New application of phellinus igniarius ketone

Abstract

The invention relates to a novel application of phellinus linteus ketone. According to the application disclosed by the invention, the phellinus linteus can inhibit the utilization of staphylococcus aureus on long-chain saturated exogenous fatty acid, so that excellent antibacterial and preservative effects on fatty acid-rich foods such as fresh meat, dairy products, margarine and salad dressing are realized, and the problem that a conventional FASII bacteriostatic agent EGCG has a poor antibacterial effect on the foods is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of antibacterial and anticorrosion, and specifically relates to a new application of mulberry flavone in the field of antibacterial and anticorrosion. Background Art

[0002] There are many pathogenic bacteria in nature, which can be transmitted through air, water, food and soil, and have serious impacts on species such as humans, animals and insects. Among them, Staphylococcus aureus, as a common pathogen, can cause symptoms such as food poisoning, skin infection and even death in humans. In veterinary clinics, Staphylococcus aureus is one of the main factors causing diseases such as bovine mastitis and rabbit-borne respiratory diseases. Therefore, Staphylococcus aureus has received special attention.

[0003] In recent years, domestic and foreign scholars have carried out antibacterial substance screening for key targets of bacterial cell biosynthesis. Phospholipids are important raw materials for bacterial cell membrane synthesis and play a key role in maintaining the integrity of cell structure, while phosphatidic acid is an essential intermediate for the synthesis of phospholipids. Studies have found that pathogenic bacteria usually synthesize long-chain fatty acids from short-chain fatty acids, and further synthesize cell membrane phosphatidic acid (i.e., FASII pathway, such as Figure 1 As shown in Figure 2, phosphatidic acid is further used as a precursor to synthesize phosphatidylethanolamine, phosphatidylglycerol, cardiolipin and other phospholipid substances to form cell membrane phospholipids. That is, bacteria can synthesize phosphatidic acid with fatty acids through the FASII pathway, and further synthesize cell membrane phospholipids to complete their own reproduction. Therefore, at present, scholars at home and abroad have taken the FASII pathway as the focus of developing antibacterial substances. For example, the conventional antibacterial agent epigallocatechin gallate (EGCG) achieves its antibacterial effect by inhibiting the FASII pathway.

[0004] However, studies have found that conventional FASII pathway antibacterial agents such as catechins (EGCG) have poor antibacterial effects on foods rich in fatty acids, such as fresh meat, dairy products, margarine, and salad dressing. However, the detection rate of pathogenic bacteria in these fatty acid-rich foods is very high. For example, the detection rate of Staphylococcus aureus in fresh meat in the market is 10.81% (Tian Lu, Zhang Ning, Duan Baoning, Yang Yuzeng, Zhao Zhiqiang, Yang Wei, Wang Huajian, Li Jiefeng. Analysis of microbial contamination of fresh livestock and poultry meat in my country's market: Based on the China National Knowledge Infrastructure database [J]. Shandong Animal Husbandry and Veterinary Medicine, 2022, 43(1): 36-41, 44.); The detection rate of Staphylococcus aureus in milk samples of mastitis cows is 14.55% (Kan Qiuqi, Liu Kangjun, Sun Yinghui, Li Jianji, Cui Luying, Meng Xia, Zhu Guoqiang, Wang Heng. Isolation, identification and drug resistance analysis of Staphylococcus aureus, the pathogen of bovine mastitis [J]. China Dairy Cow, 2019(6): 33-35), etc.

[0005] Therefore, it is urgent to develop new antibacterial agents to achieve good antibacterial and preservative effects on foods rich in fatty acids such as fresh meat, dairy products, margarine, salad dressing, or other products. Summary of the invention

[0006] Based on this, the object of the present invention is to provide an antibacterial agent having a good antibacterial and preservative effect on foods rich in fatty acids.

[0007] The technical solutions for achieving the above-mentioned purpose include the following.

[0008] Application of mulberry flavone as an antibacterial agent in the preparation of fatty acid-rich products.

[0009] In some embodiments, the fatty acid is a long-chain fatty acid.

[0010] In some embodiments, the long-chain fatty acid is a long-chain saturated fatty acid.

[0011] In some embodiments, the long-chain saturated fatty acids include palmitic acid, stearic acid, myristic acid, etc.

[0012] In some embodiments, the product is a food.

