酶氧化增加了myricetin的抗菌活性,可以对抗黄金葡萄球菌
1College of Life Science, Shanxi University, Taiyuan, Shanxi, Taiyuan 030006, China.
Food chemistry
|September 21, 2024
概括
酵素氧化瑞 (MYR) 产生了氧化产品 (MYRox),改善了水溶性,增强了抗菌活性,对抗 Staphylococcus aureus. 米瑞的有机相氧化产品 (MYRoo) 在食品保存方面表现出卓越的有效性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 自然产品 化学 化学
背景情况:
- 米瑞 (MYR) 是一种具有已知的生物活性的黄类化合物.
- 提高MYR的水溶性和抗菌性质对于其应用至关重要.
- 酶氧化为修改自然化合物提供了一种潜在的方法.
研究的目的:
- 通过酶性氧化生成和表征素氧化产物 (MYRox).
- 评估MYRox对黄金葡萄球菌 (S. aureus) 的增强抗菌活性.
- 调查MYR及其氧化产品在食品保存中的潜在应用.
主要方法:
- 使用角过氧化酶对MYR的酶性氧化产生MYRox.
- 评价水溶性和抗菌活性对黄金菌的评估.
- 对抗菌作用机制的分析,包括细胞膜完整性,DNA结合,蛋白质合成/降解以及ROS水平.
- 评估MYR和MYRox (特别是MYRoo) 作为卷心菜食物系统中的抑制剂.
主要成果:
- 酶氧化显著提高了MYR.的水溶性.
- 与MYR. aureus相比,MYRox对S. aureus的抗菌活性得到改善,而MYR.
- 鉴定出myricetin有机相氧化产物 (MYRoo) 是抗菌作用的主要贡献者.
- MYR和MYRoo都表现出抗菌机制,包括细胞膜破坏,DNA结合,蛋白质合成和ROS水平的调节,MYRoo显示出更大的效力.
- MYRoo被证明是一个更有效的S. aureus的抑制剂在一个卷心菜食物系统.
结论:
- 酶氧化是一种有效的策略,可以改善myricetin的功能性质.
- 瑞的氧化产品,特别是MYRoo,具有增强的抗菌活性,可以对抗S. aureus.
- 由于MYRoo的效率和活性提高,它在食品防腐中具有很大的应用潜力.
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