Antibacterial Activity and Stability of Methanol Extract from <i>Thamnolia subuliformis in Vitro</i>

REN Guoyuan; GUO Qixin; WANG Jing; DING Haiyan

doi:10.13386/j.issn1002-0306.2021050011

Volume 43 Issue 1

Dec. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(1): 147-154. > DOI: 10.13386/j.issn1002-0306.2021050011

REN Guoyuan, GUO Qixin, WANG Jing, et al. Antibacterial Activity and Stability of Methanol Extract from Thamnolia subuliformis in Vitro[J]. Science and Technology of Food Industry, 2022, 43(1): 147−154. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050011.

Citation:

PDF (2459 KB)

Antibacterial Activity and Stability of Methanol Extract from Thamnolia subuliformis in Vitro

1.
Institute of Preventive Medicine, School of Public Health, Dali University, Dali 671000, China
2.
Dali Quality and Technical Comprehensive Supervision Testing Center, Dali 671000, China

More Information

Received Date: May 05, 2021
Available Online: November 05, 2021

Graphical Abstract

Abstract

Abstract

The objective of the study was preliminarily explore the antibacterial activity and stability of Thamnolia subuliformis in vitro, the plate drilling method was used to determine the antibacterial activity of methanol extract of Thamnolia subuliformis against common pathogenic bacteria in vitro. The indicator bacteria of Staphylococcus aureus was used to determine the effects of factors such as different temperature, pH and UV irradiation time on antibacterial stability. Petroleum ether, ethyl acetate and n-butanol were used to extract the methanol extract, determine the polarity of its antibacterial active substances, and determine the content of usnic acid. The results showed that the methanol extract of Thamnolia subuliformis had good antibacterial effect on Gram-positive bacteria such as Staphylococcus aureus, Bacillus subtilis, Listeria stephensi, Staphylococcus surface, Listeria evansi, Salmonella paratyphi A, Salmonella paratyphi B of Gram-negative bacteria and Candida albicans. The minimum inhibitory concentration and minimum bactericidal concentration against Staphylococcus aureus were 0.625 and 10 mg/mL respectively; The results of antibacterial stability test showed that temperature had no significant effect on the antibacterial activity of methanol extract of Thamnolia subuliformis (P>0.05), and it still had high antibacterial activity after treatment at 100 ℃ for 30 min; The antibacterial activity of UV irradiation for 40 min and 50 min decreased significantly (P<0.05), but the antibacterial rate remained above 90%; pH had the greatest effect on the antibacterial stability of methanol extract of Thamnolia subuliformis. When the pH was close to physiological neutral (pH6.0), its antibacterial activity was not significantly different from that of the control group (pH4.83)（P>0.05）, showing high antibacterial activity. When the pH was high (8.0, 10.0) or low (2.0, 4.0), the antibacterial activity of the treatment group decreased significantly (P<0.05), and decreased with the increase or decrease of pH, The content of usnic acid in methanol extract and ethyl acetate extract of Thamnolia subuliformis was 0.8613% and 0.9379%, respectively. The results showed that the methanol extract of Thamnolia subuliformis had a certain broad-spectrum antibacterial effect, low concentration and good stability. It can be used for the development and utilization of natural food preservatives and plant-derived antibacterial drugs.
- Thamnolia subuliformis,
- methanol extract,
- bacteriostasis,
- Staphylococcus aureus,
- stability,
- usnic acid

FullText(HTML)

References (37)

References

[1]	程挚. 云南丽江白雪茶化学成分研究[D]. 昆明: 西南林业大学, 2015. CHENG Z. Study on chemical constituents of Thamnolia vermicularis grown in Yunnan[D]. Kunming: Southwest Forestry University, 2015.
[2]	LI C, GUO X D, LEI M, et al. Thamnolia vermicularisa extract improves learning ability in APP/PS1 transgenic mice by ameliorating both Abeta and Tau pathologies[J]. Acta Pharmacologica Sinica,2017,38(1):9−28. doi: 10.1038/aps.2016.94
[3]	U H Y, XUEQING S, DAN L, et al. The protective effects of β-sitosterol and vermicularin from Thamnolia vermicularis(Sw.) Ach. against skin aging in vitro[J]. Anais Da Academia Brasileira De Ciências,2019,4(91):e20181088.
[4]	RA YEONG C, JU R H, JIYOUNG Y, et al. Anti-obesity property of Lichen Thamnolia vermicularis extract in 3T3-L1 cells and diet-induced obese mice[J]. Preventive Nutrition and Food Science,2017,22(4):285−292. doi: 10.3746/pnf.2017.22.4.285
[5]	林春榕, 罗永会, 张翠香, 等. 云南丽江产白雪茶多糖提取工艺及抗氧化作用[J]. 食品研究与开发,2013,34(8):16−19. [LIN Chunrong, LUO Yonghui, ZHANG Cuixiang, et al. Research on extraction technology and anti-oxidation effect of polysaccharide from Thamnolia vermicularis grown in Lijiang, Yunnan[J]. Food Research and Development,2013,34(8):16−19.
[6]	程璐, 翟亚楠, 孙立彦, 等. 地衣及其内生真菌活性次级代谢产物研究进展[J]. 菌物学报,2021,40(1):14−30. [CHENG Lu, ZHAI Yanan, SUN Liyan, et al. Research progress on bioactive secondary metabolites of lichens and endolichenic fungi[J]. Mycosystema Mycosystema,2021,40(1):14−30.
[7]	MARIJANA K, BRANISLAV R, TATJANAS, et al. Cladonia lichens and their major metabolites as possible natural antioxidant, antimicrobial and anticancer agents[J]. LWT-Food Science and Technology,2014,59(1):1−27. doi: 10.1016/j.lwt.2014.05.020
[8]	MARIJANA K, NEDELJKO M, SLOBODAN J, et al. Evernia prunastri andPseudoevernia furfuraceae lichens and their major metabolites as antioxidant, antimicrobial and anticancer agents[J]. Food & Chemical Toxicology,2013,53:112−118.
[9]	马宇翔, 唐燕霞, 包海鹰. 硬枝树花中4个单体化合物的抑菌活性[J]. 菌物研究,2015,13(3):168−174. [MA Yuxiang, TANG Yanxia, BAO Haiying. Antibacterial activities of four compounds extracted from Ramalina conduplicans[J]. Mycosystema Mycosystema,2015,13(3):168−174.
[10]	程挚. 云南白雪茶研究现状及开发利用[J]. 安徽农业科学,2015,43(11):289−290. [CHENG Zhi. Current research and exploitation of Thamnolia vermicularis in Yunnan[J]. Journal of Anhui Agricultural Sciences,2015,43(11):289−290. doi: 10.3969/j.issn.0517-6611.2015.11.108
[11]	汪琼, 程挚, 鄢波. 丽江白雪茶化学成分的研究[J]. 广西植物,2017,37(12):1586−1591. [WANG Qiong, CHENG Zhi, YAN Bo. Chemical constituents from Thamnolia vermicularis in Lijiang[J]. Guihaia,2017,37(12):1586−1591. doi: 10.11931/guihaia.gxzw201703034
[12]	邓云霞, 邵志宇, 张夙滢, 等. 雪茶的化学成分研究[J]. 中药材,2017,40(5):1109−1111. [DENG Yunxia, SHAO Zhiyu, ZHANG Suying, et al. Chemical constituents of Thamnolia subuliformis[J]. Journal of Chinese Medicinal Materials,2017,40(5):1109−1111.
