Optimization of Ultrasonic Combined with Enzymatic Extraction Process  of Total Alkaloids from <i>Artemisia argyi</i> Leaves and Its Antibacterial Activity

CHEN Yang; LIAO Ziwei; TAO Juanjuan; JIANG Dan; SUN Daihua; CHEN Zhiyuan

doi:10.13386/j.issn1002-0306.2021090016

Volume 43 Issue 12

Jun. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(12): 197-205. > DOI: 10.13386/j.issn1002-0306.2021090016

CHEN Yang, LIAO Ziwei, TAO Juanjuan, et al. Optimization of Ultrasonic Combined with Enzymatic Extraction Process of Total Alkaloids from Artemisia argyi Leaves and Its Antibacterial Activity[J]. Science and Technology of Food Industry, 2022, 43(12): 197−205. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090016.

Citation:

PDF (4164 KB)

Optimization of Ultrasonic Combined with Enzymatic Extraction Process of Total Alkaloids from Artemisia argyi Leaves and Its Antibacterial Activity

1.
Jing Brand Chizhengtang Pharmaceutical Co., Ltd., Huangshi 435000, China
2.
Hubei Traditional Chinese Medicine Formula Granule Engineering & Technology Research Center, Huangshi 435000, China

More Information

Received Date: September 02, 2021
Available Online: April 12, 2022

Graphical Abstract

Abstract

Abstract

The yield of total alkaloids from Artemisia argyi leaves was used as the index, and the optimal range conditions of solid-liquid ratio, compound enzyme addition amount, enzymolysis time, enzymolysis pH, ultrasonic time, ultrasonic power, ethanol concentration and ultrasonic temperature were obtained through single factor experiments. The Plackett-Burman method was employed to screen out the factors that had significant effects on the yield of total alkaloids from Artemisia argyi leaves. The Box-Behnken method was used to optimize the extraction process to obtain the optimun extraction conditions. Finally, the inhibitory effect and the minimum inhibitory concentration of the total alkaloid extract of Artemisia argyi leaves against Escherichia coli and Staphylococcus aureus were investigated. The results showed that the important factors affecting the yield of total alkaloids from Artemisia argyi leaves were ultrasonic time, compound enzyme addition amount and enzymolysis time. The optimum extraction conditions were as follows: Ultrasonic time 40 min, compound enzyme addition 1.60%, enzymolysis time 1.5 h, solid-liquid ratio 1:25 g/mL, enzymolysis pH6.0, ultrasonic power 160 W, ethanol concentration 80%, ultrasonic temperature 60 ℃. Under the optimized conditions, the highest yield of total alkaloids was 0.720±0.05 mg/g. The total alkaloids from Artemisia argyi leaves had antibacterial activity against Escherichia coli and Staphylococcus aureus, and their minimum inhibitory concentrations were 3.2 and 1.6 mg/mL, respectively. The actual value of the extraction process and the predicted value had a high degree of fit, which was reliable for prediction of the extraction of the total alkaloids from Artemisia argyi leaves, and the obtained total alkaloids from Artemisia argyi leaves had a certain antibacterial activity.
- Artemisia argyi leaves,
- total alkaloids,
- extraction process,
- Plackett-Burman method,
- Box-Behnken design method,
- antibacterial

FullText(HTML)

References (32)