[0013] In some embodiments, the food includes margarine, dairy products, salad dressing, fresh meat, etc.

[0014] In the application of the present invention, the Morinflavonoids can inhibit the growth of bacteria in the fatty acid-rich product, for example, the bacteria may be Staphylococcus aureus.

[0015] The invention also provides a fatty acid-rich food, which contains mulberry flavone as an antibacterial agent.

[0016] In some embodiments, the fatty acid is a long-chain fatty acid.

[0017] In some embodiments, the long-chain fatty acid is a long-chain saturated fatty acid.

[0018] In some embodiments, the long-chain saturated fatty acids include palmitic acid, stearic acid, myristic acid, etc.

[0019] In some embodiments, the food is margarine, dairy products, salad dressing, etc.

[0020] In some embodiments, the amount of mulberry flavone added to the food is 0.1 mg / mL-0.4 mg / mL, preferably 0.16 mg / mL-0.3 mg / mL.

[0021] The present invention also provides a method for inhibiting bacterial reproduction in foods rich in fatty acids, comprising the following steps: adding mulberry flavone to the foods.

[0022] In some embodiments, the amount of mulberry flavone added to the food is 0.1 mg / mL-0.4 mg / mL, preferably 0.16 mg / mL-0.3 mg / mL.

[0023] The present invention finds that mulberry flavone can inhibit the utilization of long-chain saturated exogenous fatty acids by Staphylococcus aureus, thereby achieving excellent antibacterial and preservative effects on foods rich in fatty acids such as fresh meat, dairy products, margarine, and salad dressing, solving the problem that conventional FASII antibacterial agents such as catechin compounds (EGCG) have poor antibacterial effects on these foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Schematic diagram of the FASII pathway and the FASII bypass mechanism.

[0025] Figure 2A This is the antibacterial curve of Morinda flavonoids.

[0026] Figure 2B This is the cell structure of Staphylococcus aureus that has not been treated with mulberry flavone.

[0027] Figure 2C The cell structure of Staphylococcus aureus treated with mulberry flavone.

[0028] Figure 3A This is the antibacterial curve of mulberry flavonoids and EGCG under the condition of adding pig liver homogenate.

[0029] Figure 3B This is the antibacterial curve of mulberry flavonoids and EGCG under the condition of adding C18:0.

[0030] Figure 3C This is the antibacterial curve of mulberry flavonoids and EGCG under the condition of adding C16:0.

[0031] Figure 3D This is the antibacterial curve of mulberry flavonoids and EGCG under the condition of adding C18:2.

[0032] Figure 4A is the amount of glycerophospholipid components detected in Staphylococcus aureus.

[0033] Figure 4B The change of phosphatidic acid (PA) content in Staphylococcus aureus after the action of 1.0×MIC mulberry flavone.

[0034] Figure 4C The content changes of various PGs in Staphylococcus aureus after the action of 1.0×MIC mulberry flavone.

[0035] Figure 4D The total phosphatidylglycerol (PG) content changes after treatment with 1.0×MIC Morinol.

[0036] Figure 4E It is the total CL content treated with 1.0×MIC of Morin.

[0037] Figure 4F The changes in cardiolipin (CL) content of Staphylococcus aureus after the action of 1.0×MIC mulberry flavone.

[0038] Figure 5 are the molecular docking results, wherein A is the docking result of mulberrin and FakA; B is the docking result of mulberrin and FakB1; C is the docking result of mulberrin and PlsY. DETAILED DESCRIPTION

[0039] In order to facilitate the understanding of the present invention, the present invention will be described more fully below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0040] The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or conditions recommended by the manufacturers. The various commonly used chemical reagents used in the examples are all commercially available products.

[0041] Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those commonly understood by those skilled in the art to which the present invention belongs. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used in the present invention includes any and all combinations of one or more of the related listed items.

[0042] In addition, as used in the present invention, the term "or" is an inclusive "or" symbol and is equivalent to the term "and / or", unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows for being based on other factors not described, unless the context clearly dictates otherwise. In addition, throughout the specification, the meanings of "a", "an", and "the" include plural referents. The meaning of "in..." includes "in..." and "on...".

