Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives
We analysed the antimicrobial and antioxidant activities of phenolic metabolites secreted from a naringenin-producing Saccharomyces cerevisiae strain (a GRAS organism), against the pure flavonoid naringenin and its prenylated derivatives, to assess their potential as natural food preservatives. Agar...
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2020
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| Online Access: | https://hdl.handle.net/10356/140861 |
| _version_ | 1826110889900638208 |
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| author | Ng, Kuan Rei Lyu, Xiaomei Mark, Rita Chen, Wei Ning |
| author2 | School of Chemical and Biomedical Engineering |
| author_facet | School of Chemical and Biomedical Engineering Ng, Kuan Rei Lyu, Xiaomei Mark, Rita Chen, Wei Ning |
| author_sort | Ng, Kuan Rei |
| collection | NTU |
| description | We analysed the antimicrobial and antioxidant activities of phenolic metabolites secreted from a naringenin-producing Saccharomyces cerevisiae strain (a GRAS organism), against the pure flavonoid naringenin and its prenylated derivatives, to assess their potential as natural food preservatives. Agar disc diffusion assay was used to analyse the antimicrobial activity against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 29213, while DMPD chemiluminescence assay was used to analyse antioxidant activity, based on DMPD+-scavenging activity. Our results showed that the engineered yeast metabolites exhibited both strong antimicrobial and DMPD+-scavenging activity, particularly the metabolite phenylacetaldehyde. Pure naringenin had poor antimicrobial and DMPD+-scavenging effects. Prenylated varieties, 6-prenylnaringenin and 8-prenylnaringenin, inhibited only S. aureus, while only 8-prenylnaringenin exhibited moderate DMPD+-scavenging activity. Our results suggested that phenolic metabolites secreted from naringenin-producing yeast would be a sustainable source of natural food preservatives. |
| first_indexed | 2024-10-01T02:41:35Z |
| format | Journal Article |
| id | ntu-10356/140861 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T02:41:35Z |
| publishDate | 2020 |
| record_format | dspace |
| spelling | ntu-10356/1408612020-06-02T08:35:42Z Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives Ng, Kuan Rei Lyu, Xiaomei Mark, Rita Chen, Wei Ning School of Chemical and Biomedical Engineering Engineering::Chemical engineering Flavonoids Food Preservatives We analysed the antimicrobial and antioxidant activities of phenolic metabolites secreted from a naringenin-producing Saccharomyces cerevisiae strain (a GRAS organism), against the pure flavonoid naringenin and its prenylated derivatives, to assess their potential as natural food preservatives. Agar disc diffusion assay was used to analyse the antimicrobial activity against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 29213, while DMPD chemiluminescence assay was used to analyse antioxidant activity, based on DMPD+-scavenging activity. Our results showed that the engineered yeast metabolites exhibited both strong antimicrobial and DMPD+-scavenging activity, particularly the metabolite phenylacetaldehyde. Pure naringenin had poor antimicrobial and DMPD+-scavenging effects. Prenylated varieties, 6-prenylnaringenin and 8-prenylnaringenin, inhibited only S. aureus, while only 8-prenylnaringenin exhibited moderate DMPD+-scavenging activity. Our results suggested that phenolic metabolites secreted from naringenin-producing yeast would be a sustainable source of natural food preservatives. 2020-06-02T08:35:42Z 2020-06-02T08:35:42Z 2018 Journal Article Ng, K. R., Lyu, X., Mark, R., & Chen, W. N. (2019). Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives. Food Chemistry, 270, 123-129. doi:10.1016/j.foodchem.2018.07.077 0308-8146 https://hdl.handle.net/10356/140861 10.1016/j.foodchem.2018.07.077 30174025 2-s2.0-85049858114 270 123 129 en Food Chemistry © 2018 Elsevier Ltd. All rights reserved. |
| spellingShingle | Engineering::Chemical engineering Flavonoids Food Preservatives Ng, Kuan Rei Lyu, Xiaomei Mark, Rita Chen, Wei Ning Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives |
| title | Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives |
| title_full | Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives |
| title_fullStr | Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives |
| title_full_unstemmed | Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives |
| title_short | Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast : potential as natural food preservatives |
| title_sort | antimicrobial and antioxidant activities of phenolic metabolites from flavonoid producing yeast potential as natural food preservatives |
| topic | Engineering::Chemical engineering Flavonoids Food Preservatives |
| url | https://hdl.handle.net/10356/140861 |
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