[13]	付长华. 药用茶叶提取物的制备工艺研究[J]. 实用中西医结合临床,2019,19(9):173−174. [FU Changhua. Research on the preparation technology of medicinal tea extract[J]. Practical Clinical Journal of Integrated Traditional Chinese and Western Medicine,2019,19(9):173−174.
[14]	谭才邓, 朱美娟, 杜淑霞, 等. 抑菌试验中抑菌圈法的比较研究[J]. 食品工业,2016,37(11):122−125. [TAN Caideng, ZHU Meijuan, DU Shuxia, et al. Study on the inhibition zone method in antimicrobial test[J]. The Food Industry,2016,37(11):122−125.
[15]	LI Z H, CAI M, LIU Y S, et al. Antibacterial activity and mechanisms of essential oil from Citrus medica L. var. sarcodactylis[J]. Molecules,2019,24(8):1577. doi: 10.3390/molecules24081577
[16]	戚馨月, 曹瑶, 周建新, 等. 花生壳分级提取物抑菌活性及其稳定性[J]. 食品工业科技,2020,41(3):120−124. [QI Xinyue, CAO Yao, ZHOU Jianxin, et al. Antibacterial characteristics and stability of fractionated extracts from peanut Hull[J]. Science and Technology of Food Industry,2020,41(3):120−124.
[17]	LIU G, REN G, ZHAO L. Antibacterial activity and mechanism of bifidocin a against Listeria monocytogenes[J]. Food Control,2017,73:854−861. doi: 10.1016/j.foodcont.2016.09.036
[18]	YIN M, XIAOJUAN Z, ZHENGHONG X. Identification of antibacterial substances of Lactobacillus plantarum DY-6 for bacteriostatic action[J]. Food Science & Nutrition,2020,8(6):1−10.
[19]	ZANGENEH M, KHORRAMI S, KHALEGHI M. Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough[J]. Food Science & Nutrition,2020,8(11):6024−6030.
[20]	刘海燕, 张建伟. 明日叶提取物抑菌活性成分稳定性的研究[J]. 食品研究与开发,2016,37(10):39−42. [LIU Haiyan, ZHANG Jianwei. Study on stability of antibacterial activity compositions extracted from Ashitaba[J]. Food Research and Development,2016,37(10):39−42. doi: 10.3969/j.issn.1005-6521.2016.10.010
[21]	赵颖, 宋丹, 钟国跃, 等. HPLC法测定雪地茶中松萝酸[J]. 中草药,2009,40(S1):281−282. [ZHAO Ying, SONG Dan, ZHONG Guoyue, et al. Determination of usnic acid in Xuedi tea by HPLC[J]. Chinese Herbal Medicine,2009,40(S1):281−282.
[22]	KOSANIĆ M R B. Lichen secondary metabolites as potential antibiotic agents. In: Ranković B , editor. Lichen secondary metabolites bioactive properties and pharmaceutical potential[M]. Springer International Publishing, 2015, 81−104.
[23]	房敏峰, 王启林, 胡正海. 地衣化学成分和药理作用研究进展[J]. 中草药,2011,42(12):2571−2576. [FANG Minfeng, WANG Qilin, HU Zhenghai. Advances in studies on chemical constituents from lichen and their pharmacological effects[J]. Chinese Traditional and Herbal Drugs,2011,42(12):2571−2576.
[24]	牛东玲, 胡礼芳, 马茜, 等. 松萝酸活性作用机理及其物种资源研究概况[J]. 广西植物,2019,39(1):136−142. [NIU Dongling, HU Lifang, MA Qian, et al. Review on bioactivity mechanism and species resources of usnic acid[J]. Guihaia,2019,39(1):136−142. doi: 10.11931/guihaia.gxzw201801035
[25]	PARAMASIVAM N, RAJA M B S, SUBRAMANIAN M, et al. Usnic acid inhibits biofilm formation and virulent morphological traits of Candida albicans[J]. Microbiological Research,2015,179:20−28. doi: 10.1016/j.micres.2015.06.009
