Biological properties of natural products are an important research target and essential oils (EO) from aromatic plants with antimicrobial properties are well documented. However, their uses are limited, and the mechanisms underlying their antibacterial activity are still not well known. Therefore, our objective was to evaluate the antibacterial activities of Origanum vulgare EO, thymol and carvacrol against Salmonella Enteritidis ATCC 13076 strain, particularly regarding the bacterial proteic profile, enzymatic activities and DNA synthesis. Bacterial expressed proteins were evaluated using an untreated assay control and treatments with sublethal concentrations of oregano EO, carvacrol and thymol. The same protein extracts were also assayed for oxidative stress and energy metabolism enzyme activities, as well as effect on DNA synthesis. Protein expression outcomes revealed by 2D-SDS-PAGE, from antimicrobial actions, showed a stress response with differential expressions of chaperones and cellular protein synthesis mediated by the bacterial signaling system. In addition, Salmonella used a similar mechanism in defense against oxidative stress, for its survival. Thus, the antibacterial inhibitory activity of EO was preferentially associated with the presence of thymol and there was interference in protein regulation as well as DNA synthesis affected by these compounds. SIGNIFICANCE: Antimicrobial activity of essential oils (EO) is already known. In this way, the understanding of how this activity occurs is a fundamental part to provide the practical and rational use of these substances. In the current scenario, where the emergence of resistant bacteria or even multiresistant bacteria against conventional antimicrobials, the search for alternatives becomes essential, since the discovery of new inhibitory substances does not occur at the same speed. The anti-Salmonella action allied to the knowledge about the biological processes affected by O. vulgare EO contribute to these bioactive compounds being effectively used as agents in the safety and shelf life of food in a future product, packaging or process where the antibacterial activity is safe and best used.

中文翻译：

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肠炎沙门氏菌的蛋白质组学分析和抗药性机制归功于牛至精油，百里香酚和香芹酚的抑菌作用。

天然产物的生物特性是重要的研究目标，并且具有抗菌特性的芳香植物精油（EO）已有大量文献记载。然而，它们的用途是有限的，并且其抗菌活性的潜在机制仍不为人所知。因此，我们的目的是评估牛至油菜EO，百里酚和香芹酚对肠炎沙门氏菌ATCC 13076菌株的抗菌活性，尤其是在细菌蛋白质谱，酶活性和DNA合成方面。使用未经处理的测定对照和亚致死浓度的牛至EO，香芹酚和百里酚对细菌表达的蛋白进行了评估。还测试了相同的蛋白质提取物的氧化应激和能量代谢酶活性，以及​​对DNA合成的影响。由2D-SDS-PAGE揭示的蛋白质表达结果（来自抗菌作用）显示了应激反应，伴有分子伴侣的差异表达和细菌信号系统介导的细胞蛋白质合成。此外，沙门氏菌使用了类似的机制防御氧化应激，以维持生存。因此，EO的抗菌抑制活性优选地与百里酚的存在有关，并且受这些化合物影响的蛋白质调节以及DNA合成中存在干扰。意义：香精油（EO）的抗菌活性是已知的。这样，对这种活性如何发生的理解是提供这些物质的实际和合理使用的基础部分。在当前情况下，在出现对常规抗菌药物产生抗药性甚至是多重抗药性的细菌的情况下，寻找替代品变得至关重要，因为发现新的抑制性物质的速度并不相同。与沙门氏菌（O. vulgare EO）影响的生物过程有关的抗沙门氏菌作用有助于这些生物活性化合物有效地用作未来产品，包装或过程中具有抗菌活性的食品安全性和保质期的试剂。安全和最佳使用。