Synergetic effect of petit‐high pressure carbon dioxide combined with cinnamon (Cinnamomum cassia) essential oil against Salmonella typhimurium

Niu, Liyuan; Zhang, Yilin; Jie, Mingsha; Cheng, Yih–Shyang; Xiang, Qisen; Zhang, Zhijian; Bai, Yanhong

doi:10.1111/ijfs.15613

Cited by 6 publications

(12 citation statements)

References 60 publications

(91 reference statements)

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“…In the experiments of this paper, the changes of ROS content were observed by measurement and fluorescence microscope. It was found that a large amount of ROS would be produced in Salmonella enteritidis cells treated with CEO, with the increase in CEO concentration indicating that CEO could induce bacterial cells to produce a large amount of ROS [ 52 ]. It also caused oxidative damage to cells, thereby playing a bacteriostatic effect [ 53 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella enteritidis Cells

Zhang

Zhao

Chen

et al. 2022

Foods

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Salmonella is an important pathogen causing food poisoning. Food safety and health are the themes of today′s society. As a class of food-borne pathogens, Salmonella enteritidis had become one of the common zoonotic pathogens. Cinnamon essential oil (CEO) had been reported as an antibacterial agent, but there are few studies on its antibacterial mechanism. This study investigated the effects of CEO on oxidative damage and outer membrane protein genes of Salmonella enteritidis cells. First, the reactive oxygen species content in bacteria treated with different concentrations of cinnamon essential oil was determined by fluorescence spectrophotometry, and the effects of superoxide dismutase (SOD), catalase (CAT) and superoxide dismutase (SOD), and catalase (CAT) and peroxidase (POD) were determined by the kit method. The activity of POD and the content of malondialdehyde (MDA) were investigated to investigate the oxidative damage of CEO to Salmonella enteritidis cells. By analyzing the effect of CEO on the Salmonella enteritidis cell membrane’s outer membrane protein gene expression, the mechanism of CEO′s action on the Salmonella enteritidis cell membrane was preliminarily discussed. The results showed that CEO treatment had an obvious oxidative damaging effect on Salmonella enteritidis. Compared with the control group, the increase in CEO concentration caused a significant increase in the bacteria ROS content. The observation technique experiment found that with the increase in CEO concentration, the number of stained cells increased, which indicated that CEO treatment would increase the ROS level in the cells, and it would also increase with the increase in CEO concentration, thus causing the oxidation of cells and damage. In addition, CEO treatment also caused the disruption of the balance of the cellular antioxidant enzymes (SOD, CAT, POD) system, resulting in an increase in the content of MDA, a membrane lipid metabolite, and increased protein carbonylation, which ultimately inhibited the growth of Salmonella enteritidis. The measurement results of cell membrane protein gene expression levels showed that the Omp genes to be detected in Salmonella enteritidis were all positive, which indicated that Salmonella enteritidis carried these four genes. Compared with the control group, the relative expressions of OmpF, OmpA and OmpX in the CEO treatment group were significantly increased (p < 0.05), which proved that the cell function was disturbed. Therefore, the toxicity of CEO to Salmonella enteritidis could be attributed to the damage of the cell membrane and the induction of oxidative stress at the same time. It was speculated that the antibacterial mechanism of CEO was the result of multiple effects. This work was expected to provide a theoretical basis for the development of new natural food preservatives and the prevention and control of Salmonella enteritidis.

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Section: Discussionmentioning

confidence: 99%

Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella enteritidis Cells

Zhang

Zhao

Chen

et al. 2022

Foods

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“…The minimum inhibitory concentration (MIC) of CIN against S. cerevisiae was obtained using a broth microdilution method [ 17 ]. The MIC indicated the lowest concentration of CIN that completely inhibited microbial growth after incubation for 24 h. In brief, the stock solution of CIN was first dissolved in Tween 80 at a ratio of 1:1 ( v / v ) and then mixed with the sterile YPD medium to prepare the CIN solutions with concentrations of 0.0025–0.04% ( v / v ).…”

