Antibacterial activity and mechanism of linalool against Pseudomonas aeruginosa

Li, Xue; Cai, Jiaxin; Chen, Haiming; Zhong, Qiuping; Hou, Xu; Chen, Weijun

doi:10.1016/j.micpath.2020.103980

Cited by 169 publications

(89 citation statements)

References 33 publications

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“…The US Food and Drug Administration has recommended linalool as a safe food compound (Hsu et al., 2013). The antimicrobial activity of linalool has been confirmed in various studies (Klein et al., 2013; Liu et al., 2020; Prakash et al., 2019).…”

Section: Introductionmentioning

confidence: 79%

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Chang

Nafchi

Baghaie

2021

Food Science & Nutrition

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The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.

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Section: Introductionmentioning

confidence: 79%

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Chang

Nafchi

Baghaie

2021

Food Science & Nutrition

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“…Furthermore, Liu et al (2018a) found that the total saponins and total ginsenoside from ginseng stem and leaf can induce changes in the permeability of the mycelium membrane of F. solani, respectively, leading to increased conductivity of the culture broth. Liu et al (2018b) showed that limonene can increase the cell membrane permeability of Pseudomonas aeruginosa and destroy its cell morphology and integrity, thus effectively inhibiting its growth. Similarly, in the present study, the cell membrane permeability of F. solani increased after treatment with potato glycoalkaloids, and transmission electron microscopy revealed leakage of intracellular contents and destruction of cell membrane structure.…”

Section: Discussionmentioning

confidence: 99%

Mechanism of Action of Potato Glycoalkaloids against Fusarium solani

He¹

2021

IJAB

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The antifungal mechanism of potato glycoalkaloids was studied using a sensitive species, Fusarium solani. The effects of potato glycoalkaloids extract on the ultrastructure, membrane permeability, contents of reducing sugar, soluble sugar, soluble protein and mycelial fat of Fusarium solani were determined. Potato glycoalkaloids significantly affected F. solani mycelial morphology, resulting in bubbly mycelial cell walls, incomplete outer layer, discontinuous cell membrane, disorganized structures of mitochondria and other organelles, and visible leakage of cell contents. Investigation of material metabolism indicated that potato glycoalkaloids disrupted selective permeability of mycelial cell membranes; In the treatment group, the soluble protein content increased from 66.50 g mL-1to 169.51 g mL-1for 0–6 h, the soluble sugar content in extracellular fluid increased from 117.4 g mL-1to 132.5 g mL-1for 0–24 h, which were much higher than that of the control group, hindered hydrolysis of reducing sugar, affected nutrient absorption and utilization and inhibited decomposition metabolism of mycelia. Thus, potato glycoalkaloids altered the morphology of fungal mycelia, destroyed cell membrane structure, increased mycelial cell membrane permeability, and caused cell contents leakage, resulting in effective inhibition of growth and metabolism of plant pathogenic fungus and so could decrease the occurrence of plant disease.© 2021 Friends Science Publishers

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“…Assuming that the main components play a major role in antibacterial activity, it can be postulated that linalool and terpinen-4-ol are more effective against uropathogenic bacteria than 1,8-cineole and neral/geranial. Disruption of the bacterial cell wall and membrane integrity is shown as the antibacterial mechanism for all of them [ 16 , 17 , 18 , 19 ]. However, their exact mechanism of action is still unknown.…”

Section: Discussionmentioning

confidence: 99%

Anti-Bacterial Effects of Essential Oils against Uropathogenic Bacteria

2020

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Given the increasing antimicrobial resistance in urinary tract infections (UTI), alternative strategies need to be investigated. Determination of minimal inhibitory and bactericidal concentrations of essential oils from cajeput, lemongrass, tea tree, and thyme in artificial urine, revealed bactericidal activity of all four tested essential oils against seven uropathogenic species with values ranging between 0.78–50 mg/mL. Tea tree and thyme essential oils were more efficient than lemongrass and cajeput. In addition, antibiotic-resistant strains showed similar susceptibility as antibiotic-sensitive strains, suggesting no cross-resistance between antibiotics and these essential oils. Checkerboard assays revealed a synergistic activity of the combination of thyme and tea tree. Furthermore, the combination with thyme and tea tree essential oils increased the activity of fosfomycin and pivmecillinam, but not nitrofurantoin, against Escherichia coli. This study provides a basis for further investigation of the potential of thyme and tea tree oil as an alternative or additional treatment of UTI.

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Antibacterial activity and mechanism of linalool against Pseudomonas aeruginosa

Cited by 169 publications

References 33 publications

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Mechanism of Action of Potato Glycoalkaloids against Fusarium solani

Anti-Bacterial Effects of Essential Oils against Uropathogenic Bacteria

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