College of Food Science and Technology, Hainan University, Haikou 570228, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
Molecules. 2021 Jan 5;26(1):245. doi: 10.3390/molecules26010245.
The demand for reduced chemical preservative usage is currently growing, and natural preservatives are being developed to protect seafood. With its excellent antibacterial properties, linalool has been utilized widely in industries. However, its antibacterial mechanisms remain poorly studied. Here, untargeted metabolomics was applied to explore the mechanism of cells treated with linalool. Results showed that linalool exhibited remarkable antibacterial activity against , with 1.5 µL/mL minimum inhibitory concentration (MIC). The growth of was suppressed completely at 1/2 MIC and 1 MIC levels. Linalool treatment reduced the membrane potential (MP); caused the leakage of alkaline phosphatase (AKP); and released the DNA, RNA, and proteins of , thus destroying the cell structure and expelling the cytoplasmic content. A total of 170 differential metabolites (DMs) were screened using metabolomics analysis, among which 81 species were upregulated and 89 species were downregulated after linalool treatment. These DMs are closely related to the tricarboxylic acid (TCA) cycle, glycolysis, amino acid metabolism, pantothenate and CoA biosynthesis, aminoacyl-tRNA biosynthesis, and glycerophospholipid metabolism. In addition, linalool substantially affected the activity of key enzymes, such as succinate dehydrogenase (SDH), pyruvate kinase (PK), ATPase, and respiratory chain dehydrogenase. The results provided some insights into the antibacterial mechanism of linalool against and are important for the development and application of linalool in seafood preservation.
目前，人们对减少化学防腐剂使用的需求不断增长，因此开发了天然防腐剂来保护海鲜。芳樟醇具有优异的抗菌性能，已广泛应用于各个行业。然而，其抗菌机制仍研究甚少。在这里，我们采用非靶向代谢组学方法来探究芳樟醇处理细胞的机制。结果表明，芳樟醇对 表现出显著的抗菌活性，其最小抑菌浓度（MIC）为 1.5 µL/mL。在 1/2 MIC 和 1 MIC 水平下， 完全被抑制生长。芳樟醇处理降低了细胞膜电位（MP）；导致碱性磷酸酶（AKP）泄漏；并释放 的 DNA、RNA 和蛋白质，从而破坏细胞结构并排出细胞质内容物。通过代谢组学分析筛选出 170 种差异代谢物（DMs），其中 81 种上调，89 种下调。这些 DMs 与三羧酸（TCA）循环、糖酵解、氨基酸代谢、泛酸和 CoA 生物合成、氨酰-tRNA 生物合成以及甘油磷脂代谢密切相关。此外，芳樟醇还显著影响了琥珀酸脱氢酶（SDH）、丙酮酸激酶（PK）、ATP 酶和呼吸链脱氢酶等关键酶的活性。这些结果为芳樟醇对 的抗菌机制提供了一些见解，对芳樟醇在海鲜保鲜中的开发和应用具有重要意义。
