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

doi:10.1016/j.lwt.2017.03.037

CNU IR > Pharmacy and Science > Dept. of Health and Nutrition (including master's program) > Periodical Articles > Item 310902800/31719

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/31719

Title:	Chemical composition and antioxidant, bactericidal, and matrix metalloproteinase inhibition activity of food-related plant
Authors:	Chen, Chin-Hui Chang, Tsan-Chang Chen, Shih-Ying Hsu, Su-Jung Huang, Hsiu-Wen Lee, Ching-Kuo
Contributors:	Yuanpei Univ, Dept Hlth & Leisure Management Mackay Jr Coll Med Nursing & Management, Dept Nursing Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr Natl Chiayi Univ, Dept Food Sci Taiwan Endem Species Res Inst, Chichi 552, Taiwan Taipei Med Univ, Sch Pharm
Keywords:	Antioxidant Antimicrobial Matrix metalloproteinases Rhodiola rosea Ligusticum sinense Chemical composition
Date:	2017-09-01
Issue Date:	2018-11-30 15:54:07 (UTC+8)
Publisher:	Elsevier Science Bv
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-beta-D-glucopyranoside and ferulic acid, respectively, which were determined by H-1 and C-13 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. (C) 2017 Elsevier Ltd. All rights reserved.
Relation:	Lwt-Food Science and Technology, v.82, pp.411-419
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Periodical Articles

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	1375	View/Open
j.lwt.2017.03.037.pdf		853Kb	Adobe PDF	0	View/Open

Loading...