School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, Guangdong, 510640, China.
State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong, 510641, China.
Food Funct. 2024 Sep 30;15(19):9734-9749. doi: 10.1039/d4fo02854f.
causes various health issues through oral infections. This study investigates the antibacterial activities of food-derived dihydrochalcone flavonoids against and their mechanisms of antibacterial action through comparative transcriptome profiling. Susceptibility tests showed that two typical dihydrochalcone flavonoids (phloretin and phlorizin) had much lower minimum inhibitory concentrations (12.5 μg mL and 50 μg mL, respectively) than the common flavanone naringenin (100 μg mL). SEM observations and the LDH activity assay indicated obvious anomalies in cell morphology and increased cell membrane permeability, indicating the destructive effect of those compounds on the cell structure. These compounds might also induce apoptosis in , as shown by the CLSM fluorescence images. Transcriptomic analysis revealed that the flavonoid treatment impacted DNA function and oxidative damage. These flavonoids may activate antioxidant-related pathways that are lethal to anaerobic bacteria like . Additionally, the compounds resulted in the silencing of transposition-related genes, potentially inhibiting resistance-gene acquisition and expression. Phloretin regulated fatty acid metabolism pathways, which are related to the construction and maintenance of the cell membrane. This suggests a relationship between the structure and antibacterial activities of the tested compounds that share a flavonoid skeleton but differ in the C-ring and glucose moiety. This is the first report of the antibacterial activities and mechanisms of action of food-derived dihydrochalcone flavonoids at the transcriptome level, offering a promising approach for the development of new antibacterial agents from natural products and enhancing their applicability in treating diseases associated with oral pathogens as a substitute for antibiotics.
通过口腔感染导致各种健康问题。本研究通过比较转录组谱分析，调查了食物源二氢查尔酮类黄酮对 的抗菌活性及其抗菌作用机制。药敏试验表明，两种典型的二氢查尔酮类黄酮（根皮素和根皮苷）的最低抑菌浓度（分别为 12.5 μg mL 和 50 μg mL）远低于常见的黄烷酮柚皮苷（100 μg mL）。SEM 观察和 LDH 活性测定表明，细胞形态明显异常，细胞膜通透性增加，表明这些化合物对细胞结构具有破坏性作用。这些化合物还可能诱导 发生细胞凋亡，如 CLSM 荧光图像所示。转录组分析显示，类黄酮处理影响 DNA 功能和氧化损伤。这些类黄酮可能激活与抗氧化相关的途径，对像 这样的厌氧菌是致命的。此外，这些化合物导致转座相关基因沉默，可能抑制抗性基因的获得和表达。根皮素调节脂肪酸代谢途径，这与细胞膜的构建和维持有关。这表明，测试化合物的结构与抗菌活性之间存在关系，它们具有类黄酮骨架，但 C 环和葡萄糖部分不同。这是首次在转录组水平上报道食物源二氢查尔酮类黄酮的抗菌活性和作用机制，为从天然产物中开发新的抗菌剂提供了一种有前途的方法，并增强了它们作为抗生素替代品治疗与口腔病原体相关疾病的适用性。
