Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

Li, X; Xu, Li; Cui, Yuqian; Pang, Maolin; Wang, F; Qi, Jian Hua

doi:10.1088/1757-899x/292/1/012012

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…The antibacterial activity of CS, CS-GA and GA-g-CS against Staphylococcus aureus (CMCC 26003), Escherichia coli (ATCC 25922), Pseudomonas (isolated from pork by the Enzyme engineering laboratory of Nanjing Agricultural University), Acinetobacter (isolated from pork by the enzyme Engineering laboratory of Nanjing Agricultural University), Brochothrix thermosphacta (isolated from pork by the Enzyme engineering laboratory of Nanjing Agricultural University), Staphylococcus aureus (CMCC 26003), Salmonella acillus subtilis (CICC 21483), and Listeria monocytogenes (CICC 21662) were determined using the Oxford Cup method with some modifications ( Li et al, 2018 ). CS, GA-CS and GA-g-CS (0.1 g) was dissolved in 0.1 M hydrochloric acid solution (100 ml), respectively.…”

Section: Methodsmentioning

confidence: 99%

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

et al. 2018

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To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV–Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled meat were then investigated. For this purpose, the quality indexes of the chilled meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of meat. The shelf life of chilled meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the preservation of chilled meat.Highlights: The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan.Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid.Storage properties of chilled meat were improved by coating with gallic acid grafted chitosan.

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Section: Methodsmentioning

confidence: 99%

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

et al. 2018

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“…(3) Improve immunity. Siraitia grosvenorii has antibacterial and anti-inflammatory effects (Li et al, 2018), which can enhance the cellular and humoral immune functions of the body and coordinate the immune system.…”

Section: Comparison Of Motion Statementioning

confidence: 99%

Study on the role of nutrients in food to improve the motion state of athletes

Zhou

2022

Ital. J. Food Sci.

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This study aims to analyze the role of nutrients in food in improving athletic performance and to understand the feasibility of food supplementation in sports training. Twenty athletes were randomly divided into two groups, A and B. The athletes in the two groups had the same diet and the same training content and differed only in the supplemented food. Group A was supplemented with Siraitia grosvenorii water, and Group B was supplemented with pure water. After 3 months of training, the body composition, exercise status, and blood indexes of the athletes in the two groups were compared. Compared with the athletes in group A before the experiment as well as in group B after the experiment, the athletes in group A showed a significant increase in fat-free weight, improved athletic performance, increased levels of hemoglobin (Hb) and red blood cell (RBC), and decreased levels of blood lactic acid (BLA) and blood urea nitrogen (BUN) (P < 0.05). Nutrients in food can effectively improve the body composition and exercise status of athletes and inhibit the decrease of Hb and RBC as well as the increase of BLA and BUN, which have good usability in sports training.

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Current Insight on Siraitia grosvenorii Flavonoids Extraction Process and its Bioactivity Characteristic: A Review

ZhaoJing,

Law,

Najm

et al. 2024

JST

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The Siraitia grosvenorii is a Chinese herb with various bioactive properties that has been widely used as a culinary ingredient and in traditional medicine. Flavonoids are among the important bioactive compounds in S. grosvenorii, which contribute significantly to the biological activity of S. grosvenorii. S. grosvenorii-flavonoids have been reported to possess various biological and pharmacological activities, including antioxidant, antibacterial, anti-inflammatory, hypolipidemic, and anti-diabetic, which are important for human health. Based on previous reports, the structure, extraction technology, biological activity and further development regarding S. grosvenorii-flavonoids are reviewed in this paper, providing appropriate insights and references for future development of S. grosvenorii-flavonoids.

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Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

Cited by 4 publications

References 5 publications

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation

Study on the role of nutrients in food to improve the motion state of athletes

Current Insight on Siraitia grosvenorii Flavonoids Extraction Process and its Bioactivity Characteristic: A Review

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