Juglone Inhibits ATCC 19115 by Targeting Cell Membrane and Protein.

Foodborne disease caused by is a major global food safety problem. A potential solution is the antimicrobial development of the highly bioactive natural product juglone, yet few studies exist on its antibacterial mechanism against . Thus, we aimed to elucidate the antibacterial mechanism of action of juglone against by determining the resultant cell morphology, membrane permeability, membrane integrity, and proteome changes. The minimum inhibitory concentration of juglone against was 50 μg/mL, and treated with juglone had longer lag phases compared to controls. Juglone induced cell dysfunction, leakage of potassium ions, and membrane potential hyperpolarization. Confocal laser scanning microscopy and field-emission-gun scanning electron microscope assays revealed clear membrane damage due to juglone treatment. Fourier transform infrared analyses showed that responded to juglone by some conformational and compositional changes in the molecular makeup of the cell membrane. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that juglone either destroyed proteins or inhibited proteins synthesis in . Therefore, our findings established juglone as a natural antibacterial agent with potential to control foodborne infections.