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

doi:10.1016/j.lwt.2017.03.037

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 保健營養系(所) > 期刊論文 > Item 310902800/31719

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標題:	Chemical composition and antioxidant, bactericidal, and matrix metalloproteinase inhibition activity of food-related plant
作者:	Chen, Chin-Hui Chang, Tsan-Chang Chen, Shih-Ying Hsu, Su-Jung Huang, Hsiu-Wen Lee, Ching-Kuo
貢獻者:	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
關鍵字:	Antioxidant Antimicrobial Matrix metalloproteinases Rhodiola rosea Ligusticum sinense Chemical composition
日期:	2017-09-01
上傳時間:	2018-11-30 15:54:07 (UTC+8)
出版者:	Elsevier Science Bv
摘要:	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.
關聯:	Lwt-Food Science and Technology, v.82, pp.411-419
显示于类别:	[保健營養系(所) ] 期刊論文

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