Cinnamon is an important spice crop that is widely cultivated in tropical regions. In this study, the antibacterial activities of four accessions of cinnamon essential oil (CEO) belonging to three different species (CEO1 and CEO4, Cinnamomum cassia Presl. (Lauraceae) bark; CEO2, Cinnamomum zeylanicum Blume (Lauraceae) bark; CEO3, Cinnamomum burmannii Blume (Lauraceae) bark) toward Salmonella enterica subsp. enterica serovar pullorum (S. pullorum) were evaluated by microdilution assay and kinetic analysis. The minimum inhibitory concentration (MIC) of the CEOs were all 0.31 mg/mL, and kinetic analysis suggested that the lag phase and maximum specific growth rate of bacteria were concentration dependent. Furthermore, to explore the synergistic antibacterial effects between main components and minor components, the volatile constituents of CEOs were determined by gas chromatography–mass spectrometry (GC–MS). Cinnamaldehyde (CM) (57.73 %–91.79 %) was the principal constituent in CEO1–CEO4 (p < 0.05), with CEO3 having the highest CM contents. Screening of the active minor compounds isolated from CEOs showed that cinnamic acid (CA), salicylaldehyde, α-pinene, o-anisaldehyde with MIC value of 0.31–2.5 mg/mL had better antibacterial activity. A synergistic effect against S. pullorum was observed when CA was combined with CM. To explore the potential synergistic mechanism, the membrane glycerophospholipid (GPL) composition of S. pullorum was characterized by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). CM, CA, and their combination regulated the levels of most phosphatidylethanolamines (PEs), phosphatidylglycerols (PGs), phosphatidic acids (PAs), and some cardiolipins (CLs).

肉桂是一种重要的香料作物，在热带地区广泛种植。在这项研究中，属于三种不同物种的肉桂精油（CEO）的四种取材（CEO1和CEO4，肉桂）（Lauraceae）树皮； CEO2，肉桂（Cinnamomum zeylanicum Blume）（Lauraceae）树皮； CEO3，Cinnamomum burmannii蓝藻（柳科）的树皮）进入沙门氏菌。肠炎沙门鸡白痢（S.鸡白痢通过微量稀释测定和动力学分析进行评价。CEO的最小抑菌浓度（MIC）均为0.31 mg / mL，动力学分析表明细菌的滞后阶段和最大比生长速率与浓度有关。此外，为了探索主要成分和次要成分之间的协同抗菌作用，通过气相色谱-质谱法（GC-MS）确定了CEO的挥发性成分。肉桂醛（CM）（57.73％–91.79％）是CEO1–CEO4的主要成分（p <0.05），CEO3的CM含量最高。从首席执行官分离的单一活性次要化合物的筛选表明，肉桂酸（CA），水杨醛，α蒎烯，ö-茴香醛的MIC值为0.31-2.5 mg / mL，具有更好的抗菌活性。当CA与CM结合使用时，观察到了对白痢链球菌的协同作用。为了探索潜在的协同机制，通过超高效液相色谱-串联质谱法（UPLC-MS / MS）对白痢链球菌的膜甘油磷脂（GPL）成分进行了表征。CM，CA及其组合调节大多数磷脂酰乙醇胺（PEs），磷脂酰甘油（PGs），磷脂酸（PAs）和某些心磷脂（CLs）的水平。