AUTHOR=Chen Cun , Cai Jing , Ren Ying-hong , Xu Yue , Liu Hong-ling , Zhao Yu-yang , Chen Xing-fu , Liu Zhi-bin 

TITLE=Antimicrobial activity, chemical composition and mechanism of action of Chinese chive (Allium tuberosum Rottler) extracts

JOURNAL=Frontiers in Microbiology

VOLUME=13

YEAR=2022

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.1028627

DOI=10.3389/fmicb.2022.1028627

ISSN=1664-302X

ABSTRACT=<p>Chinese chive (<italic>Allium tuberosum</italic> Rottler) is a popular food from <italic>Allium</italic> species in East and Southeast Asia. Most <italic>Allium</italic> species possess characteristic aromas and have antimicrobial activity. In this study, the antimicrobial activities of root, leaf, and scape extracts of Chinese chive at different pH levels (3.0, 5.0, 7.0, 9.0, and 10.7) were compared. The most pronounced activity was produced by the scape extract, and the greatest activity was obtained at pH 5.0. HPLC and GC–MS analysis showed that the major active ingredient was 2-amino-5-methylbenzoic acid. The mechanism of action of Chinese chive scape extracts may involve the depression or disruption of cell membrane integrity, according to our results of the leakage of electrolytes and protein, as well as scanning electron microscopy and transmission electron microscopy observations.</p>