文献类型：期刊文献

英文题名：Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

作者：Rubab, Momna[1];Chelliah, Ramachandran[1];Saravanakumar, Kandasamy[2];Barathikannan, Kaliyan[1];Wei, Shuai[3];Kim, Jong-Rae[1,4];Yoo, Daesang[1,5];Wang, Myeong-Hyeon[2];Oh, Deog-Hwan[1]

机构：[1]Kangwon Natl Univ, Dept Food Sci & Biotechnol, Coll Agr & Life Sci, Chunchon 200701, South Korea;[2]Kangwon Natl Univ, Dept Med Biotechnol, Coll Biomed Sci, Chunchon 200701, South Korea;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[4]Hanmi Nat Nutr Co LTD, 44-20,Tongil Ro 1888 Beon Gil, Paju 10808, Gyeonggi, South Korea;[5]H FOOD, 108-66,390 Gil, Ju Shi 12041, Gyung Gi Do, South Korea

年份：2020

卷号：9

期号：5

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000542281300013)、、WOS

基金：This research work was supported by a grant from the Brain Korea (BK) 21 Plus Project (Grant No. 22A20153713433), funded by the Korean Government, Republic of Korea. The part of this work was supported by Korea Research Fellowship Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, in Young Researchers Program (2018007551) (http://www.nrf.re.kr/eng/main).

语种：英文

外文关键词：red cabbage (RC); phytochemicals; antimicrobial; C. elegans; cytotoxicity; beef preservation

外文摘要：In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; -8.63 Kcal.mol(-1)) and lipoprotein (LpxC-8.229 Kcal.mol(-1)), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivoCaenorhabditis elegansmodel (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 +/- 2 degrees C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry.