Liu Zifei, Sun Peiwen, He Xichen, Lin Dingsong, Ke Lijing, Shi Chao, Yang Hongshun, Deng Lingchi, Lin Zejia, Chen Lin
Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.
School of Food Science and Nutrition, Faculty of Environment, University of Leeds, UK College of Food Science and Engineering, Leeds, LS2 9JT, United Kingdom of Great Britain and Northern Ireland.
Int J Food Microbiol. 2025 Mar 2;431:111082. doi: 10.1016/j.ijfoodmicro.2025.111082. Epub 2025 Jan 27.
This study investigated the effectiveness and mechanisms of ultrasound (US), nano-emulsified basil essential oil (NBEO), and their combination (NBEO_US) in inactivating Salmonella enterica cells inoculated on pea sprouts. The results demonstrated that the combined treatment was more effective than individual treatments in inactivating the target. This led to a decrease of 4.4 to 5.0 log CFU/g. Transmission electron microscopy showed that NBEO_US leads to the disruption of the bacteria morphology. Additionally, the leakage of cell constituents (proteins and nucleotide) demonstrated that NBEO_US disrupted the structural integrity of S. enterica cells. In addition, the metabolomics analysis using H NMR showed that NBEO_US had a detrimental effect on energy and amino acid metabolism in bacterial cells, specifically affecting glycolysis and amino acid production. Also, NBEO_US affected the Embden-Meyerhof-Parnas pathway in S. enterica cells by decreasing the activity of hexokinase, phosphofructokinase, and pyruvate kinase. Finally, the application of NBEO_US resulted in a substantial (P < 0.05) increase in the hardness of the treated pea sprouts while simultaneously decreasing their lightness. The present investigation illustrated the synergistic antibacterial mechanism of NBEO_US against S. enterica strains using sprouts as a food model. By understanding the microbiological changes in metabolic pathways induced by the combined treatment, sanitization strategies can be optimized to specifically target critical vulnerabilities, thereby ensuring safer and more efficient production of fresh produce.
本研究调查了超声波（US）、纳米乳化罗勒精油（NBEO）及其组合（NBEO_US）对接种在豌豆芽上的肠炎沙门氏菌细胞的灭活效果及作用机制。结果表明，联合处理在灭活目标菌方面比单独处理更有效，可使细菌数量减少4.4至5.0 log CFU/g。透射电子显微镜显示，NBEO_US导致细菌形态破坏。此外，细胞成分（蛋白质和核苷酸）的泄漏表明NBEO_US破坏了肠炎沙门氏菌细胞的结构完整性。另外，使用核磁共振氢谱的代谢组学分析表明，NBEO_US对细菌细胞的能量和氨基酸代谢有不利影响，尤其影响糖酵解和氨基酸生成。而且，NBEO_US通过降低己糖激酶、磷酸果糖激酶和丙酮酸激酶的活性来影响肠炎沙门氏菌细胞中的糖酵解途径。最后，应用NBEO_US导致处理后的豌豆芽硬度显著增加（P < 0.05）同时亮度降低。本研究以豆芽为食品模型，阐明了NBEO_US对肠炎沙门氏菌菌株的协同抗菌机制。通过了解联合处理诱导的代谢途径中的微生物变化，可以优化卫生策略以专门针对关键脆弱点，从而确保新鲜农产品的更安全、更高效生产。
