Authentication, phytochemical characterization and anti-bacterial activity of two Artemisia species
Journal
Food Chemistry
Journal Volume
333
Journal Issue
127458
Date Issued
2020-12
Author(s)
Meng-TingYang
Tien-Fen Kuo
Kuo-Fang Chung
Yu-Chuan Liang
Ghu-Wen Yang
Chih-Yu Lin
Ching-Shan Feng
Zeng-Weng Chen
Tsung-Han Lee
Wen-Chin Yang
Abstract
Artemisia species are aromatic herbs used as food and/or ethnomedicine worldwide; however, the use of these plants is often impeded by misidentification. Here, molecular and chemotaxonomic approaches were combined to assist in the morphology-based authentication of Artemisia species, and Artemisia indica and Artemisia argyi were identified. The plant extracts and compounds obtained from these species, 1,8-cineole, carveol, alpha-elemene, alpha-farnesene, methyl linolenate, diisooctyl phthalate inhibited the growth of food-borne harmful bacteria. Mechanistic studies showed that the extract and active compounds of A. indica killed Gram-negative and -po-sitive bacteria via destruction of the bacterial membrane. Finally, in vivo data demonstrated that A. indica protected against bacterial infection in mice as evidenced by survival rate, bacterial load in organs, gut pa-thology, diarrhea, body weight, food consumption, stool weight, and pathology score. A. indica and its active compounds have potential for use as food supplements for food-borne bacterial diseases and thus improve human health.
Subjects
Artemisia
Plant authentication
Food-borne bacteria
Diarrhea
Publisher
Elsevier
Type
journal article