TY - JOUR
T1 - Discovery of 1’-acetoxychavicol acetate (ACA) as a promising antibacterial compound from galangal (Alpinia galanga (Linn.) Willd)
AU - Zhang, Dan
AU - Zou, Liang
AU - Wu, Ding Tao
AU - Zhuang, Qi Guo
AU - Li, Hua Bin
AU - Mavumengwana, Vuyo
AU - Corke, Harold
AU - Gan, Ren You
N1 - Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2021/11/1
Y1 - 2021/11/1
N2 - Galangal (Alpinia galanga (Linn.) Willd) is a perennial aromatic rhizomatous plant with great industrial importance. In this study, four major antibacterial compounds were isolated from galangal and further identified as hydroxycinnamaldehyde, cinnamaldehyde, coumaryl alcohol, and 1′-acetoxychavicol acetate (ACA). Among them, ACA was a less investigated antibacterial compound in galangal, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) 0.313 and 0.625 mg/mL, respectively, against multidrug-resistant Staphylococcus aureus SJTUF 20758. The mechanism study found that ACA significantly influenced the bacterial morphology and damaged the bacterial cell membrane integrity. Furthermore, quantitative proteomic analysis indicated that ACA at sub-MIC, on one hand, inhibited the expression of proteins associated with cell wall and membrane synthesis, osmotic regulation, and bacterial adhesion and invasion. On the other hand, it increased the expression of proteins pertinent to oxidative stress response, respiratory chain, and ATP synthesis. Therefore, ACA might initially target cell membrane by changing the expression of key membrane proteins involved in maintaining normal cell membrane functions, leading to the damage of cell membrane integrity, and also might trigger the survival response of bacteria. In general, to the best of our knowledge, it is for the first time to clarify the antibacterial mechanism of ACA. In addition, galangal is a promising spice rich in antibacterial compounds, especially ACA, which may be used as natural preservatives in the food industry.
AB - Galangal (Alpinia galanga (Linn.) Willd) is a perennial aromatic rhizomatous plant with great industrial importance. In this study, four major antibacterial compounds were isolated from galangal and further identified as hydroxycinnamaldehyde, cinnamaldehyde, coumaryl alcohol, and 1′-acetoxychavicol acetate (ACA). Among them, ACA was a less investigated antibacterial compound in galangal, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) 0.313 and 0.625 mg/mL, respectively, against multidrug-resistant Staphylococcus aureus SJTUF 20758. The mechanism study found that ACA significantly influenced the bacterial morphology and damaged the bacterial cell membrane integrity. Furthermore, quantitative proteomic analysis indicated that ACA at sub-MIC, on one hand, inhibited the expression of proteins associated with cell wall and membrane synthesis, osmotic regulation, and bacterial adhesion and invasion. On the other hand, it increased the expression of proteins pertinent to oxidative stress response, respiratory chain, and ATP synthesis. Therefore, ACA might initially target cell membrane by changing the expression of key membrane proteins involved in maintaining normal cell membrane functions, leading to the damage of cell membrane integrity, and also might trigger the survival response of bacteria. In general, to the best of our knowledge, it is for the first time to clarify the antibacterial mechanism of ACA. In addition, galangal is a promising spice rich in antibacterial compounds, especially ACA, which may be used as natural preservatives in the food industry.
KW - 1’-acetoxychavicol acetate
KW - Alpinia galanga
KW - Antibacterial mechanism
KW - Proteomics analysis
KW - Staphylococcal aureus
UR - http://www.scopus.com/inward/record.url?scp=85111718045&partnerID=8YFLogxK
U2 - 10.1016/j.indcrop.2021.113883
DO - 10.1016/j.indcrop.2021.113883
M3 - 文章
AN - SCOPUS:85111718045
SN - 0926-6690
VL - 171
JO - Industrial Crops and Products
JF - Industrial Crops and Products
M1 - 113883
ER -