Chemical composition and antioxidant, bactericidal, and matrix metalloproteinase inhibition activity of food-related plant

Chin Hui Chen, Tsan Chang Chang, Shih Ying Chen, Su Jung Hsu, Hsiu Wen Huang, Ching Kuo Lee

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The present study aimed to investigate bio-function, focusing the on antioxidant, bactericidal, and matrix metalloproteinase (MMP) regulatory activity, of food-related plants. Bioassay-coupled chromatography and bioassay guiding, the rapid and simple screening method, was used to identify potential antioxidant and bactericidal components from fifty-five food-related plants. Lonicera japonica exhibited moderate xanthine oxidase (XO) inhibition and antioxidant activity. Rhodiola rosea, provoked strongly inhibition for tyrosinase, lipoxygenase (LOX), XO and MMP-2 activity. The organic fractions of Ligusticum sinense had a significant antimicrobial effect against two Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa) and two Gram-positive species (Staphylococcus aureus, and Bacillus subtilis). The chemical structures of MMP-2-inhibiting and antimicrobial components was further identified as 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranoside and ferulic acid, respectively, which were determined by 1H and 13C nuclear magnetic resonance (NMR) and mass spectrometry (MS). The results suggest that R. rosea and L. sinense could be a useful natural food preservatives and potential nutraceutical ingredients.

Original languageEnglish
Pages (from-to)411-419
Number of pages9
JournalLWT - Food Science and Technology
Volume82
DOIs
Publication statusPublished - Sep 1 2017

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Keywords

  • Antimicrobial
  • Antioxidant
  • Chemical composition
  • Ligusticum sinense
  • Matrix metalloproteinases
  • Rhodiola rosea

ASJC Scopus subject areas

  • Food Science

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