29细胞的存活率评估细胞毒性,其IC50为82.15±0.02微克/毫升。使用纸片扩散琼脂法(DDA)、打孔扩散琼脂法(WDA)、最低抑菌浓度(MIC)和最低杀菌浓度(MBC)计算提取物的抗菌性能。 对该提取物的敏感性最高,基于DDA和WDA方法的抑菌圈,其MIC和MBC分别为16和128毫克/毫升,耐药性最低。通过扫描电子显微镜(SEM)和共聚焦激光扫描显微镜(CLSM)证实了 菌株的形态变化。该提取物导致参与 生物膜形成能力的基因转录显著降低。所得结果充分证明了 的非常实用和实际的特性。 (注:原文中部分表述不太完整准确,比如一些地方“ ”指代不明,但按照要求完整翻译了原文内容)