Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat

Abstract

In the future, plant based phytochemicals will be considered as efficient replacement sources of chemical preservatives, to act as potential bio-preservatives. We investigated the antibacterial and antioxidant activity of red cabbage (RC) extracts using different solvents. Among all extracts, chloroform extract exhibited strong antimicrobial and antioxidant activities. Hence, the phytochemical constitutions of the RC chloroform extract was examined by GC-MS analysis, and further, based on molecular docking analysis, revealed 2-Methoxy-4-vinylphenol and benzofuran as two major compounds found to be possessing higher degrees of interaction with DNA gyrase (4PLB; -8.63 Kcal.mol^-1) and lipoprotein (LpxC-8.229 Kcal.mol^-1), respectively, of the bacterial cell wall, which leads to higher antimicrobial efficacy. Further, it was confirmed with that the in vivo Caenorhabditis elegans model (but no cytotoxic effect) was exhibited in the MCF-7 cell line. Thus, we investigated the influence of this extract on the shelf life of meat under refrigeration storage. The physicochemical properties were observed periodically, and microbial analysis was conducted. The shelf life of the beef was enhanced (up to eight days) in terms of microbial and physiochemical properties, at 4 ± 2 °C when compared to control. We concluded that chloroform extract of RC has potential as a natural preservative in the meat processing industry.

Keywords: Antimicrobial; C. elegans; Cytotoxicity; Phytochemicals; beef preservation; red cabbage (RC).

Figure 1

Antioxidant activity of different extracts of RC. CE: Chloroform extract, TE: Toluene extract, DE: Dichloromethane extract, and ETE: Ethyl ether extract. Letters a–d indicates the significance difference among different extracts of RC.

Figure 2

Docking analysis; (a,b). Three-dimensional (3D) and two-dimensional (2D) structures of the interactions between 2-Methoxy-4-vinylphenol and LpxC, respectively, and (c,d). The 3D and 2D structures of the interactions between benzofuran and 4PLB, respectively.

Figure 3

(A) Chemotaxis assay of RC extract compared between E. coli 0157 and E. coli OP50 (basic food for worms), (B) chemotaxis assay compared between OP50 and commercially available identified compounds; 2-methoxy-4-vinyphenol and benzofuran combined with OP50, respectively. (C) The model chart of chemotaxis assay. (D) Chemotaxis assay plate indicates the from the center of the plate worm move towards the test sample equally when compared with control (OP50). (E) Colonization assay indicates the durability of the work when fed [Pathogen—E. coli O157, and Plant extract (RCC extract)]. (F) Colonization assay indicates the durability of the work when fed [Post treatment of 2-methoxy-4-vinyphenol against pathogen—E. coli O157 + benzofuran against pathogen—E. coli O157 + 2,3 and E. coli 0157 (pathogen)]. (G) Stereomicroscopic image on the Morphology of C. elegans after the colonization assay. (H) The stereomicroscopic image indicates the green spots (Syto-9) healthy live cells of the C. elegans after the colonization assay.

Figure 4

Effect of white cabbage extract A and B on (a) total viable count, (b) yeast and molds, and (c) psychrotrophic bacteria in beef meat during storage at 4 °C. Values representing mean ± SD of three replicates; different letters indicate significant difference (p < 0.05) for each time; same letters indicate no significant difference (p > 0.05) for each time.

Figure 4

Effect of white cabbage extract A and B on (a) total viable count, (b) yeast and molds, and (c) psychrotrophic bacteria in beef meat during storage at 4 °C. Values representing mean ± SD of three replicates; different letters indicate significant difference (p < 0.05) for each time; same letters indicate no significant difference (p > 0.05) for each time.