Cai Yingying, Zou Guangming, Xi Meihua, Hou Yujie, Shen Heyu, Ao Jingfang, Li Mei, Wang Jun, Luo Anwei
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Foods. 2022 Aug 24;11(17):2558. doi: 10.3390/foods11172558.
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.
由[未提及具体病原体]引起的食源性疾病是一个重大的全球食品安全问题。一种潜在的解决方案是对抗菌活性高的天然产物胡桃醌进行抗菌开发，但关于其对[未提及具体病原体]的抗菌机制的研究很少。因此，我们旨在通过确定所产生的细胞形态、膜通透性、膜完整性和蛋白质组变化来阐明胡桃醌对[未提及具体病原体]的抗菌作用机制。胡桃醌对[未提及具体病原体]的最低抑菌浓度为50μg/mL，与对照组相比，用胡桃醌处理的[未提及具体病原体]具有更长的延迟期。胡桃醌诱导[未提及具体病原体]细胞功能障碍、钾离子泄漏和膜电位超极化。共聚焦激光扫描显微镜和场发射枪扫描电子显微镜分析显示，由于胡桃醌处理，细胞膜有明显损伤。傅里叶变换红外分析表明，[未提及具体病原体]通过细胞膜分子组成的一些构象和成分变化对胡桃醌作出反应。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明，胡桃醌要么破坏[未提及具体病原体]中的蛋白质，要么抑制其蛋白质合成。因此，我们的研究结果确定胡桃醌是一种具有控制食源性[未提及具体病原体]感染潜力的天然抗菌剂。
