Foods contaminated by harmful substances
such as bacteria and viruses
have caused more than 200 kinds of diseases, ranging from diarrhea
to cancer. Among them, Bacillus cereus (B. cereus) is a foodborne pathogen
that commonly contaminates raw meat, fresh vegetables, rice, and uncooked
food. The current chemical preservatives may have adverse effects
on food and even human health. Therefore, natural antibacterial agents
are sought after as alternative preservatives. Stilbene compounds,
including pterostilbene (PT), pinostilbene (PS), and piceatannol (PIC),
which have many health benefits and exhibit antibacterial activity,
were tested against B. cereus. The
minimum inhibitory concentrations (MICs) and minimum bactericidal
concentrations (MBCs) of PT, PS, and PIC against B.
cereus ranged from 25 to 100 μg/mL. From the
time-kill curve assay, PT reduced B. cereus cell survival, increased intracellular reactive oxygen species (ROS),
and induced apoptosis-like cell death (ALD) in a dose-dependent manner.
The quantitative real-time polymerase chain reaction (qPCR) results
confirmed that treatment with PT induced genetic changes related to
ALD, such as an increase in RecA gene expression and a decrease in
LexA gene expression. In addition, PT showed a beneficial effect on
the gut microbiota that increased the abundance of Bacteroidetes and lowered the abundance of Firmicutes. Taken
together, our results showed that PT has antibacterial effects against B. cereus via ALD and is beneficial for promoting
healthy gut microbiota that is worthy for the development of antibacterial
agents for the food industry.