Yang Hui, Wang Shuqi, Zhao Pengyu, Yong Qiyao, Huang Qianning, Al-Asmari Fahad, Sameeh Manal Y, Yang Baowei, Zhang Chunling, Wang Xin, Shi Chao
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Northwest A&F University ShenZhen Research Institute, Shenzhen, Guangdong 518057, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Int J Food Microbiol. 2025 Mar 2;431:111071. doi: 10.1016/j.ijfoodmicro.2025.111071. Epub 2025 Jan 20.
Yersinia enterocolitica (Y. enterocolitica) is a Gram-negative foodborne pathogen associated with potentially fatal diseases. Herein, the antibacterial activity and possible mechanism of thymoquinone (TQ) against Y. enterocolitica were explored. The minimum inhibitory concentration and the minimum bactericidal concentration of TQ against Y. enterocolitica were determined to be 0.10 and 0.20 mg/mL, respectively. Treatment with TQ increased the lag phase period and reduced the growth rate of Y. enterocolitica. TQ was also effective in preventing Y. enterocolitica contamination of pork. Treatment of Y. enterocolitica with TQ caused a decrease in intracellular ATP, membrane depolarization and an increase in the level of intracellular reactive oxygen species. In addition, TQ caused damage to DNA, a reduction in protein content, loss of membrane integrity and abnormal cell morphology. These findings suggest that TQ exhibits antimicrobial activity against Y. enterocolitica and may be a suitable compound to reduce Y. enterocolitica growth in food.
小肠结肠炎耶尔森菌（Y. enterocolitica）是一种与潜在致命疾病相关的革兰氏阴性食源性病原体。在此，研究了百里醌（TQ）对小肠结肠炎耶尔森菌的抗菌活性及可能机制。TQ对小肠结肠炎耶尔森菌的最低抑菌浓度和最低杀菌浓度分别确定为0.10和0.20毫克/毫升。TQ处理延长了小肠结肠炎耶尔森菌的迟缓期并降低了其生长速率。TQ在预防猪肉受小肠结肠炎耶尔森菌污染方面也有效。用TQ处理小肠结肠炎耶尔森菌导致细胞内ATP减少、膜去极化以及细胞内活性氧水平增加。此外，TQ导致DNA损伤、蛋白质含量减少、膜完整性丧失以及细胞形态异常。这些发现表明TQ对小肠结肠炎耶尔森菌具有抗菌活性，可能是一种减少食品中小肠结肠炎耶尔森菌生长的合适化合物。
