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Antibacterial effect and mechanism of anthocyanin from Lycium ruthenicum Murr
Yuhe Dong1,2, Chunmiao Yang1, Wenting Zhong1,2
1College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China.
Abstract:
The inhibitory effects of the anthocyanin obtained from Lycium ruthenicum Murr were tested against several food-borne pathogens were evaluated, such as Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), Aspergillus niger and Penicillium sp. In general, anthocyanin had different antibacterial effect on different bacteria, and the best antibacterial effect on S. aureus, with minimal inhibitory concentration (MIC) of 3.125 mg/mL. Anthocyanin increased the surface hydrophobicity of S. aureus, discharged the intracellular K+, and reduced the total soluble protein, affecting protein synthesis. Fluorescent inverted microscope and flow cytometry (FCM) found a significant increase in fluorescence intensity and lethality relative to the control group, and the dead P3 region to 77.21%. The above suggested a correlation between the antibacterial mechanism of anthocyanin and cell membrane permeability integrity. Biofilm formation was evaluated by the crystal violet assay (CV), silver staining method and methyl thiazolyl tetrazolium (MTT). Scanning electron microscopy (SEM) showed that anthocyanins could change the structure of biofilm.
Insights
Lycium ruthenicum anthocyanins show potent antibacterial effects against foodborne pathogens, particularly Staphylococcus aureus. These natural compounds disrupt bacterial cell membranes and inhibit biofilm formation, offering potential as natural food preservatives.
Area of Science:
- Food Microbiology
- Natural Product Chemistry
- Antimicrobial Agents
Background:
- Foodborne pathogens pose significant risks to public health and food safety.
- Natural compounds, like anthocyanins, are increasingly explored for their antimicrobial properties.
- Lycium ruthenicum Murr. is a potential source of bioactive compounds with health benefits.
Purpose of the Study:
- To evaluate the inhibitory effects of Lycium ruthenicum anthocyanins against foodborne pathogens.
- To elucidate the antibacterial mechanism of action, including effects on cell membrane integrity and biofilm formation.
- To determine the minimal inhibitory concentration (MIC) against Staphylococcus aureus.
Main Methods:
- Antimicrobial activity testing against Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Penicillium sp.
- Determination of MIC for S. aureus.
- Analysis of cell membrane permeability, intracellular K+ leakage, and protein synthesis.
- Flow cytometry (FCM) for cell viability assessment.
- Crystal violet assay, silver staining, MTT assay, and scanning electron microscopy (SEM) for biofilm evaluation.
Main Results:
- Anthocyanins exhibited varying antibacterial effects, with the strongest activity against S. aureus (MIC = 3.125 mg/mL).
- Mechanisms include increased surface hydrophobicity, K+ efflux, reduced soluble protein, and compromised cell membrane integrity.
- FCM indicated significant cell death (77.21% in dead region).
- Anthocyanins effectively inhibited biofilm formation and altered biofilm structure as observed by SEM.
Conclusions:
- Lycium ruthenicum anthocyanins possess significant antibacterial properties against foodborne pathogens, especially S. aureus.
- The antibacterial mechanism involves disruption of cell membrane integrity and inhibition of biofilm formation.
- These findings highlight the potential of Lycium ruthenicum anthocyanins as natural antimicrobial agents in food preservation.
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