[26]	袁中伟, 谷可欣, 张天翼, 等. 松萝酸对耐甲氧西林金黄色葡萄球菌的抑菌作用机制研究[J]. 甘肃农业大学学报,2019,54(4):22−29. [YUAN Zhongwei, GU Kexin, ZHANG Tianyi, et al. Antibacterial mechanism of usnic acid on methicillin-resistant Staphylococcus aureus[J]. Journal of Gansu Agricultural University,2019,54(4):22−29.
[27]	MONIKA M D, GRZEGORZ W, BEATA G K. Antibacterial activity of lichen secondary metabolite usnic acid is primarily caused by inhibition of RNA and DNA synthesis[J]. Fems Microbiology Letters,2014,353(1):57−62. doi: 10.1111/1574-6968.12409
[28]	崔新洁, 夏瑾, 尤金彪. 24味中药对金黄色葡萄球菌生物膜作用的研究[J]. 时珍国医国药,2017,28(5):1079−1081. [CUI Xinjie, XIA Jin, YOU Jinbiao. Study on twenty-four traditional chinese medicines against Staphylococcus aureus biofilm in vitro[J]. Lishizhen Medicine and Materia Medica Research,2017,28(5):1079−1081.
[29]	高飞雄, 梁引库, 李云祥. 蒲公英植酸对沙门氏菌抑制作用及其抑菌机理研究[J]. 天然产物研究与开发,2019,31(6):975−980. [GAO Feixiong, LIANG Yinku, LI Yunxiang. Antibacterial effect and mechanism of dandelion phytic acid on Salmonella[J]. Natural Product Research and Development,2019,31(6):975−980.
[30]	柯发敏, 张开莲. 没食子酸的研究进展[J]. 泸州医学院学报,2011,34(4):440−442. [KE Famin, ZHANG Kailian. Research progress of gallic acid[J]. Journal of Luzhou Medical College,2011,34(4):440−442.
[31]	孙长花, 于智勇, 丁娟芳, 等. 丁香提取物抑菌作用及稳定性研究[J]. 生物学杂志,2021,38(1):61−65. [SUN Changhua, YU Zhiyong, DING Juanfang, et al. Study on bacteriostasis and stability of clove extract[J]. Journal of Biology,2021,38(1):61−65. doi: 10.3969/j.issn.2095-1736.2021.01.061
[32]	黄海英, 李晓娟, 李正英. 诃子水提物抑菌活性成分稳定性[J]. 北方园艺,2020(5):104−108. [HUANG Haiying, LI Xiaojuan, LI Zhengying. Study on the stability of antibacterial active components by aqueous extract of Erminalia[J]. Northern Horticulture,2020(5):104−108.
[33]	陈锦英, 罗忠明. 芝麻酚稳定性的研究[J]. 食品研究与开发,2015,36(4):14−18. [CHEN Jinying, LUO Zhongming. Study on stability of sesamol[J]. Food Research and Development,2015,36(4):14−18. doi: 10.3969/j.issn.1005-6521.2015.04.005
[34]	赵磊, 林文轩, 迟茜, 等. 甜叶菊废渣提取物抑菌活性及抑菌稳定性研究[J]. 食品工业科技,2016,37(24):168−172. [ZHAO Lei, LIN Wenxuan, CHI Qian, et al. Antibacterial activity and stability of Stevia rebaudiana waste extract[J]. Science and Technology of Food Industry,2016,37(24):168−172.
[35]	过尘杰, 傅瑜. 环境因素对杨梅叶原花色素的稳定性影响[J]. 科技风,2017(5):218−220. [GUO Chenjie, FU Yu. Effects of environmental factors on the stability of proanthocyanidins from bayberry leaves[J]. Technology Wind,2017(5):218−220.
[36]	冯靖, 彭效明, 李翠清, 等. 银杏叶黄酮的抗氧化性及其稳定性研究[J]. 食品科技,2019,44(4):244−249. [FENG Jing, PENG Xiaoming, LI Cuiqing, et al. Antioxidant activity and stability of flavonoids from ginkgo leaves[J]. Food Technology,2019,44(4):244−249.
[37]	林国荣, 杨丽洪. 加工条件对葡萄多酚稳定性影响的研究[J]. 食品科技,2019,44(11):267−272. [LIN Guorong, YANG Lihong. Study on the effect of processing conditions on the stability of grape polyphenols[J]. Food Technology,2019,44(11):267−272.