References

[1]	陈昌婕, 罗丹丹, 苗玉焕, 等. 不同艾种质资源叶片品质的分析与评价[J]. 中国实验方剂学杂志,2021,27(9):129−136. [CHEN Changjie, LUO Dandan, MIAO Yuhuan, et al. Analysis and evaluation on leaf quality of different Artemisia argyi germplasm resources[J]. Chinese Journal of Experimental Traditional Medical Formulae,2021,27(9):129−136. CHEN Changjie, LUO Dandan, MIAO Yuhuan, et al. Analysis and evaluation on leaf quality of different Artemisia argyi germplasm resources[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2021, 27(9): 129-136.
[2]	ZHANG L, YAN Y M, WANG S X, et al. Three new sesquiterpenoids with cytotoxic activity from Artemisia argyi[J]. Natural Product Research,2019,35(6):893−899.
[3]	段丽萍, 孙炜炜, 苗丽坤, 等. 艾叶总三萜的提取工艺优化及其抑菌活性[J]. 现代食品科技,2020,36(5):88−95. [DUAN Liping, SUN Weiwei, MIAO Likun, et al. Extraction optimization of total triterpenoids from Artemisia argyi and its antibacterial activity[J]. Modern Food Science and Technology,2020,36(5):88−95. DUAN Liping, SUN Weiwei, MIAO Likun, et al. Extraction optimization of total triterpenoids from Artemisia argyi and its antibacterial activity[J]. Modern Food Science and Technology, 2020, 36(5): 88-95.
[4]	游新侠, 李越. 艾叶果蔬复合小馒头的研制[J]. 粮食与油脂,2020,33(10):75−79. [YOU Xinxia, LI Yue. The development of crunchy rice ball with mugwort and fruit-vegetable compound[J]. Cereals & Oils,2020,33(10):75−79. doi: 10.3969/j.issn.1008-9578.2020.10.019 YOU Xinxia, LI Yue. The development of crunchy rice ball with mugwort and fruit-vegetable compound[J]. Cereals & Oils, 2020, 33(10): 75-79. doi: 10.3969/j.issn.1008-9578.2020.10.019
[5]	曹谨玲, 陈剑杰, 李丽娟, 等. 艾叶挥发油对脂多糖诱导的巨噬细胞的抗炎作用[J]. 动物营养学报,2021,33(6):3479−3486. [CAO Jingling, CHEN Jianjie, LI Lijuan, et al. Effects of Artemisia argyi essential oils on anti-inflammatory of macrophages induced by lipopolysaccharide[J]. Chinese Journal of Animal Nutrition,2021,33(6):3479−3486. doi: 10.3969/j.issn.1006-267x.2021.06.049 CAO Jingling, CHEN Jianjie, LI Lijuan, et al. Effects of Artemisia argyi essential oils on anti-inflammatory of macrophages induced by lipopolysaccharide[J]. Chinese Journal of Animal Nutrition, 2021, 33(6): 3479-3486. doi: 10.3969/j.issn.1006-267x.2021.06.049
[6]	肖建琪, 徐健, 束方荣, 等. 艾叶乙醇提取物对糖尿病小鼠血糖和血脂的影响[J]. 中国药科大学学报,2021,52(1):71−76. [XIAO Jianqi, XU Jian, SHU Fangrong, et al. Effect of Artemisia argyi folium ethanolic extract on blood glucose and blood lipids in diabetic mice[J]. Journal of China Pharmaceutical University,2021,52(1):71−76. doi: 10.11665/j.issn.1000-5048.20210110 XIAO Jianqi, XU Jian, SHU Fangrong, et al. Effect of Artemisia argyi folium ethanolic extract on blood glucose and blood lipids in diabetic mice[J]. Journal of China Pharmaceutical University, 2021, 52(1): 71-76. doi: 10.11665/j.issn.1000-5048.20210110
[7]	王媛媛, 陈思涵, 许美婧, 等. 艾叶总黄酮与总多糖的提取工艺及其抗氧化性研究进展[J]. 广州化工,2020,48(18):13−15. [WANG Yuanyuan, CHEN Sihan, XU Meijing, et al. Advances in the extraction process and antioxidant properties of total flavonoids and total polysaccharides from Artemisia argyi[J]. Guangzhou Chemical Industry,2020,48(18):13−15. doi: 10.3969/j.issn.1001-9677.2020.18.006 WANG Yuanyuan, CHEN Sihan, XU Meijing, et al. Advances in the extraction process and antioxidant properties of total flavonoids and total polysaccharides from Artemisia argyi[J]. Guangzhou Chemical Industry, 2020, 48(18): 13-15. doi: 10.3969/j.issn.1001-9677.2020.18.006
[8]	YU Y, BAO M F, HUANG S Z, et al. Vincan- and eburnan-type alkaloids from Tabernaemontana bovina and their hypoglycemic activity[J]. Phytochemistry,2021,190:112859−112867. doi: 10.1016/j.phytochem.2021.112859
[9]	吴桐, 王建农. 茄科植物糖苷生物碱抗肿瘤活性及其构效关系研究进展[J]. 天然产物研究与开发,2020,32(12):2142−2147,2002. [WU Tong, WANG Jiannong. Research progress on antitumor activity and structure-activity relationship of glycoalkaloids from Solanaceae plants[J]. Natural Product Research and Development,2020,32(12):2142−2147,2002. WU Tong, WANG Jiannong. Research progress on antitumor activity and structure-activity relationship of glycoalkaloids from Solanaceae plants[J]. Natural Product Research and Development, 2020, 32(12): 2142-2147, 2002.
