Antibacterial effect of citral on yersinia enterocolitica and its mechanism

Kang, Shenmin; Li, Xuejiao; Xing, Zeyu; Liu, Xue; Bai, Xiaojing; Yang, Yanpeng; Guo, Du; Xia, Xiaodong; Zhang, Chunyu; Shi, Chao

doi:10.1016/j.foodcont.2021.108775

Cited by 42 publications

(16 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar research reported that alkyl ferulate esters can hyperpolarize the cell membranes of L. monocytogenes [ 42 ]. Relatedly, citral caused cell membrane hyperpolarization in Yersinia enterocolitica and Cronobacter sakazakii [ 23 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…However, alkyl ferulate esters achieves their bacteriostatic effect by making holes in the surface of the cell membrane of L. monocytogenes [ 42 ]. Citral treatments led to Yersinia enterocolitica cell membrane atrophy and sagging but no membrane rupture nor the formation of pores [ 43 ]. Therefore, different natural compounds have different modes of action on different pathogens.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Juglone Inhibits Listeria monocytogenes ATCC 19115 by Targeting Cell Membrane and Protein

Cai

Zou

et al. 2022

Foods

View full text Add to dashboard Cite

Foodborne disease caused by Listeria monocytogenes is a major global food safety problem. A potential solution is the antimicrobial development of the highly bioactive natural product juglone, yet few studies exist on its antibacterial mechanism against L. monocytogenes. Thus, we aimed to elucidate the antibacterial mechanism of action of juglone against L. monocytogenes by determining the resultant cell morphology, membrane permeability, membrane integrity, and proteome changes. The minimum inhibitory concentration of juglone against L. monocytogenes was 50 μg/mL, and L. monocytogenes treated with juglone had longer lag phases compared to controls. Juglone induced L. monocytogenes cell dysfunction, leakage of potassium ions, and membrane potential hyperpolarization. Confocal laser scanning microscopy and field-emission-gun scanning electron microscope assays revealed clear membrane damage due to juglone treatment. Fourier transform infrared analyses showed that L. monocytogenes responded to juglone by some conformational and compositional changes in the molecular makeup of the cell membrane. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that juglone either destroyed proteins or inhibited proteins synthesis in L. monocytogenes. Therefore, our findings established juglone as a natural antibacterial agent with potential to control foodborne L. monocytogenes infections.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Juglone Inhibits Listeria monocytogenes ATCC 19115 by Targeting Cell Membrane and Protein

Cai

Zou

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…sonnei in the LB broth and PBS media ( Figure 2 ) and lettuce leaves ( Figure 8 ). Kang et al (2022) showed that citral at 0.4 mg/mL reduced Yersinia enterocolitica in the PBS medium to below the limit of detection within 30 min, while it took 180 min for citral at 0.4 mg/mL to reduce Y. enterocolitica in LB broth to below the limit of detection (<1 CFU/mL) [ 29 ]. The amount of E. coli treated with 2 μL/mL of camphor essential oil decreased by 3 log CFU/mL [ 30 ].…”

Section: Discussionmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Linalool against Shigella sonnei and Its Application in Lettuce

Guo

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

Shigella sonnei (S. sonnei) infection accounted for approximately 75% of annual outbreaks of shigellosis, with the vast majority of outbreaks due to the consumption of contaminated foods (e.g., fresh vegetables, potato salad, fish, beef, etc.). Thus, we investigated the antibacterial effect and mechanism of linalool on S. sonnei and evaluated the effect of linalool on the sensory quality of lettuce. The minimum inhibitory concentration (MIC) of linalool against S. sonnei ATCC 25931 was 1.5 mg/mL. S. sonnei was treated with linalool at 1× MIC for 30 min and the amount of bacteria was decreased below the detection limit (1 CFU/mL) in phosphate-buffered saline (PBS) and Luria-Bertani (LB) medium. The bacterial content of the lettuce surface was reduced by 4.33 log CFU/cm2 after soaking with linalool at 2× MIC. Treatment with linalool led to increased intracellular reactive oxygen species (ROS) levels, decreased intracellular adenosine-triphosphate (ATP) content, increased membrane lipid oxidation, damaged cell membrane integrity, and hyperpolarized cell membrane potential in S. sonnei. The application of linalool to lettuce had no effect on the color of lettuce compared to the control. The sensory evaluation results showed that linalool had an acceptable effect on the sensory quality of lettuce. These findings indicate that linalool played an antibacterial effect against S. sonnei and had potential as a natural antimicrobial for the inhibition of this foodborne pathogen.

show abstract

“…Experiments to investigate the antimicrobial effect of citral on Y. enterocolitica have also been performed. The minimum inhibitory concentration and minimum bactericidal concentration of citral against Y. enterocolitica ATCC 23715 were 0.2 and 0.4 mg/mL, respectively [ 43 ]. Citral also inhibited the growth of C. albicans [ 44 ].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Microbiological Tests of S-Carvone and Geraniol and Selected Derivatives of These Compounds That May Be Formed in the Processes of Isomerization and Oxidation

et al. 2022

View full text Add to dashboard Cite

This work presents a literature review on the biological activity of S-carvone, geraniol and derivatives of these compounds, which are formed in the process of isomerization (during the process of geraniol isomerization, oxidation products of this compound are also obtained). Moreover, this work presents preliminary microbiological tests of creams with the addition of these biologically active compounds: S-carvone, geraniol, carvacrol (an S-carvone isomerization product), nerol (a geraniol isomerization product), linalool (a geraniol isomerization product) and citral (a geraniol oxidation product). Because the post-reaction mixture obtained after the S-carvone isomerization has a relatively simple composition, it was also added to creams and tested without isolating pure compounds. This may be a cheaper alternative to creams prepared with the addition of pure compounds. The mixture obtained after the geraniol isomerization process has a very complex composition; therefore, only compounds with the lowest molecular weight and are easily commercially available were selected for studies. The content of the tested compounds in the creams ranged from 0.5 to 3 wet%. The following microorganisms were selected for microbiological tests: the Gram-negative bacterium Escherichia coli K12, the Gram-positive bacterium Staphylococcus epidermidis, and the fungi Candida albicans, Trichophyton rubrum, Aspergillus niger, and Penicillium chrysogenum. A content of 3% carvacrol, nerol, geraniol and citral inhibited the growth of E. coli, and attenuated the growth of C. albicans and T. rubrum. On the other hand, 3% carvacrol and citral only poorly attenuated the growth of the mould fungi P. chrysogenum and A. niger.

show abstract

Antibacterial effect of citral on yersinia enterocolitica and its mechanism

Cited by 42 publications

References 53 publications

Juglone Inhibits Listeria monocytogenes ATCC 19115 by Targeting Cell Membrane and Protein

Juglone Inhibits Listeria monocytogenes ATCC 19115 by Targeting Cell Membrane and Protein

Antibacterial Activity and Mechanism of Linalool against Shigella sonnei and Its Application in Lettuce

Preliminary Microbiological Tests of S-Carvone and Geraniol and Selected Derivatives of These Compounds That May Be Formed in the Processes of Isomerization and Oxidation

Contact Info

Product

Resources

About