Vivek K. Bajpaia, InWha Parkb, JungIn Leeb, Shruti Shuklaa, Shivraj Hariram Nilec, Hyang Sook Chund, Imran Khane, Seo Yeong Ohf, Hoomin Leef, Yun Suk Huhf,*, MinKyun Nab,*, Young-Kyu Hana,*
aDepartment of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul 04620, Republic of Korea
bCollege of Pharmacy, Chungnam National University, Daejeon 34134, Republic of Korea
cDepartment of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143701, Republic of Korea
dAdvanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
eDepartment of Biotechnology, Daegu University, Gyeongsan, Gyeongbuk 712-714, Republic of Korea
fWCSL of Integrated Human Airway-on-a-Chip, Department of Biological Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, Republic of Korea
*Corresponding authors
Abstract
A biflavonoid, amentoflavone isolated from Nandina domestica and characterized by NMR spectral-data analyses was assessed for its antioxidant, and antibacterial potential in vitro and in food-model systems. Amentoflavone exhibited potent antioxidant ability (19.21?75.52%) on scavenging DPPH, ABTS, superoxide, and hydroxyl radicals. Fluorescent images confirmed bacterial membrane depolarization of both the tested pathogens Staphylococcus aureus and Escherichia coli, with a significant reduction in cell viabilities at their respective MIC of 62.5 and 125?μg/mL. Increasing rates of membrane permeability observed in 260?nm-absorbing material, potassium ion, extracellular ATP, and relative electrical conductivity assays confirmed antibacterial mechanistic role of amentoflavone as also evidenced by microscopic studies of SEM and TEM. There was a marked inhibitory effect of amentoflavone with a significant reduction in cell counts of S. aureus and E. coli in minced chicken and apple juice at 4?°C, thus suggesting its nutritional enhancing efficacy as a natural antioxidant and antimicrobial agent.
Keywords
Biflavonoid; NMR spectra; Antioxidant; Food safety; Food nutrition; Food model