[10]	OMORUYI S I, IBRAKAW A S, EKPO O E, et al. Neuroprotective activities of crossyne flava bulbs and amaryllidaceae alkaloids: Implications for parkinson’s disease[J]. Molecules,2021,26(13):3990−3990. doi: 10.3390/molecules26133990
[11]	汪佳文, 谢显珍. 魔芋生物碱的提取及抑菌活性分析[J]. 广州化工,2021,49(15):115−117. [WANG Jiawen, XIE Xianzhen. Analysis on extraction of konjac alkaloids and determination of its antibacterial activity[J]. Guangzhou Chemical Industry,2021,49(15):115−117. doi: 10.3969/j.issn.1001-9677.2021.15.034 WANG Jiawen, XIE Xianzhen. Analysis on extraction of konjac alkaloids and determination of its antibacterial activity[J]. Guangzhou Chemical Industry, 2021, 49(15): 115-117. doi: 10.3969/j.issn.1001-9677.2021.15.034
[12]	冀德富, 吕艳楠, 张勇, 等. 酶法协同超声提取防己总生物碱的工艺研究[J]. 中国现代应用药学,2018,35(8):1199−1202. [JI Defu, LÜ Yannan, ZHANG Yong, et al. Study on enzyme-ultrasonic extraction of total alkaloids from Stephania tetrandra[J]. Chinese Journal of Modern Applied Pharmacy,2018,35(8):1199−1202. JI Defu, LÜ Yannan, ZHANG Yong, et al. Study on enzyme-ultrasonic extraction of total alkaloids from Stephania tetrandra[J]. Chinese Journal of Modern Applied Pharmacy, 2018, 35(8): 1199-1202.
[13]	HONG K X, JIA Q T, QIAN L, et al. Ultrasound-assisted enzymatic extraction of anthocyanins from raspberry wine residues: Process optimization, isolation, purification, and bioactivity determination[J]. Food Analytical Methods,2021,16:1−18.
[14]	SHENG X J, LIN Y N, CAO J M, et al. Comparative evaluation of key aroma-active compounds in sweet osmanthus (Osmanthus fragrans Lour.) with different enzymatic treatments[J]. Journal of Agricultural and Food Chemistry,2020,69(1):332−344.
[15]	RIVERA F V K, DEMARSH T A, ALCAINE S D. Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk[J]. Journal of Dairy Science,2020,104(3):2758−2772.
[16]	MEHMET M, ISAM A M A, NURHAN U, et al. Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system[J]. Journal of Food Measurement and Characterization,2021,15:2481−2490. doi: 10.1007/s11694-020-00789-3
[17]	ZHANG H J, LI H Z, ZHANG Z J, et al. Optimization of ultrasound-assisted extraction of polysaccharides from perilla seed meal by response surface methodology: Characterization and in vitro antioxidant activities[J]. Journal of Food Science,2021,86(2):306−318. doi: 10.1111/1750-3841.15597
[18]	李杰, 李斌, 许衫, 等. 艾草生物碱提取工艺优化研究[J]. 食品研究与开发,2018,39(13):59−64. [LI Jie, LI Bin, XU Bin, et al. Study on the optimal extraction process of Artemisia argyi alkaloids[J]. Food Research and Development,2018,39(13):59−64. doi: 10.3969/j.issn.1005-6521.2018.13.011 LI Jie, LI Bin, XU Bin, et al. Study on the optimal extraction process of Artemisia argyi alkaloids[J]. Food Research and Development, 2018, 39(13): 59-64. doi: 10.3969/j.issn.1005-6521.2018.13.011
[19]	李小阳, 韩冠英, 闫松, 等. 碱蓬草总生物碱提取工艺优化及其对高脂饮食小鼠的体内抗氧化活性[J]. 食品工业科技,2021,42(7):188−194. [LI Xiaoyang, HAN Guanying, YAN Song, et al. Extraction of total alkaloids from Suaeda salsa and its antioxidant activity in mice fed with high-fat diet[J]. Science and Technology of Food Industry,2021,42(7):188−194. LI Xiaoyang, HAN Guanying, YAN Song, et al. Extraction of total alkaloids from Suaeda salsa and its antioxidant activity in mice fed with high-fat diet[J]. Science and Technology of Food Industry, 2021, 42(7): 188-194.
[20]	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]. Food Industry,2016,37(11):122−125. TAN Caideng, ZHU Meijuan, DU Shuxia, et al. Study on the inhibition zone method in antimicrobial test[J]. Food Industry, 2016, 37(11): 122-125.
[21]	岑剑伟, 赵敏, 杨贤庆, 等. 罗非鱼副产物抗菌肽的制备及其对无乳链球菌抑菌活性分析[J]. 食品与发酵工业,2020,46(15):39−45. [CEN Jianwei, ZHAO Min, YANG Xianqing, et al. Preparation of antibacterial peptides from tilapia by products and analysis of their antibacterial activity against Streptococcus agalactiae[J]. Food and Fermentation Industries,2020,46(15):39−45. CEN Jianwei, ZHAO Min, YANG Xianqing, et al. Preparation of antibacterial peptides from tilapia by products and analysis of their antibacterial activity against Streptococcus agalactiae[J]. Food and Fermentation Industries, 2020, 46(15): 39-45.