[0043] Fresh meat, dairy products, margarine, salad dressing and other foods rich in fatty acids have a high detection rate of pathogenic bacteria such as Staphylococcus aureus, but conventional FASII pathway antibacterial agents such as catechin compounds (EGCG) have very poor antibacterial effects on such foods. There is an urgent need in the art to develop new antibacterial agents to achieve good antibacterial and preservative effects on fresh meat, dairy products, margarine, salad dressing and other foods or other products rich in fatty acids.

[0044] The inventors of the present invention have found that some bacteria, such as Staphylococcus aureus, can bypass the process of synthesizing long-chain fatty acids from short-chain fatty acids (FASII pathway) and directly use exogenous fatty acids from the environment and the host to synthesize cellular phospholipids (i.e., FASII bypass, which is defined as "bypass escape") under the action of fak enzymes (FakA, FakB1, etc.). Figure 1 As shown in Figure 2). Under the effect of bypass escape, these pathogens will not be affected by FASII pathway inhibitors under conditions rich in exogenous fatty acids, and can use exogenous fatty acids from the environment and the host to synthesize cell phospholipids to achieve reproduction. Therefore, conventional FASII inhibitors such as catechins (EGCG) cannot achieve good antibacterial effects on these pathogens under conditions rich in exogenous fatty acids.

[0045] On this basis, the inventors further studied and found that mulberry flavonoids can inhibit the utilization of long-chain saturated exogenous fatty acids by Staphylococcus aureus, that is, in the absence of exogenous fatty acids in the culture medium, the inhibitory concentration of mulberry flavonoids was determined to be 1MIC. By adding long-chain saturated exogenous fatty acids (such as C16:0 or C18:0), it was found that mulberry flavonoids can still well inhibit the growth of Staphylococcus aureus at the original inhibitory concentration of 1MIC, but the conventional FASII antibacterial agent-catechin compounds (EGCG) became ineffective; further studies found that the reason why mulberry flavonoids has the above-mentioned effect is that it has a good inhibitory effect on the enzyme activities of FakA, FakB1 and PlsY, that is, mulberry flavonoids can simultaneously downregulate the expression of key targets and the enzyme activities of key enzymes in the FASII pathway and bypass, thereby inhibiting the bypass escape caused by exogenous fatty acids, and achieving effective inhibition of pathogens with bypass escape mechanisms in an environment rich in exogenous fatty acids. This discovery of the present invention solves the problem of failure in controlling pathogenic bacteria caused by the inability of existing FASII antibacterial agents to inhibit "bypass escape".

[0046] Based on this, in one embodiment of the present invention, the use of mulberry flavone as an antibacterial agent under the condition of rich exogenous fatty acids is provided.

[0047] In another embodiment of the present invention, there is provided a use of mulberry flavone as an antibacterial agent in the preparation of a product rich in fatty acids.

[0048] Wherein, the fatty acid (or exogenous fatty acid) is a long-chain fatty acid, more preferably a long-chain saturated fatty acid, such as palmitic acid, stearic acid, myristic acid, etc.

[0049] The "long-chain fatty acids" mentioned in the present invention refer to fatty acids with a carbon number greater than 12. According to the length of the carbon chain, fatty acids can be divided into short-chain fatty acids (with a carbon number less than 6), medium-chain fatty acids (with a carbon number between 6 and 12) and long-chain fatty acids (with a carbon number greater than 12). "Long-chain saturated fatty acids" refer to saturated fatty acids with a carbon number greater than 12. Long-chain saturated fatty acids mainly include palmitic acid (C16:0), stearic acid (C18:0), myristic acid, etc.

[0050] The structural formula of Mulberrin (CAS No.: 62949-79-5) described in the present invention is as follows:

[0051]

[0052] The product of the present invention can be any product rich in fatty acids, such as food, for example, margarine, dairy products, salad dressing, fresh meat, etc.

[0053] The term "rich" means that the fatty acid content in the product exceeds 3% by weight.

[0054] In the application of the present invention, the mulberry flavone can inhibit the growth of bacteria in the fatty acid-rich product, especially pathogenic bacteria such as Staphylococcus aureus that have a bypass escape mechanism.

[0055] In another embodiment of the present invention, a fatty acid-rich food is provided, wherein the mulberry flavonoids as an antibacterial agent of the present invention are added to conventional ingredients of the food.

