期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 11, 页码 3053-3058出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf5063588
关键词
antimicrobial peptides; salicylic acid; didecyldimethylammonium salts; bacteriocins; Raphanus sativus; Leuconostoc/radish root ferment filtrate
资金
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Griffith Laboratories Limited
- Alberta Innovates Health Solutions
- Canada Research Chair in Bioorganic and Medicinal Chemistry
- Alberta Innovates [201200998] Funding Source: researchfish
Daikon radish (Raphanus sativus) fermented with lactic acid bacteria, especially Leuconostoc or Lactobacillus spp, can be used to make kimchi, a traditional Korean fermented vegetable. Commercial Leuconostoc/radish root ferment filtrates are claimed to have broad spectrum antimicrobial activity. Leuconostoc kimchii fermentation products are patented as preservatives for cosmetics, and certain strains of this organism are reported to produce antimicrobial peptides (bacteriocins). We examined the antimicrobial agents in commercial Leuconostoc/radish root ferment filtrates. Both activity-guided fractionation with Amberlite XAD-16 and direct extraction with ethyl acetate gave salicylic acid as the primary agent with activity against Gram-negative bacteria. Further analysis of the ethyl acetate extract revealed that a didecyldimethylammonium salt was responsible for the Gram-positive activity. The structures of these compounds were confirmed by a combination of H-1- and C-13 NMR, high-performance liquid chromatography, high-resolution mass spectrometry, and tandem mass spectrometry analyses. Radiocarbon dating indicates that neither compound is a fermentation product. No antimicrobial peptides were detected.
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