[22]	赵丛丛, 管庆林, 王涛, 等. 桂花子提取物体外抗氧化和抑菌活性的研究[J]. 食品研究与开发,2021,42(10):31−36. [ZHAO Congcong, GUAN Qinglin, WANG Tao, et al. In vitro antioxidant and antibacterial activities of Osmanthus fragrans extracts[J]. Food Research and Development,2021,42(10):31−36. doi: 10.12161/j.issn.1005-6521.2021.10.005 ZHAO Congcong, GUAN Qinglin, WANG Tao, et al. In vitro antioxidant and antibacterial activities of Osmanthus fragrans extracts[J]. Food Research and Development, 2021, 42(10): 31-36. doi: 10.12161/j.issn.1005-6521.2021.10.005
[23]	MOJTABA A, OMOLBANIN H, ABDOL R M N. Optimization of lycopene extraction from tomato waste with the integration of ultrasonic-enzymatic processes by response surface methodology[J]. Journal of Industrial Engineering Research,2015,1(2):745−753.
[24]	WEI W, TING R H, FU X. Polyethylene glycol-based ultrasonic-assisted enzymatic extraction, characterization, and antioxidant activity in vitro and in vivo of polysaccharides from Lonicerae japonica leaves[J]. Food Science & Nutrition,2019,7(11):3452−3462.
[25]	MENG L, LIU Q Y, XIAO H Y, et al. Optimization of enzyme-assisted negative pressure cavitation extraction of five main indole alkaloids from Catharanthus roseus leaves and its pilot-scale application[J]. Separation and Purification Technology,2014,125:66−73. doi: 10.1016/j.seppur.2013.12.034
[26]	NOMAN A, QI X J, XU Y S, et al. Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis)[J]. Journal of Food Biochemistry,2020,44(8):13292−13292.
[27]	吴卫, 唐振祥, 李素珍. 酶解法辅助提取钩藤中钩藤碱的工艺优选[J]. 中国实验方剂学杂志,2015,21(10):23−25. [WU Wei, TANG Zhenxiang, LI Suzhen. Optimization of extraction process of rhynchophylline from Uncariae Ramulus Cum Uncis by enzymolysis method[J]. Chinese Journal of Experimental Traditional Medical Formulae,2015,21(10):23−25. WU Wei, TANG Zhenxiang, LI Suzhen. Optimization of extraction process of rhynchophylline from Uncariae Ramulus Cum Uncis by enzymolysis method[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2015, 21(10): 23-25.
[28]	王虹玲, 武婷茹, 姜诗文, 等. 香蕉皮单宁的提取及其提取物的抑菌抗氧化活性[J]. 食品与发酵工业,2014,40(11):253−259. [WANG Hongling, WU Tingru, JIANG Shiwen, et al. Optimum of extraction tannin from banana peel and its antibacterial and antioxidant activities[J]. Food and Fermentation Industries,2014,40(11):253−259. WANG Hongling, WU Tingru, JIANG Shiwen, et al. Optimum of extraction tannin from banana peel and its antibacterial and antioxidant activities[J]. Food and Fermentation Industries, 2014, 40(11): 253-259.
[29]	王亚冬, 李秀梅, 潘方方, 等. 两种药食同源植物总生物碱的提取及其抗氧化作用[J]. 食品研究与开发,2020,41(5):73−80. [WANG Yadong, LI Xiumei, PAN Fangfang, et al. Comparison of the extraction conditions and the antioxidant effects of total alkaloids of two kinds of medicinal and edible plants[J]. Food Research and Development,2020,41(5):73−80. WANG Yadong, LI Xiumei, PAN Fangfang, et al. Comparison of the extraction conditions and the antioxidant effects of total alkaloids of two kinds of medicinal and edible plants[J]. Food Research and Development, 2020, 41(5): 73-80.
[30]	YAZICI S O, SAHIN S, BIYIK H H. Optimization of fermentation parameters for high-activity inulinase production and purification from Rhizopus oryzae by Plackett-Burman and Box-Behnken[J]. Journal of Food Science and Technology,2021,58(2):739−751. doi: 10.1007/s13197-020-04591-3
[31]	郭水连, 赵晓晴, 庄钰蓉, 等. 酶法辅助共发酵奶啤的工艺优化[J]. 食品与发酵工业,2020,46(24):103−108. [GUO Shuilian, ZHAO Xiaoqing, ZHUANG Yurong, et al. Response surface optimization of process conditions for enzyme-assisted co-fermentation of milk beer[J]. Food and Fermentation Industries,2020,46(24):103−108. GUO Shuilian, ZHAO Xiaoqing, ZHUANG Yurong, et al. Response surface optimization of process conditions for enzyme-assisted co-fermentation of milk beer[J]. Food and Fermentation Industries, 2020, 46(24): 103-108.
[32]	BENKADRI S, SALVADOR A, SANZ T. Optimization of xanthan and locust bean gum in a gluten-free infant biscuit based on rice-chickpea flour using response surface methodology[J]. Foods,2020,10(1):12. doi: 10.3390/foods10010012