[0056] In another embodiment of the present invention, a method for inhibiting bacterial reproduction in foods rich in fatty acids is provided, comprising the following steps: adding mulberry flavone to the foods.

[0057] Wherein, the amount of mulberry flavonoids added to the food is 0.1 mg / mL-0.4 mg / mL, preferably 0.16 mg / mL-0.3 mg / mL.

[0058] Adding mulberry flavonoids to foods such as margarine, dairy products, salad dressings, and fresh meat can effectively inhibit the growth of pathogenic bacteria such as Staphylococcus aureus, giving it a very excellent antibacterial and preservative effect, solving the problem of poor antibacterial effect of conventional FASII antibacterial agents on these foods.

[0059] The present invention is further described in detail below with reference to specific embodiments.

[0060] The Staphylococcus aureus used in the following examples is ATCC 6538, purchased from the Institute of Microbiology, Guangdong Academy of Sciences.

[0061] Example 1 Determination of Minimum Inhibitory Concentration (MIC)

[0062] The minimum inhibitory concentration of each compound was determined by the modified micro-dilution method. The tested compound Morinflavonoids and positive control substances (ampicillin, cinnamaldehyde, etc.) were dissolved in DMSO and prepared into a series of gradient concentration solutions for later use. 160 μL of nutrient broth culture medium, 20 μL of monomeric compounds or positive control substances of each concentration, and the test bacterial solution (10 7 CFU / mL) 20μL, so that the final volume of each well is 200μL. DMSO is used as a negative control. Only 180μL of nutrient broth culture medium and 20μL of DMSO were added to the blank group. The above operations were all completed on a clean bench. After culturing at 37℃ for 20h, 20μL of color developer (iodonitrotetrazolium violet, INT) was added to each well, and the culture was continued at 37℃ for 4h. The MIC of the compound was determined based on the color changes of each well.

[0063] Table 1 Determination of minimum inhibitory concentration

[0064]

[0065] Through the determination of the minimum inhibitory concentration (MIC), mulberry flavonoids showed a very strong antibacterial effect under culture conditions without exogenous fatty acids, which was close to the drug ampicillin and much stronger than the food preservatives cinnamaldehyde and EGCG.

[0066] Example 2 Effect of Morinol on the Number of Bacterial Colonies

[0067] 1. Test bacterial solution (Staphylococcus aureus 10 5 -10 6 CFU / mL) were added into ordinary LB medium, and mulberry flavonoids and the control drug ampicillin 1.0×MIC were added. The plate counting method was used to determine the changes in bacterial colony counts over culture time.

[0068] 2. Add 3% pig liver homogenate (containing saturated and unsaturated fatty acids) or 3% long-chain saturated fatty acids (C16:0 or C18:0) or 3% long-chain unsaturated fatty acids (C18:2) to ordinary LB medium. Determine the change in bacterial colony count according to the method in 1.

[0069] like Figure 2A-2CAs shown: Through plate counting combined with transmission electron microscopy observation, Morinda flavonoids has a strong antibacterial effect, destroys the phospholipid structure of bacterial cell membrane, and inhibits the synthesis and repair of cell phospholipids.

[0070] like Figure 3A-3D As shown in the figure: In ordinary LB medium, the minimum inhibitory concentration of mulberry flavonoids is 0.01 mg / mL. When pig liver homogenate (containing saturated and unsaturated fatty acids) is added to ordinary LB medium, mulberry flavonoids show an antibacterial effect, but it needs to be increased to several times the original inhibitory concentration (0.16 mg / mL) to inhibit bacterial growth; if long-chain saturated fatty acids (C16:0 or C18:0) are added alone, it has a good effect on inhibiting Staphylococcus aureus, and it is not necessary to increase the original inhibitory concentration, that is, 0.01 mg / mL, to inhibit bacterial growth; when long-chain unsaturated fatty acids (C18:2) are added, the antibacterial effect of mulberry flavonoids is significantly reduced. Conventional FASII antibacterial agents (EGCG) have no obvious antibacterial effect regardless of the presence of exogenous fatty acids.

