Yu Huijie, Pei Juxin, Qiu Weiqiang, Mei Jun, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China.
Front Microbiol. 2022 Mar 10;13:812792. doi: 10.3389/fmicb.2022.812792. eCollection 2022.
The study was to evaluate the antimicrobial impacts on L. essential oil (MOEO) against . The minimum inhibitory concentration (MIC) of MOEO on was 1 μL⋅mL. The kill-time curve exhibited that MOEO had good antimicrobial activity. The analysis of cellular ingredients leakage and cell viability illustrated that MOEO has destruction to the morphology of the cell membrane. The damage to the membrane integrity by MOEO has been confirmed by transmission and scanning electron microscopy, obvious morphological and ultrastructural changes were observed in the treated bacterial cells. The MOEO at 0.5 μL⋅mL can inhibit the biofilm formation, biofilm motility, and extracellular polysaccharide production. Meanwhile, the qPCR results exhibited MOEO inhibited the expression of virulence genes. The findings showed that MOEO exerted its antimicrobial effect mainly by destroying the membrane, which indicated its potential as a natural food preservative.
该研究旨在评估柠檬桉叶精油（MOEO）对[具体对象未明确]的抗菌作用。MOEO对[具体对象未明确]的最低抑菌浓度（MIC）为1μL·mL。杀菌时间曲线表明MOEO具有良好的抗菌活性。细胞成分泄漏和细胞活力分析表明MOEO对细胞膜形态有破坏作用。透射电子显微镜和扫描电子显微镜证实了MOEO对膜完整性的损害，在处理后的细菌细胞中观察到明显的形态和超微结构变化。0.5μL·mL的MOEO可抑制生物膜形成、生物膜运动性和细胞外多糖产生。同时，qPCR结果表明MOEO抑制了毒力基因的表达。研究结果表明，MOEO主要通过破坏细胞膜发挥抗菌作用，这表明其作为天然食品防腐剂的潜力。
