Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods

Food spoilage causes significant economic losses and endangers human health. Developing novel antimicrobial agents and preservatives is urgently needed for anti-foodborne diseases and improving food storage. Zhen Zhu Cai (<i>Lysimachia</i>) species are well-known edible plants among the East Asian populace that clear heat and anti-aging. Here, 70 fractions of ten <i>Lysimachia</i> species were compared, among which the bioactive fraction (KBZZC-05) was characterized and isolated to evaluate its antimicrobial activity, and compounds <b>21</b> and <b>23</b> were obtained under bioactive guidance. The KBZZC-05, <b>21</b>, and <b>23</b> inhibited both spoilage organisms and foodborne pathogens (MICs = 2-256 μg/mL) better than potassium sorbate (MIC >256 μg/mL). It removed biofilms, causing surface morphology changes in bacteria. Additionally, KBZZC-05 (128 μg/mL) extended food shelf life through its antioxidant (<i>P < 0.01</i> vs <i>CK</i>) and resistance to spoilage microorganisms. This study indicates that bioactive KBZZC-05 is a potentially non-toxic and eco-friendly botanical microbicide and preservative that can be used to treat foodborne diseases and for food storage.