Su Ruiying, Guo Peng, Zhang Ziruo, Wang Jingzi, Guo Xinyi, Guo Du, Wang Yutang, Lü Xin, Shi Chao
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
School of Science, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China.
Foods. 2022 Oct 11;11(20):3160. doi: 10.3390/foods11203160.
) infection accounted for approximately 75% of annual outbreaks of shigellosis, with the vast majority of outbreaks due to the consumption of contaminated foods (e.g., fresh vegetables, potato salad, fish, beef, etc.). Thus, we investigated the antibacterial effect and mechanism of linalool on and evaluated the effect of linalool on the sensory quality of lettuce. The minimum inhibitory concentration (MIC) of linalool against ATCC 25931 was 1.5 mg/mL. was treated with linalool at 1× MIC for 30 min and the amount of bacteria was decreased below the detection limit (1 CFU/mL) in phosphate-buffered saline (PBS) and Luria-Bertani (LB) medium. The bacterial content of the lettuce surface was reduced by 4.33 log CFU/cm after soaking with linalool at 2× MIC. Treatment with linalool led to increased intracellular reactive oxygen species (ROS) levels, decreased intracellular adenosine-triphosphate (ATP) content, increased membrane lipid oxidation, damaged cell membrane integrity, and hyperpolarized cell membrane potential in . The application of linalool to lettuce had no effect on the color of lettuce compared to the control. The sensory evaluation results showed that linalool had an acceptable effect on the sensory quality of lettuce. These findings indicate that linalool played an antibacterial effect against and had potential as a natural antimicrobial for the inhibition of this foodborne pathogen.
感染约占志贺氏菌病年度暴发的75%，绝大多数暴发是由于食用了受污染的食物（如新鲜蔬菜、土豆沙拉、鱼、牛肉等）。因此，我们研究了芳樟醇对[具体细菌名称未给出]的抗菌作用及其机制，并评估了芳樟醇对生菜感官品质的影响。芳樟醇对[具体细菌名称未给出]ATCC 25931的最低抑菌浓度（MIC）为1.5 mg/mL。将[具体细菌名称未给出]在1×MIC浓度的芳樟醇中处理30分钟后，在磷酸盐缓冲盐水（PBS）和Luria-Bertani（LB）培养基中细菌数量降至检测限以下（1 CFU/mL）。用2×MIC的芳樟醇浸泡后，生菜表面的细菌含量降低了4.33 log CFU/cm。用芳樟醇处理导致[具体细菌名称未给出]细胞内活性氧（ROS）水平升高、细胞内三磷酸腺苷（ATP）含量降低、膜脂氧化增加、细胞膜完整性受损以及细胞膜电位超极化。与对照相比，将芳樟醇应用于生菜对生菜颜色没有影响。感官评价结果表明，芳樟醇对生菜的感官品质有可接受的影响。这些发现表明，芳樟醇对[具体细菌名称未给出]具有抗菌作用，并且作为一种天然抗菌剂具有抑制这种食源性病原体的潜力。
