期刊
FOODS
卷 9, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/foods9050568
关键词
red cabbage (RC); phytochemicals; antimicrobial; C. elegans; cytotoxicity; beef preservation
资金
- Brain Korea (BK) 21 Plus Project - Korean Government, Republic of Korea [22A20153713433]
- Korea Research Fellowship Program through the National Research Foundation of Korea (NRF) - Ministry of Science, in Young Researchers Program [2018007551]
- National Research Foundation of Korea [2018R1C1B6007551, 22A20153713433] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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.
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