College of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, 710021, China.
Grassl and Agri-Husbandry Research Center, School of Grassl and Science, Qingdao Agricultural University, Qingdao, Shandong, 266109, China.
Food Funct. 2022 Nov 14;13(22):11476-11488. doi: 10.1039/d2fo01306a.
is a pathogenic microorganism that can cause food-borne diseases. Lipoic acid (LA) has been used as an antioxidant against bacteria, but its antibacterial mechanism is rarely reported. This study aims to explore the antibacterial mechanism of LA and its effect on the metabolites of through membrane damage and metabolomics analysis. The results showed that the minimum inhibitory concentration (MIC) of LA against was 2.5 mg mL. The membrane potential was depolarized, and intracellular pH (pH) and ATP were significantly reduced, indicating that LA destroys the cell membrane structure. Confocal laser scanning microscopy (CLSM) and field emission scanning electron microscopy (FESEM) further confirmed LA-induced cell membrane damage. The metabolic profile of following LA treatment was analyzed by liquid chromatography-mass spectrometry (LC-MS). In the metabolome evaluation, 6209 differential metabolites were screened, including 3394 up-regulated and 2815 down-regulated metabolites. Fifteen metabolic pathways of exhibited significant changes after LA treatment, including the pathways important for amino acid and nucleotide metabolism. The results show that LA is a bacteriostatic substance with potential application value in the food industry.
是一种能引起食源性疾病的致病菌。近年来，人们发现硫辛酸（LA）对细菌有一定的抑制作用，但其抗菌机制尚不清楚。本研究旨在通过细胞膜损伤和代谢组学分析探讨 LA 对 的抗菌机制及其对代谢物的影响。结果表明，LA 对 的最小抑菌浓度（MIC）为 2.5 mg/mL。LA 能使细胞膜电位去极化，细胞内 pH 值（pH）和 ATP 显著降低，表明 LA 破坏了细胞膜结构。激光共聚焦扫描显微镜（CLSM）和场发射扫描电子显微镜（FESEM）进一步证实了 LA 诱导的细胞膜损伤。采用液相色谱-质谱联用技术（LC-MS）对 LA 处理后的 代谢谱进行分析。在代谢组学评价中，筛选出 6209 个差异代谢物，包括 3394 个上调和 2815 个下调代谢物。LA 处理后，有 15 条 代谢途径发生显著变化，其中包括与氨基酸和核苷酸代谢有关的途径。研究结果表明，LA 是一种具有潜在应用价值的抑菌物质，可应用于食品工业。
