Cai Jiaxin, Chen Haiming, Wang Runqiu, Zhong Qiuping, Chen Weijun, Zhang Ming, He Rongrong, Chen Wenxue
HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Department of Biostatistics, University of Nebraska Medical Center, Omaha, NE 68198, USA.
Foods. 2024 Aug 9;13(16):2501. doi: 10.3390/foods13162501.
() is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against from membrane damage and metabolic disruption. Results from field-emission transmission electron microscopy (FETEM) and atomic force microscopy (AFM) showed that linalool damage membrane integrity increases surface shrinkage and roughness. According to Fourier transform infrared (FTIR) spectra results, the components in the membrane underwent significant changes, including nucleic acid leakage, carbohydrate production, protein denaturation and modification, and fatty acid content reduction. The data obtained from amino acid metabolomics indicated that linalool caused excessive synthesis and metabolism of specific amino acids, particularly tryptophan metabolism and arginine biosynthesis. The reduced activities of glucose 6-phosphate dehydrogenase (G6PDH), malate dehydrogenase (MDH), and phosphofructokinase (PFK) suggested that linalool impair the respiratory chain and energy metabolism. Meanwhile, genes encoding the above enzymes were differentially expressed, with overexpression and and downregulation. Furthermore, molecular docking revealed that linalool can interact with the amino acid residues of G6DPH, MDH and PFK through hydrogen bonds. Therefore, it is hypothesized that the mechanism of linalool against may involve cell membrane damage (structure and morphology), disturbance of energy metabolism (TCA cycle, EMP and HMP pathway) and amino acid metabolism (cysteine, glutamic acid and citrulline). These findings contribute to the development of linalool as a promising antibacterial agent in response to the food security challenge.
（）通常在低温肉制品中被检测到，严重威胁食品安全和人类健康。因此，本研究调查了芳樟醇对（此处原文缺失具体细菌名称）的抗菌机制，涉及膜损伤和代谢紊乱。场发射透射电子显微镜（FETEM）和原子力显微镜（AFM）的结果表明，芳樟醇破坏膜完整性，增加表面收缩和粗糙度。根据傅里叶变换红外（FTIR）光谱结果，膜中的成分发生了显著变化，包括核酸泄漏、碳水化合物产生、蛋白质变性和修饰以及脂肪酸含量降低。从氨基酸代谢组学获得的数据表明，芳樟醇导致特定氨基酸的过度合成和代谢，特别是色氨酸代谢和精氨酸生物合成。葡萄糖6 - 磷酸脱氢酶（G6PDH）、苹果酸脱氢酶（MDH）和磷酸果糖激酶（PFK）活性降低表明芳樟醇损害呼吸链和能量代谢。同时，编码上述酶的基因差异表达，（此处原文缺失具体基因名称）过表达，（此处原文缺失具体基因名称）和（此处原文缺失具体基因名称）下调。此外，分子对接显示芳樟醇可通过氢键与G6DPH、MDH和PFK的氨基酸残基相互作用。因此，推测芳樟醇对（此处原文缺失具体细菌名称）的作用机制可能涉及细胞膜损伤（结构和形态）、能量代谢紊乱（三羧酸循环、糖酵解途径和磷酸戊糖途径）和氨基酸代谢（半胱氨酸、谷氨酸和瓜氨酸）。这些发现有助于将芳樟醇开发成为应对食品安全挑战的有前景的抗菌剂。
