Chen Kun, Liu Xiaojing, Song Lin, Wang Ying, Zhang Jingwen, Song Yaxin, Zhuang Haonan, Shen Jinling, Yang Jielin, Peng Chuantao, Zang Jinhong, Yang Qingli, Li Day, Gupta Tanushree B, Guo Dehua, Li Zhaojie
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory of Food Non-Thermal Processing, China Agricultural University, Beijing, China.
Foodborne Pathog Dis. 2024 Oct 11. doi: 10.1089/fpd.2024.0074.
The development of novel antibacterial agents from plant sources is emerging as a successful strategy to combat antibiotic resistance in pathogens. In this study, we systemically investigated the antibacterial activity and underlying mechanisms of baicalin against methicillin-resistant (MRSA) and . Our results showed that baicalin effectively restrained bacterial proliferation, compromised the integrity of cellular membranes, increased membrane permeability, and triggered oxidative stress within bacteria. Transcriptome profiling revealed that baicalin disrupted numerous biological pathways related to antibiotic resistance, biofilm formation, cellular membrane permeability, bacterial virulence, and so on. Furthermore, baicalin demonstrated a synergistic antibacterial effect when combined with ampicillin against both MRSA and . . In conclusion, baicalin proves to be a potent antibacterial agent with significant potential for addressing the challenge of antibiotic resistance in pathogens.
从植物来源开发新型抗菌剂正成为对抗病原体抗生素耐药性的一种成功策略。在本研究中，我们系统地研究了黄芩苷对耐甲氧西林金黄色葡萄球菌（MRSA）的抗菌活性及其潜在机制。我们的结果表明，黄芩苷有效地抑制了细菌增殖，破坏了细胞膜的完整性，增加了膜通透性，并引发了细菌内的氧化应激。转录组分析显示，黄芩苷破坏了许多与抗生素耐药性、生物膜形成、细胞膜通透性、细菌毒力等相关的生物学途径。此外，黄芩苷与氨苄西林联合使用时，对MRSA均表现出协同抗菌作用。总之，黄芩苷被证明是一种有效的抗菌剂，在应对病原体抗生素耐药性挑战方面具有巨大潜力。
