Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods
Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai (Lysimachia) species are well-known edible plants among the East Asian populace...
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| Format: | Article |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400974X |
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| author | Li-Li Chen Shuang Long Yang Ji-Cun Bao Wei-You Xie Zhao-Chan Wang Nian Shi Zhao-Jie Wang |
| author_facet | Li-Li Chen Shuang Long Yang Ji-Cun Bao Wei-You Xie Zhao-Chan Wang Nian Shi Zhao-Jie Wang |
| author_sort | Li-Li Chen |
| collection | DOAJ |
| description | Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai (Lysimachia) species are well-known edible plants among the East Asian populace that clear heat and anti-aging. Here, 70 fractions of ten Lysimachia species were compared, among which the bioactive fraction (KBZZC-05) was characterized and isolated to evaluate its antimicrobial activity, and compounds 21 and 23 were obtained under bioactive guidance. The KBZZC-05, 21, and 23 inhibited both spoilage organisms and foodborne pathogens (MICs = 2–256 μg/mL) better than potassium sorbate (MIC >256 μg/mL). It removed biofilms, causing surface morphology changes in bacteria. Additionally, KBZZC-05 (128 μg/mL) extended food shelf life through its antioxidant (P < 0.01 vs CK) and resistance to spoilage microorganisms. This study indicates that bioactive KBZZC-05 is a potentially non-toxic and eco-friendly botanical microbicide and preservative that can be used to treat foodborne diseases and for food storage. |
| format | Article |
| id | doaj-art-47b665c119064f06a1b5a1ecc3ce507a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-47b665c119064f06a1b5a1ecc3ce507a2025-02-12T05:31:54ZengElsevierFood Chemistry: X2590-15752025-01-0125102086Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foodsLi-Li Chen0Shuang Long Yang1Ji-Cun Bao2Wei-You Xie3Zhao-Chan Wang4Nian Shi5Zhao-Jie Wang6College of Geography and Land Engineering, Yuxi Normal University, Yuxi, Yunnan 653100, PR ChinaSchool of Life Sciences, Yunnan Normal University, Kunming 650500, PR China; Engineering Research Center of Sustainable Development and Utilization of Biomass Energy, Ministry of Education, Kunming 650500, Yunnan, China; Key Laboratory of Biomass Energy and Environmental Biotechnology of Yunnan Province, Yunnan Normal University, Kunming 650500, Yunnan, ChinaSichuan Provincial Institute of Forestry and Grassland Inventory and Planning, Chengdu 610000, PR ChinaSchool of Life Sciences, Yunnan Normal University, Kunming 650500, PR ChinaThe People's Hospital of Yan Shan County, Yunnan Province, Yunnan, ChinaYunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming 650500, PR ChinaSchool of Life Sciences, Yunnan Normal University, Kunming 650500, PR China; Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming 650500, PR China; Corresponding author at: School of Life Sciences, Yunnan Normal University, Kunming 650500, PR China.Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai (Lysimachia) species are well-known edible plants among the East Asian populace that clear heat and anti-aging. Here, 70 fractions of ten Lysimachia species were compared, among which the bioactive fraction (KBZZC-05) was characterized and isolated to evaluate its antimicrobial activity, and compounds 21 and 23 were obtained under bioactive guidance. The KBZZC-05, 21, and 23 inhibited both spoilage organisms and foodborne pathogens (MICs = 2–256 μg/mL) better than potassium sorbate (MIC >256 μg/mL). It removed biofilms, causing surface morphology changes in bacteria. Additionally, KBZZC-05 (128 μg/mL) extended food shelf life through its antioxidant (P < 0.01 vs CK) and resistance to spoilage microorganisms. This study indicates that bioactive KBZZC-05 is a potentially non-toxic and eco-friendly botanical microbicide and preservative that can be used to treat foodborne diseases and for food storage.http://www.sciencedirect.com/science/article/pii/S259015752400974XZhen Zhu Cai (Lysimachia)UHPLC-Q-TOF-MSBioactive ingredientsAntimicrobial activityBotanical microbicideNovel preservatives |
| spellingShingle | Li-Li Chen Shuang Long Yang Ji-Cun Bao Wei-You Xie Zhao-Chan Wang Nian Shi Zhao-Jie Wang Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods Food Chemistry: X Zhen Zhu Cai (Lysimachia) UHPLC-Q-TOF-MS Bioactive ingredients Antimicrobial activity Botanical microbicide Novel preservatives |
| title | Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods |
| title_full | Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods |
| title_fullStr | Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods |
| title_full_unstemmed | Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods |
| title_short | Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods |
| title_sort | comparison of chemical constituents in lysimachia species and their antimicrobial activity for extending the shelf life of foods |
| topic | Zhen Zhu Cai (Lysimachia) UHPLC-Q-TOF-MS Bioactive ingredients Antimicrobial activity Botanical microbicide Novel preservatives |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400974X |
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