Polyphenols are a group of active ingredients in olive oil, and have been reported to exhibit antioxidant activity. Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella Typhimurium) and Staphylococcus aureus are common foodborne pathogens causing serious infections and food poisoning in humans. This study was conducted to analyze the antibacterial activity of olive oil polyphenol extract (OOPE) against Salmonella Typhimurium and S. aureus, and reveal the possible antibacterial mechanism. The antibacterial activity was estimated using minimum inhibitory concentration (MIC) values and bacterial survival rates when treated with OOPE. The antibacterial mechanism was revealed through determinations of changes in intracellular ATP concentration and cell membrane potential, sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and transmission electron microscopy analysis. The results showed the MICs of OOPE against Salmonella Typhimurium and S. aureus were 0.625 and 0.625–1.25 mg/mL, respectively. The growth of Salmonella Typhimurium and S. aureus (∼8 log CFU/mL) was completely inhibited after treatments with 0.625 mg/mL of OOPE for 3 h and 0.625–1.25 mg/mL for 5 h, respectively. When Salmonella Typhimurium and S. aureus were exposed to OOPE, the physiological functions associated with cell activity were destroyed, as manifested by reduction of intracellular ATP concentrations, cell membrane depolarization, lower bacterial protein content, and leakage of cytoplasm. These findings suggested a strong antibacterial effect of OOPE against Salmonella Typhimurium and S. aureus, and provided a possible strategy of controlling contamination by these two pathogens in food products.

中文翻译：

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橄榄油多酚提取物对鼠伤寒沙门氏菌和金黄色葡萄球菌的抗菌活性：可能的机制。

多酚是橄榄油中的一组活性成分，据报道具有抗氧化活性。肠沙门氏菌亚种。肠炎血清鼠伤寒沙门氏菌（Salmonella Typhimurium）和金黄色葡萄球菌是常见的食源性病原体，会导致人类严重感染和食物中毒。进行这项研究以分析橄榄油多酚提取物（OOPE）对鼠伤寒沙门氏菌和金黄色葡萄球菌的抗菌活性。，并揭示可能的抗菌机制。使用OOPE治疗时，使用最小抑菌浓度（MIC）值和细菌存活率评估抗菌活性。通过确定细胞内ATP浓度和细胞膜电位的变化，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳以及透射电子显微镜分析揭示了抗菌机理。结果显示，OOPE对鼠伤寒沙门氏菌和金黄色葡萄球菌的MIC分别为0.625和0.625-1.25 mg / mL。鼠伤寒沙门氏菌和金黄色葡萄球菌的生长（0.68 mg / mL的OOPE处理3 h​​和0.625–1.25 mg / mL的5 h分别被完全抑制（〜8 log CFU / mL）。当鼠伤寒沙门氏菌和金黄色葡萄球菌暴露于OOPE时，与细胞活性相关的生理功能被破坏，这表现为细胞内ATP浓度降低，细胞膜去极化，细菌蛋白含量降低和细胞质泄漏。这些发现表明，OOPE对鼠伤寒沙门氏菌和金黄色葡萄球菌具有很强的抗菌作用，并为控制食品中这两种病原体的污染提供了可能的策略。