[0071] Example 3 Analysis of bacterial phospholipid components

[0072] Staphylococcus aureus was cultured in Luria-Bertani broth, and mulberry flavonoids reaching the minimum inhibitory concentration (1.0×MIC) were added to Staphylococcus aureus in the logarithmic growth phase. An equal volume of solvent (DMSO ≤ 0.5% in the bacterial suspension) was used as a control. After incubating Staphylococcus aureus under the above culture conditions for 8 hours, the precipitate was collected by centrifugation at 2400g for 10 minutes. After washing three times with phosphate buffered saline, deionized water (2 mL) was added to the above samples respectively, and the cells were broken using a tissue cell grinder. Subsequently, the bacteria were centrifuged again to obtain a cell precipitate. 2 mL of deionized water, 5 mL of methanol, and 2.5 mL of chloroform were added to the cell precipitate to combine to obtain a mixed solution. The mixture was vortexed for 30 minutes. Chloroform and water (1:1) were added to separate the layers. After centrifugation, the lower layer of liquid was collected, dried with nitrogen, and redissolved in a methanol-chloroform solution (1:1, v / v). Three internal standards (16:0-18:1PA-d31, 16:0-18:1PG-d31, and 14:0CL) were added to each sample before lipid extraction. The phospholipid composition of Staphylococcus aureus was analyzed using UPLC-Q-TOF-MS. Mobile phase A was a mixture of acetonitrile and water in a ratio of 60:40, while mobile phase B was a mixture of acetonitrile and 2-propanol in a ratio of 90:10. The flow rate was maintained at 0.3 mL / min, the injection volume was 4 μL, and the column temperature was 40 °C. PeakView v2.2 software (AB Sciex) was used to analyze the raw data, including the retention time, peak surface area, parent ion mass-to-charge ratio, and secondary spectrum of the components. Qualitative analysis was performed based on the parent ion and characteristic ion fragments to identify the lipid type and acyl chain, while the components were quantitatively analyzed based on the peak area.

[0073] The results are as follows Figure 4A-4F (The data in the figure are expressed as the amount of glycerophospholipids per gram of cell) shows that mulberry flavone can significantly affect the content of phospholipid substances in bacterial cells and reduce the content of phosphatidylglycerol, phosphatidic acid and cardiolipin in bacteria.

[0074] Example 4 Molecular docking

[0075] The crystal structures of FakA, FakB1, and PlsY proteins used for docking studies were retrieved from the UniProt database. Mulberrin was used as a ligand for the three protein targets. The 3D structure of mulberrin was constructed using Chem 3D 14.0, while the energy was minimized using the MMFF94 force field. The molecular docking program in this study was performed using AutoDock Vina 1.1.2 software. Prior to docking, the receptor protein was processed using PyMol 2.5.5, which included the removal of water molecules, salt ions, and small molecules. Subsequently, the docking box was configured to cover the complete protein structure. In addition, ADFRsuite 1.0 was used to convert all processed small molecules and receptor proteins into the PDBQT format required by the AutoDock Vina 1.1.2 docking program. During the docking process, the thoroughness of the overall search (roughly proportional to the time), the number of CPUs, and the maximum number of generated binding modes were set to 32, 8, and 9, respectively. The docking conformation with the highest score was selected as the bound conformation, and the docking results were analyzed using PyMol version 2.5.5. The three-dimensional structure of the peptide was constructed using PyMOL, and then any spatial interatomic conflicts were resolved by energy minimization. The CavityPlus server was used to predict the binding site between the receptor PlsY and Mulberrin. Molecular docking was performed using AutoDock Vina software, in which the peptide conformation was flexible and the protein structure was rigid. The evaluation of the docking results was based on the docking energy, and the binding conformation that exhibited the lowest energy was selected as the most suitable model.

[0076] The results are as follows Figure 5 As shown: Morinol has a good inhibitory effect on the enzyme activities of FakA, FakB1 and PlsY. Therefore, Morinol can downregulate the expression of key targets and the enzyme activities of key enzymes in the FASII pathway and bypass, thereby showing an inhibitory effect on bypass escape caused by exogenous fatty acids.

[0077] Example 5 Antibacterial effect of mulberry flavonoids on margarine

[0078] Margarine is an oil-in-water system with a high water activity. The oils in it are mainly coconut oil, palm oil and other oils with long-chain saturated fatty acids as the main components. The content of long-chain saturated fatty acids (such as palmitic acid, stearic acid, myristic acid, etc.) accounts for about 10%-25% of the weight of margarine.

