Chemical Constituents of Rabdosia Species and Their Antimicrobial and Antioxidant Activities in Extending Meat Shelf Life
ABSTRACT Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai)...
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| Published in | Journal of food science Vol. 90; no. 7; pp. e70387 - n/a |
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| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
United States
Wiley Subscription Services, Inc
01.07.2025
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| Online Access | Get full text |
| ISSN | 0022-1147 1750-3841 1750-3841 |
| DOI | 10.1111/1750-3841.70387 |
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| Abstract | ABSTRACT
Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai) are well‐known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13 Rabdosia species, isolating and characterizing seven bioactive constituents (SZ‐05, BY‐05, XY‐01, XY‐04, YH‐02, GM‐02, and XZ‐05) and evaluating their antimicrobial activities. Through a bioactivity‐guided principal component analysis (PCA), three bioactive compounds—oridonin, lasiokaurin, and abietic acid—were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128 µg/mL. A synergistic effect (ε̃<−0.5; fractional inhibitory concentration index ≤0.5) was observed between oridonin and vitexin against vancomycin‐resistant Enterococcus. The oridonin‐vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive Rabdosia irrorata fraction of 40% ethanol rinse macroporous resin (GM‐02) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready‐to‐eat food. Experimental results demonstrate that GM‐02 has the potential to serve as a natural, non‐toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage. |
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| AbstractList | Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai) are well‐known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13 Rabdosia species, isolating and characterizing seven bioactive constituents (SZ‐05, BY‐05, XY‐01, XY‐04, YH‐02, GM‐02, and XZ‐05) and evaluating their antimicrobial activities. Through a bioactivity‐guided principal component analysis (PCA), three bioactive compounds—oridonin, lasiokaurin, and abietic acid—were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128 µg/mL. A synergistic effect (ε̃<−0.5; fractional inhibitory concentration index ≤0.5) was observed between oridonin and vitexin against vancomycin‐resistant Enterococcus. The oridonin‐vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive Rabdosia irrorata fraction of 40% ethanol rinse macroporous resin (GM‐02) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready‐to‐eat food. Experimental results demonstrate that GM‐02 has the potential to serve as a natural, non‐toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage. ABSTRACT Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai) are well‐known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13 Rabdosia species, isolating and characterizing seven bioactive constituents (SZ‐05, BY‐05, XY‐01, XY‐04, YH‐02, GM‐02, and XZ‐05) and evaluating their antimicrobial activities. Through a bioactivity‐guided principal component analysis (PCA), three bioactive compounds—oridonin, lasiokaurin, and abietic acid—were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128 µg/mL. A synergistic effect (ε̃<−0.5; fractional inhibitory concentration index ≤0.5) was observed between oridonin and vitexin against vancomycin‐resistant Enterococcus. The oridonin‐vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive Rabdosia irrorata fraction of 40% ethanol rinse macroporous resin (GM‐02) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready‐to‐eat food. Experimental results demonstrate that GM‐02 has the potential to serve as a natural, non‐toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage. Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai) are well-known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13 Rabdosia species, isolating and characterizing seven bioactive constituents (SZ-05, BY-05, XY-01, XY-04, YH-02, GM-02, and XZ-05) and evaluating their antimicrobial activities. Through a bioactivity-guided principal component analysis (PCA), three bioactive compounds-oridonin, lasiokaurin, and abietic acid-were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128 µg/mL. A synergistic effect (ε̃<-0.5; fractional inhibitory concentration index ≤0.5) was observed between oridonin and vitexin against vancomycin-resistant Enterococcus. The oridonin-vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive Rabdosia irrorata fraction of 40% ethanol rinse macroporous resin (GM-02) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready-to-eat food. Experimental results demonstrate that GM-02 has the potential to serve as a natural, non-toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage.Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai) are well-known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13 Rabdosia species, isolating and characterizing seven bioactive constituents (SZ-05, BY-05, XY-01, XY-04, YH-02, GM-02, and XZ-05) and evaluating their antimicrobial activities. Through a bioactivity-guided principal component analysis (PCA), three bioactive compounds-oridonin, lasiokaurin, and abietic acid-were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128 µg/mL. A synergistic effect (ε̃<-0.5; fractional inhibitory concentration index ≤0.5) was observed between oridonin and vitexin against vancomycin-resistant Enterococcus. The oridonin-vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive Rabdosia irrorata fraction of 40% ethanol rinse macroporous resin (GM-02) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready-to-eat food. Experimental results demonstrate that GM-02 has the potential to serve as a natural, non-toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage. Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of Rabdosia species (locally called Xiang Cha Cai) are well-known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13 Rabdosia species, isolating and characterizing seven bioactive constituents (SZ-05, BY-05, XY-01, XY-04, YH-02, GM-02, and XZ-05) and evaluating their antimicrobial activities. Through a bioactivity-guided principal component analysis (PCA), three bioactive compounds-oridonin, lasiokaurin, and abietic acid-were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128 µg/mL. A synergistic effect (ε̃<-0.5; fractional inhibitory concentration index ≤0.5) was observed between oridonin and vitexin against vancomycin-resistant Enterococcus. The oridonin-vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive Rabdosia irrorata fraction of 40% ethanol rinse macroporous resin (GM-02) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready-to-eat food. Experimental results demonstrate that GM-02 has the potential to serve as a natural, non-toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage. |
| Author | Yang, Shuang Long Gong, Ming Wang, Zhao‐Chan Yang, Wu‐Fen Wang, Xiao‐Yu Xie, Wei‐You Chen, Li‐Li Wang, Zhao‐Jie Liu, Min |
| Author_xml | – sequence: 1 givenname: Wei‐You surname: Xie fullname: Xie, Wei‐You organization: Yunnan University of Chinese Medicine – sequence: 2 givenname: Li‐Li surname: Chen fullname: Chen, Li‐Li organization: Yuxi Normal University – sequence: 3 givenname: Zhao‐Chan surname: Wang fullname: Wang, Zhao‐Chan organization: The People's Hospital of Yan Shan County – sequence: 4 givenname: Wu‐Fen surname: Yang fullname: Yang, Wu‐Fen organization: Yanshan Maternal and Child Health Care Hospital – sequence: 5 givenname: Min surname: Liu fullname: Liu, Min organization: Yunnan Normal University – sequence: 6 givenname: Xiao‐Yu surname: Wang fullname: Wang, Xiao‐Yu organization: Yunnan Normal University – sequence: 7 givenname: Shuang Long surname: Yang fullname: Yang, Shuang Long organization: Yunnan Normal University – sequence: 8 givenname: Ming surname: Gong fullname: Gong, Ming organization: Yunnan Normal University – sequence: 9 givenname: Zhao‐Jie orcidid: 0009-0002-0279-9058 surname: Wang fullname: Wang, Zhao‐Jie email: 240096@ynnu.edu.cn organization: Yunnan Normal University |
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| Keywords | foodborne pathogen spoilage organisms chemical constituents novel preservatives Rabdosia (Xiang Cha Cai) botanical microbicide |
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| Notes | The first three authors contributed equally to this work. Funding supported by the National Natural Science Foundation of China (82304328, 32160076), the Special Basic Cooperative Research Programs of Yunnan Provincial Undergraduate Universities’ Association (grant number: 202101BA070001‐027), the Key Industry Science and Technology Projects for University Services in Yunnan Province (FWCY‐BSPY2024091). ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
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Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial... Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents,... |
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| SubjectTerms | Abietanes - chemistry Abietanes - isolation & purification Abietanes - pharmacology Animals anti-infective agents Anti-Infective Agents - analysis Anti-Infective Agents - chemistry Anti-Infective Agents - isolation & purification Anti-Infective Agents - pharmacology Antimicrobial agents Antioxidants Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - pharmacology Bacteria - drug effects Bacteria - growth & development Bacteria - ultrastructure Bioactive compounds bioactive properties Biocompatibility biofilm Biofilms Biofilms - drug effects Biological activity botanical microbicide Chemical composition chemical constituents Chemical Fractionation Constituents Diterpenes - chemistry Diterpenes - isolation & purification Diterpenes - pharmacology Diterpenes, Kaurane - chemistry Diterpenes, Kaurane - isolation & purification Diterpenes, Kaurane - pharmacology Drug Synergism East Asia Economic impact Enterococcus Ethanol Food Food additives food preservatives Food spoilage Food storage Food Storage - methods Foodborne diseases Foodborne Diseases - prevention & control foodborne pathogen Fractions heat Isodon (Lamiaceae) Isodon - chemistry meat Microbial Sensitivity Tests Microscopy, Electron, Scanning Moisture content novel preservatives Plant Leaves - chemistry Pork Meat - microbiology porous media Preservatives principal component analysis Principal components analysis Public health Rabdosia (Xiang Cha Cai) ready-to-eat foods Seedlings Seedlings - chemistry Shelf life species Spoilage spoilage organisms Surface structure Swine synergism Synergistic effect Vancomycin |
| Title | Chemical Constituents of Rabdosia Species and Their Antimicrobial and Antioxidant Activities in Extending Meat Shelf Life |
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