Stress Response and Virulence Potential Modulating Effect of Peppermint Essential Oil inCampylobacter jejuni

Abstract

Campylobacter jejuni is one of the most common food-borne bacteria that causes gastrointestinal symptoms. In the present study we have investigated the molecular basis of the anti-Campylobacter effect of peppermint essential oil (PEO), one of the oldest EO used to treat gastrointestinal diseases. Transcriptomic, quantitative reverse transcription-polymerase chain reaction (qRT-PCR) and proteomic, two-dimensional polyacryl amid gel electrophoresis (2D-PAGE) methods have revealed that, in the presence of a sublethal concentration of PEO, the expression of several virulence-associated genes was decreased (cheY 0.84x; flhB 0.79x; flgE 0.205x; cadF 0.08x; wlaB 0.89x; porA 0.25x; cbf2 4.3x) while impaired motility was revealed with a functional analysis. Scanning electron micrographs of the exposed cells showed that, unlike in the presence of other stresses, the originally curved C. jejuni cells straightened upon PEO exposure. Gaining insight into the molecular background of this stress response, we have revealed that in the presence of PEO C. jejuni dominantly exerts a general stress response that elevates the expression of general stress genes like dnaK, groEL, groES (10.41x, 3.63x, and 4.77x). The most important genes dps, sodB, and katA involved in oxidative stress responses showed however moderate transcriptional elevations (1,58x, 1,55x, and 1,85x).

Campylobacter sp.: Pathogenicity factors and prevention methods—new molecular targets for innovative antivirulence drugs?

“…Others report impaired motility and adhesion of C. jejuni by clove oil, thyme and the so-called campynexins (Johnson et al 2015), and modulation of stress response and virulence effects of C. jejuni by peppermint essential oil (Kovács et al 2019). Castillo et al (2011) showed that extracts of Acacia farnesiana (sweet acacia) and Artemisia ludoviciana (silvery mugwort) inhibited CDT production in C. jejuni and C. coli (Castillo et al 2011).…”

Review on Stress Tolerance in Campylobacter jejuni

“…The VBNC form of Campylobacter has been categorized based on reduced metabolism, augmented production of the degrading enzymes and substrates, and ( Chaveerach et al, 2003 ; Upadhyay et al, 2019 ). Consequently, microbes can live for longer periods in hostile conditions ( Kovacs et al, 2019 ).…”

“…They displayed acidic cross-protection, which initiated ATR under oxygen or air status. In addition, the ATR initiation of microbes at pH 4.5 varies according to the culture media; this might be due to the different nutrient compositions of the various culture media ( Kovacs et al, 2019 ), -. C .…”

“…Sodium chloride (NaCl) is one of the most used preservatives in the food industry. C. jejuni is highly responsive to high osmolarity compared to most other enteric microbes ( Feng et al, 2018 ; Kovacs et al, 2019 ). C. jejuni is unable to multiply with ≥2% NaCl at 42°C, but can multiply in the presence of 0.5% to 1.5% NaCl at 42°C ( Gomes et al, 2018 ).…”

“…For C. coli , decimal reduction times (D-values) were 381, 89, 21.9, and 5.7 s at 49.9, 55.4, 60.0, and 62.5°C, respectively, in phosphate buffer saline (PBS) ( Habib et al, 2010 ; Upadhyay et al, 2019 ). Treatment of C. jejuni at 55°C for 3 min, decreased the density by 2–3 log cfu/ml ( Kovacs et al, 2019 ). Heat treatment caused C. jejuni to lose its invasion capacity, and upregulate transcriptional factor HrcA for acid shock ( Xu et al, 2019 ).…”