[0079] 1. Effect of mulberry flavonoids on the colony count of Staphylococcus aureus added to margarine

[0080] This experiment used Meikelando margarine (product number: 10070290697431) as the sample. Every 100g contains 1370 kilojoules of energy, 35g of fat, 1.8g of protein, 2.6g of carbohydrates, and 40mg of sodium.

[0081] Add 10 2 CFU / mL of Staphylococcus aureus, and then added 16MIC mulberry flavonoids (0.16mg / mL) or 16MIC EGCG (2.08mg / mL) separately, and added an equal amount of sterile water (without mulberry flavonoids and EGCG) as a negative control. The plate count method was used to determine the changes in the number of bacterial colonies in margarine at different times.

[0082] The test results are shown in Table 2: Morinol can completely inhibit the proliferation of Staphylococcus aureus in margarine, while EGCG cannot.

[0083] Table 2 Effect of mulberry flavonoids on the colony count of Staphylococcus aureus added to margarine

[0084]

[0085] 2. Margarine storage test

[0086] This experiment used Nestle margarine (product number: 2309810) as the sample. Every 100g contains 1353 kJ of energy, 35g of fat, 1.2g of protein, 2.2g of carbohydrates, and 30mg of sodium.

[0087] At room temperature (25°C), 0.16 mg / mL mulberry flavonoids, 2.08 mg / mL EGCG or an equal amount of sterile water were added to margarine, and after homogenization, storage tests were carried out at a temperature of 25±2°C and a humidity of 55±5%.

[0088] The results are shown in Table 3: Morinda tannin has a significant inhibitory effect on the spoilage of margarine, while the inhibitory effect of EGCG is significantly weaker than that of Morinda tannin.

[0089] Table 3 Effect of adding mulberry flavonoids on the sensory quality of margarine during storage

[0090]

[0091] Example 6 Antibacterial effect of mulberry flavonoids on salad dressing

[0092] Salad dressing is a common seasoning food, the main ingredients of which include oil, sugar, salt, etc. The content of oil is relatively high, and the content of long-chain saturated fatty acids is about 10%-20% of the product weight.

[0093] In this embodiment, Baileys salad dressing (product number: 100016367672) was used as a sample for the experiment. Each 100g of salad dressing contains 1873 kJ of energy, 41g of fat, 0.9g of protein, 20g of carbohydrates, and 745mg of sodium.

[0094] At room temperature (25°C), 0.16 mg / mL mulberry flavonoids, 2.08 mg / mL EGCG or an equal amount of sterile water were added to the salad dressing, mixed well, and then a storage test was carried out at a temperature of 25±2°C and a humidity of 55±5%.

[0095] The results are shown in Table 4: Adding mulberry flavonoids to salad dressing (Baili) can significantly inhibit the changes in the total number of colonies, and the effect is better than EGCG.

[0096] Table 4 Changes of total bacterial counts in salad dressing during storage after adding mulberry flavonoids

[0097]

[0098] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. Application of mulberry flavonoids as an antibacterial agent in the preparation of products rich in fatty acids.

2. The use according to claim 1, characterized in that: The fatty acids are long-chain fatty acids.

3. The use according to claim 2, characterized in that: The long-chain fatty acids are long-chain saturated fatty acids.

4. The use according to claim 3, characterized in that: The long-chain saturated fatty acids include palmitic acid, stearic acid and myristic acid.

5. The use according to claim 1, characterized in that: The product is a food, preferably margarine, dairy products, salad dressing, fresh meat.

6. The use according to claims 1-5, characterized in that: The mulberry flavone can inhibit the growth of bacteria in the fatty acid-rich product, and the bacteria is preferably Staphylococcus aureus.

7. A food rich in fatty acids, characterized in that: It contains mulberry flavone which acts as an antibacterial agent.

8. The fatty acid-rich food according to claim 7, characterized in that The foods are margarine, dairy products and salad dressing.

9. The fatty acid-rich food according to claim 7 or 8, characterized in that The amount of mulberry flavone added to the food is 0.1 mg / mL-0.4 mg / mL.

10. A method for inhibiting bacterial growth in foods rich in fatty acids, characterized in that: The method comprises the following steps: adding mulberry flavonoids to the food; preferably, the amount of mulberry flavonoids added to the food is 0.1 mg / mL-0.4 mg / mL.

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