Antibacterial activity and mechanism of Litsea cubeba essential oil against food contamination by Escherichia coli and Salmonella enterica,Journal of Food Safety

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Antibacterial activity and mechanism of Litsea cubeba essential oil against food contamination by Escherichia coli and Salmonella enterica
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-05-06 , DOI: 10.1111/jfs.12809
Canchao Mei ₁ , Xue Wang _{2,

3} , Yicun Chen _{2,

3} , Yangdong Wang _{2,

3} , Feng Yao ₁ , Zicheng Li ₁ , Qing Gu ₁ , Dafeng Song ₁

Affiliation

Litsea cubeba essential oil (LC‐EO) has been reported as antibacterial agents, but there are few studies about its possible antibacterial mechanism. The antibacterial activities and the underlying mechanisms of LC‐EO against Escherichia coli O157: H7 and Salmonella enterica were investigated. The results showed that the LC‐EO was more effective against gram‐negative bacteria. The inhibition zone for E. coli O157: H7 and S. enterica were 3.1 ± 0.8 and 4.5 ± 0.6 mm, respectively. The minimum inhibitory concentration of LC‐EO against both bacteria was 0.9 μg/ml, while the minimum bactericidal concentrations were 4.5 and 9 μg/ml. Gas chromatography–mass spectrometry analysis confirmed that citral (86.8%) was the main component of LC‐EO. The results of a time–kill analysis illustrated that treatment with LC‐EO led to a rapid decrease in viable bacterial cell number. The release of electrolytes and nucleic acids from the bacterial cells increased with the dose of LC‐EO. Propidium iodide uptake revealed that LC‐EO caused cell membrane damage. Scanning electron and transmission electron microscopy showed that LC‐EO caused damage to the cell walls and membranes, resulting in cell deformation, atrophy, and large central voids. Thus, LC‐EO may provide the basis for the development of new natural food preservatives.

中文翻译：

Litsea cubeba精油对大肠杆菌和肠沙门氏菌污染食品的抗菌活性及机理

Litsea cubeba精油（LC-EO）已被报道为抗菌剂，但关于其可能的抗菌机理的研究很少。研究了LC-EO对大肠杆菌O157：H7和肠沙门氏菌的抗菌活性及其潜在机制。结果表明，LC-EO对革兰氏阴性菌更有效。大肠杆菌O157：H7和肠炎链球菌的抑制区分别为3.1±0.8和4.5±0.6 mm。LC-EO对两种细菌的最低抑菌浓度为0.9μg/ ml，而最低抑菌浓度为4.5和9μg/ ml。气相色谱-质谱分析证实柠檬醛（86.8％）是LC-EO的主要成分。时间杀灭分析的结果表明，用LC-EO处理会导致活菌细胞数量迅速减少。细菌细胞中电解质和核酸的释放随LC-EO剂量的增加而增加。碘化丙锭的摄取表明LC-EO引起细胞膜损伤。扫描电子显微镜和透射电子显微镜显示，LC-EO会损坏细胞壁和细胞膜，导致细胞变形，萎缩和较大的中央空隙。从而，

更新日期：2020-05-06

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