Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli

Abstract

The aim of this study was to investigate the antibacterial activity of black pepper essential oil (BPEO) on Escherichia coli, further evaluate the potential mechanism of action. Results showed that the minimum inhibition concentration (MIC) of BPEO was 1.0 μL/mL. The diameter of inhibition zone values were with range from 17.12 to 26.13 mm. 2 × MIC treatments had lower membrane potential and shorter kill-time than 1 × MIC, while control had the highest values. E. coli treated with BPEO became deformed, pitted, shriveled, adhesive, and broken. 2 × MIC exhibited the greatest electric conductivity at 1, 3, 5, 7, 9, 11, and 13 h, leaked DNA materials at 4, 8, 12, 16, 20, 24, and 28 h, proteins at 4, 6, 8, 10, 12, 14, and 16 h, potassium ion at 0, 0.5, 1, 1.5, and 2 h, phosphate ion at 0.5, 1, 1.5, and 2 h and ATP (P < 0.05); 1 × MIC had higher values than control. BPEO led to the leakage, disorder and death by breaking cell membrane. This study suggested that the BPEO has potential as the natural antibacterial agent in meat industry.

The Antimicrobial Effect of a Commercial Mixture of Natural Antimicrobials Against Escherichia coli O157:H7

“…The natural antimicrobial caused a rapid release of proteins and 260 nm absorbing material, which increased over time, suggesting damage to the cytoplasmic membrane of the pathogen, which is consistent with the increase in relative electric conductivity. Zhang et al (2017) also observed a dose dependent increase (0, MIC, 2xMIC) in the protein and nucleic acid release of non-pathogenic E. coli cells after treatment with black pepper essential oil. Carvacrol and cinnamon essential oil has also been found to cause protein and nucleic acid release in E. coli and Staphylococcus aureus (Zhang et al 2016).…”

Essential Oils and Mono/bi/tri-Metallic Nanocomposites as Alternative Sources of Antimicrobial Agents to Combat Multidrug-Resistant Pathogenic Microorganisms: An Overview

“…The various bioactive components present in different EOs play an individual role; for instance, the EOs of cinnamon and black pepper damaged the cell membrane and decreased the metabolic activity of E. coli and S. aureus [85,86]. Similarly, EO from Dipterocarpus gracilis inhibited the growth of P. mirabilis and B. cereus by infecting cytoplasmic membrane.…”

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

“…The rational use of food preservatives has attracted great attention in the modern Chinese meat industry . With the growing interest in ‘green’ food additive alternatives, essential oils extracted from plants are increasingly applied as natural antimicrobial and antioxidant agents . Cinnamon essential oil (CEO), categorized as generally recognized as safe by the US Food and Drug Administration, has exhibited effective antibacterial activity against food spoilage bacteria such as Escherichia coli and Staphylococcus aureus .…”

“…4 With the growing interest in 'green' food additive alternatives, essential oils extracted from plants are increasingly applied as natural antimicrobial and antioxidant agents. 5,6 Cinnamon essential oil (CEO), categorized as generally recognized as safe by the US Food and Drug Administration, 7 has exhibited effective antibacterial activity against food spoilage bacteria such as Escherichia coli and Staphylococcus aureus. 8 It is also effective in delaying lipid oxidation and preventing the increase in biogenic amines and total volatile basic nitrogen (TVB-N) by reducing microbial counts of fresh sausage during storage.…”