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	曲美霖，胡俊君，程哲，李云龙. 绿豆预熟化工艺及品质研究进展. 食品与机械. 2024(02): 227-232 .
2.	张亮，崔燕，邵兴锋，宣晓婷，董翼飞，沈佳峰，凌建刚. 籼粳杂交稻变温-缓苏干燥工艺优化及蛋白结构研究. 食品工业科技. 2024(14): 165-174 . 本站查看
3.	吴文青，钱海峰，李言，樊铭聪，王立. 烘焙用乳化剂研究进展. 食品与发酵工业. 2024(15): 389-397 .
4.	赵康程，李森，谭斌，吴娜娜. 不同加工方式对谷物及豆类蛋白结构、功能特性的影响研究进展. 中国粮油学报. 2024(10): 198-206 .
5.	李娇，梁雅琪，王景雪，李晨. 白酒糟醇溶蛋白的磷酸化改性及功能性质. 食品工业科技. 2023(09): 60-67 . 本站查看
6.	刁静静，陶阳，国慧，陈洪生，王长远，张东杰，朱永胜. 加热温度对牡荆素-绿豆蛋白互作物结构和功能性的影响. 中国食品学报. 2023(08): 197-207 .
7.	林瑞榕，陈佳琪，刘思迪，郭泽镔. 食物在烹饪过程中有害物质形成与减控技术研究进展. 食品安全质量检测学报. 2021(22): 8918-8926 .