The antibacterial mechanism of perilla rosmarinic acid

Biotechnology and Applied Biochemistry - Tập 69 Số 4 - Trang 1757-1764 - 2022
Jinhua Zhang1,2, Xin Cui1, Min Zhang1, Baoqing Bai1, Yukun Yang1, Sanhong Fan1,2
1College of Life Science, Shanxi University, Taiyuan, China
2Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan, China

Tóm tắt

Abstract

Rosmarinic acid (RosA) is a phenolic acid compound extracted from perilla. In this experiment, the Oxford cup method was used to verify the antibacterial activity of PerillaRosA against Escherichia coli, Staphylococcus aureus, Salmonella, and Bacillus subtilis. By polyacrylamide gel electrophoresis, the effect of RosA on bacterial nucleic acid and bacterial Na+/K+‐ATP‐ase activity, and scanning electron microscope to exploration of its antibacterial mechanism preliminarily. The results showed that RosA had antibacterial properties against all four bacteria. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of E. coli were 0.8 and 0.9 mg/ml, respectively. The MIC and MBC of Salmonella were 0.9 and 1.0 mg/ml, respectively. The MIC and MBC of S. aureus and B. subtilis were both 1.0 and 1.1 mg/ml. RosA has the bacteriostasis function, which can destroy bacterial cells and cell proteins and inhibit the activity of Na+/K+‐ATP‐ase in cells.

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Biotechnology and Applied Biochemistry

Tập 69 Số 4

1757-1764

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