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

Abstract

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.

Chlorogenic Acid Inhibits Rahnella aquatilis KM25 Growth and Proteolytic Activity in Fish-Based Products

“…This may lead to breakage of the cell membrane, resulting in leakage of protein, DNA, and RNA [ 31 ]. Additionally, Tian et al [ 33 ] showed that chlorogenic acid induced morphological changes in bacteria; these changes in foodborne Yersinia enterocolitica and Enterobacter sakazakii were observed in a concentration-dependent manner. In the work of Tian et al [ 33 ], a concentration of 2.5 mg/mL of chlorogenic acid caused a transition from rod-shaped cells to amorphous cells.…”

“…Additionally, Tian et al [ 33 ] showed that chlorogenic acid induced morphological changes in bacteria; these changes in foodborne Yersinia enterocolitica and Enterobacter sakazakii were observed in a concentration-dependent manner. In the work of Tian et al [ 33 ], a concentration of 2.5 mg/mL of chlorogenic acid caused a transition from rod-shaped cells to amorphous cells. Y. enterocolitica and E. sakazakii treated with 5.0 mg/mL chlorogenic acid were seriously damaged, and the inherent morphology of cells was lost, with a large number of contents being leaked [ 33 ].…”

“…In the work of Tian et al [ 33 ], a concentration of 2.5 mg/mL of chlorogenic acid caused a transition from rod-shaped cells to amorphous cells. Y. enterocolitica and E. sakazakii treated with 5.0 mg/mL chlorogenic acid were seriously damaged, and the inherent morphology of cells was lost, with a large number of contents being leaked [ 33 ].…”

Restoring Ampicillin Sensitivity in Multidrug-Resistant Escherichia coli Following Treatment in Combination with Coffee Pulp Extracts

“…The mechanisms of action of the potent bioactive compounds of coffee-chlorogenic acid, caffeic acid, and caffeine - against bacteria are complex and not fully understood, but several studies suggest that they may include the following: (1) disruption of the cell membrane, leading to leakage of cell contents and ultimately cell death [ 14 , 15 , 23 , 42 ]; (2) inhibition of the formation of biofilm (bacterial communities that can form on surfaces and can be difficult to eradicate), with some bioactive compounds of coffee, such as caffeine and chlorogenic acid, inhibiting biofilm formation and reducing bacterial adhesion to surfaces [ 43 - 46 ]; and (3) modulation of gene expression, leading to changes in their behavior and bacterial susceptibility to antibiotics [ 47 , 48 ]. Overall, the mechanisms of action of the bioactive compounds of coffee against bacteria are complex and multifaceted, and further study is needed to fully understand how they work and how they can be exploited to combat bacterial infections.…”

Spore germination and lactic acid combined treatment: A new strategy for the shelf-life extension of instant wet noodles

“…3C2, the ATP concentrations in spores decreased as the pH of LA decreased, regardless of the presence of LH. Previous studies had found that acids can signi cantly reduce intracellular ATP concentrations in microorganisms, including Cronobacter sakazakii (Shi et al, 2016) and Bacillus cereus (Tian et al, 2021). The decrease in intracellular ATP concentrations in spores may be due to changes in membrane permeability.…”