Li Zhuosi, Wu Mengjie, Yan Hui, Meng Zheyan, Gao Binru, Dong Qingli
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Foods. 2024 Jan 29;13(3):435. doi: 10.3390/foods13030435.
Food safety problems caused by foodborne pathogens have become a major public issue, and the search for efficient and safe bacteriostatic agents has gained attention. Sesamol (SE), a phenolic compound abundant in sesame oil, offers numerous health benefits and exhibits certain antibacterial properties. The purpose of this study was to evaluate the antibacterial effect and potential mechanisms of SE against representative foodborne pathogens, including , , , , and serovar Enteritidis. The results showed that SE significantly inhibited the growth of the five pathogenic bacteria in sterile saline and pasteurized milk by 2.16-4.16 log CFU/g within 48 h. The results of the minimum bactericidal concentration and time-kill assay showed that SE had a greater inhibitory effect on compared with other bacteria. Additionally, SE was found to alter the cell membranes' permeability in these bacteria, resulting in the release of intercellular proteins and DNA. A scanning electron microscopy analysis showed that exposure to SE resulted in significant changes in bacterial morphology, producing cell shrinkage and deformation. These findings suggest that SE could inhibit both Gram-negative and Gram-positive bacteria by interfering with the function and morphology of bacterial cells.
食源性病原体引起的食品安全问题已成为一个重大的公共问题，寻找高效安全的抑菌剂受到关注。芝麻酚（SE）是芝麻油中富含的一种酚类化合物，具有多种健康益处并表现出一定的抗菌特性。本研究的目的是评估SE对包括肠炎沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特菌、大肠杆菌和肠炎血清型沙门氏菌在内的代表性食源性病原体的抗菌效果及潜在机制。结果表明，SE在48小时内显著抑制了无菌生理盐水和巴氏杀菌牛奶中这五种病原菌的生长，使其数量减少2.16 - 4.16 log CFU/g。最低杀菌浓度和时间杀菌试验结果表明，与其他细菌相比，SE对肠炎沙门氏菌的抑制作用更强。此外，发现SE会改变这些细菌细胞膜的通透性，导致细胞内蛋白质和DNA的释放。扫描电子显微镜分析表明，暴露于SE会导致细菌形态发生显著变化，出现细胞收缩和变形。这些发现表明，SE可通过干扰细菌细胞的功能和形态来抑制革兰氏阴性菌和革兰氏阳性菌。
