(−)-Tetrahydroberberrubine∙acetate accelerates antioxidant potential and inhibits food associated Bacillus cereus in rice

Vivek K. Bajpai, In Wha Park, Imran Khan, Fanar Hamad Alshammari, Pradeep Kumar, Lei Chen, Min Kyun Na, Yun Suk Huh, Young Kyu Han, Shruti Shukla

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

A protoberberine alkaloid, (−)-tetrahydroberberrubine∙acetate (THBA) was assessed for its antioxidant potential and ability to inhibit the growth of a food hazard bacterium Bacillus cereus in vitro and in situ. THBA displayed significant and dose-dependent cellular antioxidant potential against hydrogen peroxide-induced oxidative stress in NIH 3T3 fibroblast cells and decreased the ROS levels as well as increased the expression levels of SOD1 and SOD2 enzymes. The inhibitory spectrum of THBA confirmed its mechanistic role in the disruption of the membrane integrity of B. cereus as evidenced by the results of time-inactivation, cell membrane integrity, NPN membrane uptake, membrane potential, and electron microscopy analyses. Moreover, THBA inhibited biofilm formation by B. cereus and disrupted pre-established biofilms on a glass surface. Furthermore, THBA was also able to inhibit B. cereus in raw rice with a significant amount of reduction in CFU counts, suggesting its potential role as a natural antioxidant and antimicrobial agent.

Original languageEnglish
Article number127902
JournalFood Chemistry
Volume339
DOIs
StatePublished - 1 Mar 2021

Keywords

  • (­−)-Tetrahydroberberrubine∙acetate
  • Antioxidant, Bacillus cereus
  • Biofilm inhibition
  • Food rice model
  • Scanning electron microscopy (SEM)
  • Transmission electron microscopy (TEM)

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