Journal
FRONTIERS IN MICROBIOLOGY
Volume 13, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2022.1028627
Keywords
Chinese chive (Allium tuberosum Rottler); antimicrobial activity; HPLC; GC-MS; 2-amino-5-methylbenzoic acid
Categories
Funding
- Sichuan Province Science and Technology Support Program [2021YFN0119, 2022ZHXC0009]
- Program for Innovative Research Team of Chengdu Normal University [CSCXTD2020A04]
- On-Job Doctoral Fund of Chengdu Normal University [ZZBS2020-12]
- Discipline Construction Project of Sichuan Agricultural University [03572976]
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Chinese chive extracts from different parts were tested for antimicrobial activity at different pH levels. The scape extract showed the strongest activity at pH 5.0. The major active ingredient was identified as 2-amino-5-methylbenzoic acid. The mechanism of action may involve the disruption of cell membrane integrity.
Chinese chive (Allium tuberosum Rottler) is a popular food from Allium species in East and Southeast Asia. Most Allium species possess characteristic aromas and have antimicrobial activity. In this study, the antimicrobial activities of root, leaf, and scape extracts of Chinese chive at different pH levels (3.0, 5.0, 7.0, 9.0, and 10.7) were compared. The most pronounced activity was produced by the scape extract, and the greatest activity was obtained at pH 5.0. HPLC and GC-MS analysis showed that the major active ingredient was 2-amino-5-methylbenzoic acid. The mechanism of action of Chinese chive scape extracts may involve the depression or disruption of cell membrane integrity, according to our results of the leakage of electrolytes and protein, as well as scanning electron microscopy and transmission electron microscopy observations.
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