Chemical composition, antioxidant potential, and antibacterial mechanism of Bischofia javanica ethanol extract against Staphylococcus aureus

Authors: TAN, LIN - Chinese Academy Of Tropical Agricultural Sciences; LIU, XINGDI - Chinese Academy Of Tropical Agricultural Sciences; CHEN, QINGMIAN - Chinese Academy Of Tropical Agricultural Sciences; EISSA, MAMDOUH - Chinese Academy Of Tropical Agricultural Sciences; Pan, Zhiqiang; AZEEM, FARRUKH - Government College University

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/20/2025
Publication Date: 3/25/2025
Citation: Tan, L., Liu, X., Chen, Q., Eissa, M.A., Pan, Z., Azeem, F. 2025. Chemical composition, antioxidant potential, and antibacterial mechanism of Bischofia javanica ethanol extract against Staphylococcus aureus. LWT - Food Science and Technology. 222(15):1-10. https://doi.org/10.1016/j.lwt.2025.117682.
DOI: https://doi.org/10.1016/j.lwt.2025.117682

Interpretive Summary: Foodborne diseases are a significant global health concern, and Staphylococcus aureus is one of the main pathogens responsible for these illnesses. This study aims to investigate the chemical composition and antioxidant properties of the ethanol extract of Bischofia javanica Blume (BJBE), an edible plant known for its nutraceutical and therapeutic benefits, and explore its antibacterial activity and mechanisms against S. aureus. Ultra-performance liquid chromatography-electrospray ionization-mass spectrometry (UPLC-ESI-MS) was used to analyze the chemical profile of the extract. Ten components were identified, with ß-sitosterol, kaempferol, and gallic acid being the major compounds. The BJBE exhibited strong antioxidant effects and was found to effectively inhibit the growth of S. aureus bacteria at a concentration of 2.60 mg/mL by disrupting the integrity and permeability of the bacterial cell membrane and preventing the formation of protective biofilms. These findings suggest that BJBE has the potential to serve as a natural food preservative or bactericide, helping to address food safety concerns associated with S. aureus in food businesses and processing environments.

Technical Abstract: This study aims to investigate the chemical composition and antioxidant properties of the ethanol extract of Bischofia javanica Blume (BJBE), as well as its antibacterial activity and mechanism against Staphylococcus aureus. UPLC-ESI-MS was employed to determine BJBE chemical profile. Ten components were identified, with ß- Sitosterol, Kaempferol and gallic acid as the major compounds. BJBE exhibited strong antioxidant activity in both the ABTS and DPPH free radical scavenging assays. The minimum inhibitory concentration (MIC) of BJBE against S. aureus was found to be 2.60 mg/mL, effectively inhibiting the growth of the bacteria in a concentration-dependent manner. The study revealed a remarkable increase in extracellular alkaline phosphatase (AKP) activity and extracellular protein content, and significant decrease in cytoplasmic ATP concentration in the presence of BJBE. This indicates a disruption of cell membrane integrity and permeability. Confocal laser scanning microscopy (CLSM) results support this conclusion showing that BJBE caused severe damage to the cell membrane. Additionally, field emission gun scanning electron microscope (FEGSEM) images revealed morphological changes in S. aureus, such as cell shrinkage, surface depression and rupture. Furthermore, exposure of S. aureus to BJBE resulted in a higher degree of depolarization of S. aureus, and prevented the biofilm formation. Therefore, our findings suggest that BJBE has the potential to be used as a natural food preservative or bactericide to address food safety concerns related to S. aureus strains in food businesses and processing settings.