Multifunctional properties of Thai vegetable extracts: Inhibition of foodborne pathogens, anti-inflammatory activity, and anti-apoptotic effects

Foodborne pathogens represent a significant global health challenge. Vegetables, rich in phytochemicals, offer the potential to inhibit these pathogens. This study investigated the therapeutic potential of ethanolic extracts from eight local Thai vegetables against common foodborne bacteria and inflammation. Antibacterial properties were evaluated using disk-diffusion and minimum bactericidal concentration (MBC) assays against Staphylococcus aureus, Escherichia coli, Salmonella spp. , Vibrio cholerae , and Shigella flexneri . Anti-inflammation and anti-apoptosis effects were also evaluated. All extracts demonstrated antibacterial activity, with Schinus terebinthifolius Raddi (MT) and Caesalpinia mimosoides Lamk (KY) showing particularly potent effects. The scanning electron microscope revealed that MT and KY extracts disrupted bacterial cell walls. Additionally, MT, KY, Zanthoxylum limonella Alston (MK), and Acmella oleracea (L.) R.K. Jansen (KV) significantly reduced nitric oxide production in lipopolysaccharide (LPS)-treated RAW 264.7 cells. Real-time polymerase chain reaction (PCR) analysis indicated that these extracts significantly downregulated the expression of iNOS, TNF-α, IL-1β, IL-6, caspase-3, and p53 mRNA. Our findings suggest that these vegetable extracts have potential for further development as therapeutic agents against foodborne pathogens and related inflammation. • Eight Thai vegetable extracts showed activity against Staphylococcus aureus. • Caesalpinia mimosoides inhibited both Gram-positive and Gram-negative bacteria. • S. terebinthifolius and C. mimosoides caused bacterial membrane deformation (SEM). • Extracts reduced nitric oxide and inflammation in LPS-stimulated macrophages. • S. terebinthifolius and C. mimosoides suppressed apoptosis and proinflammatory genes.