Luz Isabelle da Silva, de Melo Adma Nadja Ferreira, Bezerra Taliana Kênia Alves, Madruga Marta Suely, Magnani Marciane, de Souza Evandro Leite
1 Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba , João Pessoa, Brazil .
Foodborne Pathog Dis. 2014 May;11(5):357-61. doi: 10.1089/fpd.2013.1695. Epub 2014 Mar 3.
This study aimed to evaluate whether sublethal concentrations of the essential oil of Origanum vulgare L. (OVEO) and its major compound carvacrol (CAR) cause injury to the cell membrane and outer membrane of Salmonella enterica serovar Typhimurium ATCC 14028 grown in a meat broth and to assess the effect of these substances on membrane fatty acid (FA) composition. Exposure of Salmonella Typhimurium ATCC 14028 to sublethal concentrations of OVEO or CAR caused damage to the cytoplasmic membrane and outer membrane. OVEO- and CAR-treated cells showed lower amounts of saturated FA than nontreated cells. Changes in membrane FA composition were mainly related to an increase of C16:1ω7c, C16:1ω7t, and C18:2ω6c, and to a decrease of C16:0, C17:0 cyclo, and C19:0 cyclo. These results indicate that exposure to sublethal concentrations of OVEO or CAR caused sublethal injury Salmonella Typhimurium ATCC 14028 and suggest that an adaptive response to these stresses is related to increased synthesis of unsaturated FA and cis-trans isomerization.
本研究旨在评估牛至（Origanum vulgare L.）精油（OVEO）及其主要成分香芹酚（CAR）的亚致死浓度是否会对在肉汁培养基中生长的鼠伤寒沙门氏菌（Salmonella enterica serovar Typhimurium）ATCC 14028的细胞膜和外膜造成损伤，并评估这些物质对膜脂肪酸（FA）组成的影响。将鼠伤寒沙门氏菌ATCC 14028暴露于OVEO或CAR的亚致死浓度下会导致细胞质膜和外膜受损。经OVEO和CAR处理的细胞中饱和脂肪酸的含量低于未处理的细胞。膜脂肪酸组成的变化主要与C16:1ω7c、C16:1ω7t和C18:2ω6c的增加以及C16:0、C17:0环丙烷和C19:0环丙烷的减少有关。这些结果表明，暴露于OVEO或CAR的亚致死浓度会导致鼠伤寒沙门氏菌ATCC 14028受到亚致死损伤，并表明对这些应激的适应性反应与不饱和脂肪酸合成增加和顺反异构化有关。
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