Antioxidant and antimicrobial efficacy of a biflavonoid, amentoflavone from Nandina domestica in vitro and in minced chicken meat and apple juice food models

Food Chemistry
Vivek K BajpaiYoung-Kyu Han

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.

Citations

Jan 7, 2020·Annual Review of Food Science and Technology·Daniel GranatoPredrag Putnik
Aug 29, 2020·Oxidative Medicine and Cellular Longevity·Lúcio Ricardo Leite DinizDamião Pergentino de Sousa
Feb 18, 2020·Journal of Environmental Management·Dandan ZhaoQingye Sun
Dec 17, 2020·Journal of Agricultural and Food Chemistry·Baolin WangHao Wang
Oct 17, 2021·Biopharmaceutics & Drug Disposition·Hui QiuWenming Wu

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