title: Antibacterial, Antibiofilm Effect of Burdock (Arctium lappa L.) Leaf Fraction and Its Efficiency in Meat Preservation.
abstract: First, the antibacterial, antibiofilm effect and chemical composition of burdock (Arctium lappa L.) leaf fractions were studied. Then, the efficiency of burdock leaf fractions in pork preservation was evaluated. The results showed that burdock leaf fraction significantly inhibited the growth and biofilm development of Escherichia coli and Salmonella Typhimurium. MICs of burdock leaf fractions on E. coli and Salmonella Typhimurium were both 2 mg/ml. At a concentration of 2.0 mg/ml, the inhibition rates of the fraction on growth and development of E. coli and Salmonella Typhimurium biofilms were 78.7 and 69.9%, respectively. During storage, the log CFU per gram of meat samples treated with burdock leaf fractions decreased 2.15, compared with the samples without treatment. The shelf life of pork treated with burdock leaf fractions was extended 6 days compared with the pork without treatment, and the sensory property was obviously improved. Compared with the control group, burdock leaf fraction treatment significantly decreased the total volatile basic nitrogen value and pH of the meat samples. Chemical composition analysis showed that the burdock leaf fraction consisted of chlorogenic acid, caffeic acid, p-coumaric acid, rutin, cynarin, crocin, luteolin, arctiin, and quercetin. As a vegetable with an abundant source, burdock leaf is safe, affordable, and efficient in meat preservation, indicating that burdock leaf fraction is a promising natural preservative for pork.
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, People's Republic of China; Department of Food Science and Technology, University of California, Davis, California 95616, USA. louzaixiang@126.com.
authors: Zaixiang
authors: Z
authors: Lou
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors: Cheng
authors: C
authors: Li
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, People's Republic of China.
authors: Xingran
authors: X
authors: Kou
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, People's Republic of China.
authors: Fuhao
authors: F
authors: Yu
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, People's Republic of China.
authors: Hongxin
authors: H
authors: Wang
authors: Department of Food Science and Technology, University of California, Davis, California 95616, USA. louzaixiang@126.com.
authors: Gary M
authors: GM
authors: Smith
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
authors: Song
authors: S
authors: Zhu
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents; D031170:Arctium; D004926:Escherichia coli / Q000187:drug effects; D006801:Humans; D008460:Meat; D010936:Plant Extracts / Q000494:pharmacology; D000069466:Red Meat; D013552:Swine
chemical_list: D000900:Anti-Bacterial Agents; D010936:Plant Extracts