文献类型：期刊文献

英文题名：Antibacterial activity and mechanism of Litsea cubeba essential oil against food contamination by Escherichia coli and Salmonella enterica

作者：Mei, Canchao[1] Wang, Xue[2,3] Chen, Yicun[2,3] Wang, Yangdong[2,3] Yao, Feng[1] Li, Zicheng[1] Gu, Qing[1] Song, Dafeng[1]

第一作者：Mei, Canchao

通信作者：Song, DF[1]

机构：[1]Zhejiang Gongshang Univ, Key Lab Food Microbial Technol Zhejiang Prov, 18 Xue Zheng St, Hangzhou 310018, Peoples R China;[2]Chinese Acad Forestry, State Key Lab Tree Genet & Breeding, Beijing, Peoples R China;[3]Chinese Acad Forestry, Inst Subtrop Forestry, Hangzhou, Peoples R China

年份：2020

卷号：40

期号：4

外文期刊名：JOURNAL OF FOOD SAFETY

收录：;Scopus(收录号：2-s2.0-85085069047);WOS:【SCI-EXPANDED(收录号:WOS:000530490600001)】；

基金：This research was supported by the Natural Science Foundation of Zhejiang Province (No. LY18C06004).

语种：英文

摘要：Litsea cubeba essential oil (LC-EO) has been reported as antibacterial agents, but there are few studies about its possible antibacterial mechanism. The antibacterial activities and the underlying mechanisms of LC-EO against Escherichia coli O157: H7 and Salmonella enterica were investigated. The results showed that the LC-EO was more effective against gram-negative bacteria. The inhibition zone for E. coli O157: H7 and S. enterica were 3.1 +/- 0.8 and 4.5 +/- 0.6 mm, respectively. The minimum inhibitory concentration of LC-EO against both bacteria was 0.9 mu g/ml, while the minimum bactericidal concentrations were 4.5 and 9 mu g/ml. Gas chromatography-mass spectrometry analysis confirmed that citral (86.8%) was the main component of LC-EO. The results of a time-kill analysis illustrated that treatment with LC-EO led to a rapid decrease in viable bacterial cell number. The release of electrolytes and nucleic acids from the bacterial cells increased with the dose of LC-EO. Propidium iodide uptake revealed that LC-EO caused cell membrane damage. Scanning electron and transmission electron microscopy showed that LC-EO caused damage to the cell walls and membranes, resulting in cell deformation, atrophy, and large central voids. Thus, LC-EO may provide the basis for the development of new natural food preservatives.