{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T18:10:46Z","timestamp":1772993446563,"version":"3.50.1"},"reference-count":45,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,9]],"date-time":"2025-07-09T00:00:00Z","timestamp":1752019200000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves of\n                      <jats:italic>Rabdosia<\/jats:italic>\n                      species (locally called Xiang Cha Cai) are well\u2010known vegetables in East Asia and have the effects of eliminating heat and dampness. In this study, we conducted a comprehensive analysis of 104 fractions from 13\n                      <jats:italic>Rabdosia<\/jats:italic>\n                      species, isolating and characterizing seven bioactive constituents (SZ\u201005, BY\u201005, XY\u201001, XY\u201004, YH\u201002, GM\u201002, and XZ\u201005) and evaluating their antimicrobial activities. Through a bioactivity\u2010guided principal component analysis (PCA), three bioactive compounds\u2014oridonin, lasiokaurin, and abietic acid\u2014were identified and characterized by examining the relationships between chemical compositions and their bioactivity. The antimicrobial minimum inhibitory concentrations (MIC) of the studied bioactive fractions and compounds ranged from 16 to 128\u00a0\u00b5g\/mL. A synergistic effect (\u03b5\u0303&lt;\u22120.5; fractional inhibitory concentration index \u22640.5) was observed between oridonin and vitexin against vancomycin\u2010resistant\n                      <jats:italic>Enterococcus<\/jats:italic>\n                      . The oridonin\u2010vitexin combination removed the biofilm and caused changes in the surface structure of the bacteria. In addition, the bioactive\n                      <jats:italic>Rabdosia irrorata<\/jats:italic>\n                      fraction of 40% ethanol rinse macroporous resin (GM\u201002) exhibited both antioxidant and antimicrobial properties, which contributed to prolonging the shelf life of ready\u2010to\u2010eat food. Experimental results demonstrate that GM\u201002 has the potential to serve as a natural, non\u2010toxic, and environmentally safe antimicrobial agent and food preservative. These findings may effectively help reduce the incidence of foodborne diseases and improve the stability of food storage.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70387","type":"journal-article","created":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T04:29:26Z","timestamp":1752121766000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chemical Constituents of\n                    <i>Rabdosia<\/i>\n                    Species and Their Antimicrobial and Antioxidant Activities in Extending Meat Shelf Life"],"prefix":"10.1111","volume":"90","author":[{"given":"Wei\u2010You","family":"Xie","sequence":"first","affiliation":[{"name":"School of Life Sciences Yunnan Normal University  Kunming Yunnan People's Republic of China"},{"name":"School of Chinese Materia Medica and Yunnan Key Laboratory of Southern Medicine Utilization Yunnan University of Chinese Medicine  Kunming Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li\u2010Li","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Geography and Land Engineering Yuxi Normal University  Yuxi Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhao\u2010Chan","family":"Wang","sequence":"additional","affiliation":[{"name":"The People's Hospital of Yan Shan County  Yanshan Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wu\u2010Fen","family":"Yang","sequence":"additional","affiliation":[{"name":"Yanshan County Maternal and Child Health and Family Planning Service Center Yanshan Maternal and Child Health Care Hospital  Yanshan Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Min","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Chemistry and Chemical Engineering Yunnan Normal University  Kunming Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiao\u2010Yu","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Chemistry and Chemical Engineering Yunnan Normal University  Kunming Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuang Long","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Life Sciences Yunnan Normal University  Kunming Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ming","family":"Gong","sequence":"additional","affiliation":[{"name":"School of Life Sciences Yunnan Normal University  Kunming Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-0279-9058","authenticated-orcid":false,"given":"Zhao\u2010Jie","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Life Sciences Yunnan Normal University  Kunming Yunnan People's Republic of China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,7,9]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104579"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.03.071"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2024.2403000"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108015"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.102086"},{"issue":"11","key":"e_1_2_9_7_1","first-page":"82","article-title":"National Health and Family Planning Commission Approves 8 New Food Raw Materials Including Naked Algae","volume":"13","author":"Commission N. 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