Antibacterial mechanism of thymol against Enterobacter sakazakii

Tian, Lü; Wang, Xuyang; Liu, Rongjie; Zhang, Di; Wang, Xin; Sun, Runcong; Guo, Wenyao; Yang, Siqi; Li, Hui; Gong, Guoli

doi:10.1016/j.foodcont.2020.107716

Cited by 85 publications

(61 citation statements)

References 34 publications

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“…Since all Z. rouxii strains tested show no difference in MIC and MFC under the action of T-CNM or THY (Table 1), it is believed that T-CNM or THY may have the similar antifungal mechanism on the strains (Shi et al, 2017). The standard strain Z. rouxii ATCC 2623 was therefore employed as test strain for subsequent experiments to uncover the antifungal mechanism (Cai et al, 2019;Shi et al, 2017;Tian et al, 2021).…”

Section: Antifungal Activitymentioning

confidence: 99%

“…Trans-cinnamaldehyde (T-CNM, CAS:14371-10-9, more than 99% in purity) and thymol (THY, CAS:89-83-8, more than 99% in purity) were provided by Mansite Biological Technology Co. Ltd. (Chengdu, Sichuan, China). The stock solutions were prepared by dissolving T-CNM or THY in 5% (v/v) ethanol, sterilized using a 0.22-µm Acrodisc filter (Tian et al, 2021) and stored at −20 • C for use. The doses required for tests were obtained by diluting stock solutions.…”

Section: Experimental Chemicals and Test Strainsmentioning

confidence: 99%

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Antifungal activities and mechanisms of trans‐cinnamaldehyde and thymol against food‐spoilage yeast Zygosaccharomyces rouxii

Wang

Peng

Sun

2022

Journal of Food Science

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Due to hydrophobicity, plant essential oil components transcinnamaldehyde and thymol exert broad-spectrum antimicrobial activities by interfering with the structures and functions of microbial cell membranes, yet their antifungal properties against food-spoilage yeast Zygosaccharomyces rouxii are still unclear. This work aimed to elucidate their antifungal activities and mechanisms against Z. rouxii. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were measured using broth dilution method to evaluate the antifungal activities. Membrane permeability, potential and integrity, intracellular ATP content, and intracellular pH (pH in ) were determined, and membrane damage was observed by scanning electron microscope (SEM) to investigate the antifungal mechanisms. The MICs of transcinnamaldehyde and thymol were 0.3125 and 0.0625 mg/ml, respectively, and the MFCs were 1.25 and 0.125 mg/ml, respectively. Increased membrane permeability, membrane hyperpolarization, decreased membrane integrity, reduced intracellular ATP content, and lowered pH in were found after transcinnamaldehyde or thymol treatment at the MIC and MFC levels, and thymol exhibited more severe influence on cell membrane. SEM observation further confirmed that trans-cinnamaldehyde caused cell membrane shrinkage and invagination, while thymol resulted in perforation in cell membrane. These results suggest that trans-cinnamaldehyde and thymol exert anti-Z. rouxii activities by inducing cell membrane damage and subsequent intracellular homeostasis disruption. Cellular contents leakage and intracellular homeostasis disruption probably proceed more rapidly after thymol inducing perforation in the cell surface, thereby thymol exerting better anti-Z. rouxii activity.

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Section: Antifungal Activitymentioning

confidence: 99%

Section: Experimental Chemicals and Test Strainsmentioning

confidence: 99%

Antifungal activities and mechanisms of trans‐cinnamaldehyde and thymol against food‐spoilage yeast Zygosaccharomyces rouxii

Wang

Peng

Sun

2022

Journal of Food Science

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“…This study confirmed that the red fluorescence increased significantly after OEO treatment, indicating that the membrane integrity of V. vulnificus was decreased (Figure 8). Similarly, Liu et al [51] and Tian et al [30] used the same method to prove that the cell membranes of Listeria monocytogenes treated with bifidocin A and Enterobacter sakazakii treated with thymol were both destroyed. In this study, when V. vulnificus was treated with OEO, the change of ATP and membrane potential hyperpolarization showed the turbulence of cell membrane permeability, while the result of MDA showed that ROS induced lipid peroxidation destroyed the integrity of cell membrane.…”

