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Food Chemistry 2020-Jul

Authentication, phytochemical characterization and anti-bacterial activity of twoArtemisiaspecies

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Odkaz sa uloží do schránky
Meng-Ting Yang
Tien-Fen Kuo
Kuo-Fang Chung
Yu-Chuan Liang
Chu-Wen Yang
Chih-Yu Lin
Ching-Shan Feng
Zeng-Weng Chen
Tsung-Han Lee
Chiao-Ling Hsiao

Kľúčové slová

Abstrakt

Artemisia species are aromatic herbs used as food and/or ethnomedicine worldwide; however, the use of these plants is often impeded by misidentification. Here, molecular and chemotaxonomic approaches were combined to assist in the morphology-based authentication of Artemisia species, and Artemisia indica and Artemisia argyi were identified. The plant extracts and compounds obtained from these species, 1,8-cineole, carveol, α-elemene, α-farnesene, methyl linolenate, diisooctyl phthalate inhibited the growth of food-borne harmful bacteria. Mechanistic studies showed that the extract and active compounds of A. indica killed Gram-negative and -positive bacteria via destruction of the bacterial membrane. Finally, in vivo data demonstrated that A. indica protected against bacterial infection in mice as evidenced by survival rate, bacterial load in organs, gut pathology, diarrhea, body weight, food consumption, stool weight, and pathology score. A. indica and its active compounds have potential for use as food supplements for food-borne bacterial diseases and thus improve human health.

Keywords: 1,8-Cineole (PubChem CID: 2758); Artemisia; Carveol (PubChem CID: 7438); Diarrhea; Diisooctyl phthalate (PubChem CID: 33934); Food-borne bacteria; Methyl linolenate (PubChem CID: 5319706); Plant authentication; α-Elemene (PubChem CID: 80048); α-Farnesene (PubChem CID: 5281516).

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