College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
Int J Mol Sci. 2023 Jul 4;24(13):11066. doi: 10.3390/ijms241311066.
The main objective of this study was to assess the in vitro antibacterial effectiveness of L. essential oil (OGEO) against Shewanella putrefaciens. The minimum inhibitory concentration and minimum bactericidal concentration of OGEO acting on S. putrefaciens were both 0.1% and OGEO could inhibit the growth of S. putrefaciens in a dose-dependent manner. The restraint of the biofilm growth of S. putrefaciens was found in the crystal violet attachment assay and confocal laser scanning microscopy. The disruption of cell membranes and exudation of contents in S. putrefaciens with OGEO treatment were observed by scanning electron microscopy, hemolysis and ATPase activity. The results demonstrated that OGEO had a positive inhibitory effect on the growth of S. putrefaciens, which primarily developed its antibacterial function against S. putrefaciens by disrupting the formation of biofilms and cell membranes. This study could provide a new method of inhibiting the spoilage of food in which the dominant spoilage bacteria are S. putrefaciens.
本研究的主要目的是评估 L. 精油（OGEO）对腐生梭菌的体外抗菌效果。OGEO 对腐生梭菌的最小抑菌浓度和最小杀菌浓度均为 0.1%，并且 OGEO 可以以剂量依赖的方式抑制腐生梭菌的生长。结晶紫附着试验和共聚焦激光扫描显微镜观察到 OGEO 对腐生梭菌生物膜生长的抑制作用。扫描电子显微镜观察到 OGEO 处理后腐生梭菌的细胞膜破裂和内容物渗出，溶血和 ATP 酶活性也证实了这一点。结果表明，OGEO 对腐生梭菌的生长有积极的抑制作用，其主要通过破坏生物膜和细胞膜的形成来发挥其对腐生梭菌的抗菌作用。本研究可为抑制以腐生梭菌为优势腐败菌的食品腐败提供一种新方法。