Section: Discussionmentioning

confidence: 96%

“…The FESEM assay was performed according to the method previously published by Tian et al with slight modifications [30]. Bacterial suspensions (~4 × 10 8 CFU/mL) obtained according to the method described in Section 2.2 were treated with OEO (0, MIC, 2MIC and 4MIC).…”

Section: Field-emission Scanning Electron Microscopy (Fesem) Observat...mentioning

confidence: 99%

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Luo

Zhao

et al. 2022

Foods

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Oregano essential oil (OEO) is an effective natural antibacterial agent, but its antibacterial activity against Vibrio vulnificus has not been widely studied. The aim of this study was to investigate the inhibitory effect and germicidal activity of OEO on V. vulnificus and its possible inhibition mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of OEO against four V. vulnificus strains (ATCC 27562 and three isolates from seafoods) were from 0.06 to 0.15 μL/mL. Compared with untreated bacteria, OEO reduced the concentration of intracellular adenosine triphosphate (ATP), hyperpolarized the cell membrane, increased the level of reactive oxygen species (ROS), and increased the concentration of intracellular malondialdehyde (MDA), but there was no obvious DNA damage at the OEO test concentration. It was indicated that OEO inactivated V. vulnificus by generating ROS which caused lipid peroxidation of cell membranes, thereby reducing the permeability and integrity of cell membranes and causing morphological changes to cells, but there was no obvious damage to DNA. In addition, OEO could effectively kill V. vulnificus in oysters at 25 °C, and the number of bacteria decreased by 48.2% after 0.09% OEO treatment for 10 h. The good inhibitory effect and bactericidal activity of OEO showed in this study, and the economy and security of OEO make it possible to apply OEO to control V. vulnificus contamination in oysters and other seafoods.

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“…The cell is stimulated by the external environment, and the cell membrane is in different potential states. When fluorescence intensity decreases, it indicates that the cell is hyperpolarized; on the contrary, increased fluorescence intensity points to cell depolarization [20].…”

Section: Effect Of Ca On Membrane Potential Of Y Enterocolitica and E Sakazakiimentioning

confidence: 99%

Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against Yersinia enterocolitica and Enterobacter sakazakii and Its Application in the Preservation of Raw Pork and Skim Milk

Tian

Guo

et al. 2021

Molecules

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Plant-derived antimicrobial agents have adequate antimicrobial effects on food-borne pathogens, which can be used as food preservatives. The purpose of this study was to evaluate the antibacterial mechanism of chlorogenic acid (CA) against Yersinia enterocolitica and Enterobacter sakazakii. The minimum inhibitory concentration (MIC) of CA was determined by employing the broth microdilution method. Then, the cell function and morphological changes of Y. enterocolitica and E. sakazakii treated with CA were characterized. Finally, the growth inhibition models of Y. enterocolitica in raw pork and E. sakazakii in skim milk were constructed through the response surface methodology. The results demonstrated that CA has a satisfactory inhibitory effect against Y. enterocolitica and E. sakazakii with a MIC of 2.5 mg/mL. In addition, CA inhibited the growth of Y. enterocolitica and E. sakazakii via cell membrane damage, such as depolarization of the cell membrane, reduction in intracellular adenosine triphosphate (ATP) and pH levels, and destruction of cell morphology. Moreover, CA reduced two log cycles of Y. enterocolitica in raw pork and E. sakazakii in skim milk at a certain temperature. According to the corresponding findings, CA has the potential to be developed as an effective preservative to control Y. enterocolitica and E. sakazakii-associated foodborne diseases.

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Antibacterial mechanism of thymol against Enterobacter sakazakii

Cited by 85 publications

References 34 publications

Antifungal activities and mechanisms of trans‐cinnamaldehyde and thymol against food‐spoilage yeast Zygosaccharomyces rouxii

Antifungal activities and mechanisms of trans‐cinnamaldehyde and thymol against food‐spoilage yeast Zygosaccharomyces rouxii

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against Yersinia enterocolitica and Enterobacter sakazakii and Its Application in the Preservation of Raw Pork and Skim Milk

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