Antimicrobial Mechanisms of the n-Butanol Phase from Tea Mistletoe Viscum articulatum Burm.F. Ethanol Extracts Against Staphylococcus aureus
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Abstract:
The antibacterial activity of each phase from tea mistletoe Viscum articulatum Burm.F. ethanol extracts and the antibacterial mechanism of the n-butanol phase from V. articulatum Burm.F. ethanol extracts (NVBEs) against Staphylococcus aureus were studied. The antibacterial activities of each phase from V. articulatum Burm.F. ethanol extracts against food spoilage and pathogenic bacteria, including Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes, were determined by measuring the diameter of inhibition zone (DIZ) using the disc diffusion method, the minimum inhibitory concentration (MIC), and the minimum bactericidal concentration (MBC), as measured using a doubling dilution series. Furthermore, the antibacterial mechanism of NVBEs was explored using light microscopy, scanning electron microscopy, cell membrane permeability and integrity analysis, and enzyme activity assays. The results showed that each phase from V. articulatum Burm.F. ethanol extracts had significant antagonistic activity against four food-spoilage and pathogenic bacteria. Moreover, NVBEs showed relatively strong antibacterial activity, and the strongest antibacterial effect was observed for Staphylococcus aureus. The DIZ, MIC, and MBC values were 9.84 ± 0.57 mm, 3.52 mg/mL, and 7.04 mg/mL, respectively. The results showed that the NVBEs increased the permeability of the bacterial cell wall and membrane, destroyed the bacterial cell structure, and caused leakage of cellular contents, such as nucleic acids and proteins. The genetic material was altered, the cell morphology appeared to be abnormal, and the enzyme metabolic activity was affected, thus inhibiting bacterial growth.
