College of Food Science and Engineering, Northwest A&F University, Yangling, China.
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Foodborne Pathog Dis. 2023 Apr;20(4):138-148. doi: 10.1089/fpd.2022.0084. Epub 2023 Apr 3.
, the causative agents of bacillary dysentery, remains a significant threat to public health. essential oil (LC-EO), one of the natural essential oils, exhibited promising biological activities. In this study, the antibacterial effects and possible mechanisms of LC-EO on and its application in lettuce medium were investigated. The minimum inhibitory concentration (MIC) of LC-EO against ATCC 25931 and CMCC 51592 was 4 and 6 μL/mL, respectively. The LC-EO could inhibit the growth of , and decreased to undetectable levels with 4 μL/mL for 1 h in Luria-Bertani broth. The antibacterial mechanism indicated that after the treatment of LC-EO, the production of reactive oxygen species and the activity of superoxide dismutase were significantly elevated in cells, and eventually led to the lipid oxidation product, the malondialdehyde content that significantly increased. Moreover, LC-EO at 2 MIC could destroy 96.51% of bacterial cell membrane integrity, and made cells to appear wrinkled with a rough surface, so that the intracellular adenosine triphosphate leakage was about 0.352-0.030 μmol/L. Finally, the results of application evaluation indicated that the addition of LC-EO at 4 μL/mL in lettuce leaves and 6 μL/mL in lettuce juice could decrease the number of to undetectable levels without remarkable influence on the lettuce leaf sensory quality. In summary, LC-EO exerted strong antibacterial activity and has the potential to control in food industry.
志贺氏菌，细菌性痢疾的病原体，仍然对公共卫生构成重大威胁。丁香精油（LC-EO）是一种天然精油，具有有前景的生物活性。本研究旨在探讨 LC-EO 对志贺氏菌的抗菌作用及其在生菜培养基中的应用。LC-EO 对 ATCC 25931 和 CMCC 51592 的最小抑菌浓度（MIC）分别为 4 和 6 μL/mL。LC-EO 能抑制志贺氏菌的生长，并能在 LB 肉汤中用 4 μL/mL 的 LC-EO 处理 1 小时，将其数量减少至无法检测的水平。抗菌机制表明，经 LC-EO 处理后，细胞内活性氧的产生和超氧化物歧化酶的活性显著升高，最终导致脂质氧化产物丙二醛含量显著增加。此外，LC-EO 在 2 MIC 时可破坏 96.51%的细菌细胞膜完整性，使细胞出现褶皱和粗糙表面，导致细胞内三磷酸腺苷泄漏约 0.352-0.030 μmol/L。最后，应用评价结果表明，在生菜叶片中添加 4 μL/mL 的 LC-EO，在生菜汁中添加 6 μL/mL 的 LC-EO 可使志贺氏菌数量减少至无法检测的水平，而对生菜叶片的感官质量无显著影响。综上所述，LC-EO 具有较强的抗菌活性，有望控制食品工业中的志贺氏菌。
