섬기린초(Sedum takesimense)의 기능성 물질 규명과 특성 분석 및 바이오 소재로의 활용

Abstract

The purpose of this study was to isolate and identify useful compounds from Sedum takesimense, as well as to evaluate the possibility of employing the compounds as biomaterials. Three of single-compound identified and purified from S. takesimense in this research. The isolated three compounds were named 4,6-di-O-galloylarbutin (OGA), 2,4,6-tri-O-galloyl-glucose (OGG), and 1,2,4,6-tetra-O-galloyl-glucose (TOGG). Three compounds were examined for their anti-bacterial, anti-MRSA, anti-inflammatory, and anti-acne properties for bio-material use in this study. Furthermore, during 30 storage days, a comparison examination was performed with S. takesimense extracts and existing preservatives. We selected three types of foods for our evaluation: soy sauce, corn silk tea, and salad dressing. As a result, these three compounds have demonstrated anti-bacterial activity, with TOGG demonstrating particularly potent anti-bacterial activity. TOGG also shows anti-bacterial efficacy against multidrug-resistant pathogenic bacteria, such as MRSA and clinical isolates. With an FIC value of 0.281, the combination of TOGG and β-lactam antibiotic (e.g., oxacillin) indicated synergistic efficacy against MRSA. This finding suggested a novel strategy for fighting pathogenesis induced by multidrug-resistant bacteria utilizing plant materials. Furthermore, combining the active compound isolated from the plant with antibiotics has proven to be a viable way of eliminating pathogens synergistically. The ethanolic extract and isolated three components (OGA, OGG, and TOGG) significantly suppressed the production of NO and pro-inflammatory cytokines (TNF-, IL-1, and IL-8) in the anti-inflammation test. Furthermore, OGG and TOGG had MIC values for Cutibacterium acnes of 12.5 μg/mL and 3.2 μg/mL, respectively. These findings showed that S. takesimense extract and its isolated components had anti-inflammatory properties against LPS-induced inflammation, as well as anti-bacterial activity against C. acnes. To assess the potential of S. takesimense extracts as food preservatives, three different foods chosen: soy sauce, corn-silk tea, and salad dressing. For this evaluation, it chose various food-borne pathogens (bacteria) isolated from each food sample. Four commercially available food preservatives employed, and each was applied to a food sample appropriate for the intended usage. Consequently, a higher concentration of S. takesimense extract utilized than conventional food preservatives. However, this extract suppressed microbial growth in soy sauce, corn-silk tea, and salad dressing to increase shelf life. Furthermore, it observed that the sensory assessment of each food item containing the extract did not affect overall palatability, and it demonstrated excellent sensory evaluation findings when compared to other commercial food preservatives. The three of single-compound isolated and purified from S. takesimense extract examined for their potential application as biomaterials in this study. TOGG is one of them and it has excellent anti-bacterial activity, and a synergistic impact with the β-lactam antibiotics used to combat MRSA. It demonstrated the possibilities of an alternative to antibiotics. Furthermore, three of single-compound exhibit good anti-inflammatory and anti-acne properties; hence, it can be use for functional cosmetic products. Finally, when S. takesimense extracts compared to commercially available food preservatives, the effects fully demonstrated without compromising sensual elements, revealing its potential as an excellent bio-industrial material.