Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity

doi:10.1016/j.fbio.2021.101206

KIB OpenIR

	Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity
	Wang,Zhao-Jie ; Zhou,Ying ; Shi,Xiao-Long ; Xia,Xiao ; He,Ying-Jie ; Zhu,Yan-Yan ; Xie,Tian-Zhen ; Liu,Tie ; Xu,Xiang-Juan ; Luo,Xiao-Dong
	2021
发表期刊	FOOD BIOSCIENCE
ISSN	2212-4292
卷号	42 页码:101206
摘要	The zanthoxylum herbs are the dual-purpose Chinese herbal medicine and functional food favored by East and Southeast Asians. In this study, nematicidal and antibacterial major active components among ten typical zanthoxylum herbs (ethanol extracts) were investigated comprehensively by high resolution mass spectrometry. The major ingredients and their contents were analyzed, especially summarizing the typical fragment ions of alkaloids, amides, lignans, and coumarins of zanthoxylum herbs. We found that ethanol extracts of zanthoxylum herbs showed significantly high antibacterial properties. The MICs values of Zanthoxylum piasezkii Maxim (CJ), Zanthoxylum khasianum Hook (HJ), and Zanthoxylum armatum DC (ZYHJ) with S. aureus, MRSA, S. hemolyiicus and C. albicans were 0.1-0.5 mg/mL, respectively. In addition, CJ extract (1 mg/mL) had a significant effect on killing nematode eggs (p < 0.001). Through the multivariate analysis, we found that the main components of the CJ and ZYHJ in antibacterial activities are similar. The content of amides was less in CJ, but its nematicidal capacity was better. The results provided a valuable guidance for the chemical differentiation and proper application of zanthoxylum herbs in the fields of functional foods and medicinal herbs.
关键词	Zanthoxylum herbs Antibacterial Nematicidal Mass spectrometry BUNGEANUM MAXIM. LIGNANS IDENTIFICATION ARMATUM LEAVES AMIDES ROOTS OILS
DOI	10.1016/j.fbio.2021.101206
WOS记录号	WOS:000687298300010
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/73420
专题	中国科学院昆明植物研究所
作者单位	1.[Wang, Zhao-Jie 2.Zhou, Ying 3.Shi, Xiao-Long 4.Xia, Xiao 5.He, Ying-Jie 6.Zhu, Yan-Yan 7.Xie, Tian-Zhen 8.Liu, Tie 9.Yunnan Univ, Sch Chem Sci & Technol, Key Lab Med Chem Nat Resource, Minist Educ & Yunnan Prov, Kunming 650091, Yunnan, Peoples R China 10.[Xu, Xiang-Juan 11.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Yunnan, Peoples R China
推荐引用方式 GB/T 7714	Wang,Zhao-Jie,Zhou,Ying,Shi,Xiao-Long,et al. Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity[J]. FOOD BIOSCIENCE,2021,42:101206.
APA	Wang,Zhao-Jie.,Zhou,Ying.,Shi,Xiao-Long.,Xia,Xiao.,He,Ying-Jie.,...&Luo,Xiao-Dong.(2021).Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity.FOOD BIOSCIENCE,42,101206.
MLA	Wang,Zhao-Jie,et al."Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity".FOOD BIOSCIENCE 42(2021):101206.