Section: Methodsmentioning

confidence: 99%

“…The OST-200ML HPCO 2 system (Xi’an Oster Instrument Technology, Xi’an, China) was applied to inactivate S. cerevisiae . The pasteurization process, with CIN and p -HPCO 2 and the p -HPCO 2 setup, has been described in detail in our previous study [ 17 ]. The prepared yeast samples were transferred to the high-pressure vessel, which was placed in a thermostatic bath to control the process temperature.…”

Section: Methodsmentioning

confidence: 99%

“…Afterward, the samples were immediately placed on ice to cool down. The supernatants were collected to measure the content of intracellular ATP according to the instructions of an ATP assay kit (Beyotime Biotechnology, Shanghai, China) [ 17 ]. The Tecan Spark ® multimode microplate reader (Tecan Group Ltd., Männedorf, Switzerland) was used to detect the luminescence intensity.…”

Section: Methodsmentioning

confidence: 99%

“…However, to achieve the desired antimicrobial activity, treatment with p -HPCO 2 at room temperature takes a long time [ 16 ]. The previous study demonstrated that CIN and p -HPCO 2 , in combination, had synergistic antibacterial activity against Salmonella typhimurium [ 17 ]. The combined treatment could overcome the shortcomings of an individual treatment, which not only reduced the additive amount of CIN but also shortened the processing time and improved the germicidal efficiency.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Combined Treatment with Cinnamon Oil and petit-High Pressure CO2 against Saccharomyces cerevisiae

Niu

Liu

Wang

et al. 2022

Foods

Self Cite

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This study investigated the effects of the combined treatment with cinnamon oil (CIN) and petit-high pressure CO2 (p-HPCO2) against Saccharomyces cerevisiae. The results showed that CIN and p-HPCO2 exhibited a synergistic antifungal effect against S. cerevisiae. After being treated by CIN at a final concentration of 0.02% and p-HPCO2 under 1.3 MPa at 25 °C for 2 h, the S. cerevisiae population decreased by 3.35 log10 CFU/mL, which was significantly (p < 0.05) higher than that of CIN (1.11 log10 CFU/mL) or p-HPCO2 (0.31 log10 CFU/mL). Through scanning electron microscopy, fluorescence staining, and other approaches, a disorder of the structure and function of the cell membrane was observed after the CIN + p-HPCO2 treatment, such as severe morphological changes, increased membrane permeability, decreased cell membrane potential, and loss of membrane integrity. CIN + p-HPCO2 also induced mitochondrial membrane depolarization in S. cerevisiae cells, which could be associated with the decrease in intracellular ATP observed in this study. Moreover, the expression of genes involved in ergosterol synthesis in S. cerevisiae was up-regulated after exposure to CIN + p-HPCO2, which might be an adaptive response to membrane damage. This work demonstrates the potential of CIN and p-HPCO2 in combination as an alternative pasteurization technique for use in the food industry.

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Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

Hosseini,

Mahmoudi,

Pakbin

et al. 2024

Food Science & Nutrition

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Since foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. Pathogens, such as Salmonella species, Escherichia coli, Bacillus cereus, Clostridium species, Staphylococcus aureus, Listeria monocytogenes, Campylobacter species, etc., enter the consumer's body through the consumption of contaminated food and eventually cause disease, disability, and death in humans. In particular, the expression of virulence genes of these pathogens in various food environments containing them has been repeatedly reported, which is a key issue for the survival and pathogenicity of the pathogen. Hence, in this review, the interventions to prevent and control foodborne diseases, such as the application of natural preservatives, redox potential, heat treatments, high‐pressure processing, and gaseous atmosphere, are discussed based on the literature. Moreover, the effects of various environmental conditions on bacterial gene expression are comprehensively reviewed. In conclusion, the effects of intrinsic and extrinsic factors on the growth and pathogenicity of bacteria are very complicated. The information obtained from the current study can be used to develop new control strategies, improve food safety, and ensure human health.

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Synergetic effect of petit‐high pressure carbon dioxide combined with cinnamon (Cinnamomum cassia) essential oil against Salmonella typhimurium

Cited by 6 publications

References 60 publications

Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella enteritidis Cells

Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella enteritidis Cells

Effect of Combined Treatment with Cinnamon Oil and petit-High Pressure CO2 against Saccharomyces cerevisiae

Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

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