Liao Haixia, Liu Sisi, Hu Wei, Zhao Yanna, Xiao Zhihong, Ma Yingzi, Li Changzhu
College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, 410004, China.
State Key Laboratory of Woody Oil Resource Utilization, Hunan Academy of Forestry, Changsha, 410004, China.
Curr Res Food Sci. 2025 Aug 6;11:101164. doi: 10.1016/j.crfs.2025.101164. eCollection 2025.
is a common foodborne pathogen that can result in diarrhea and vomiting. It can easily exist in food production environments and form biofilms that are difficult to remove. This study investigated the inhibitory effect and mechanism of essential oil (LC-EO) against biofilm based on phenotype and transcriptomics, as well as the application in pork preservation. The results showed the MIC and MBIC were 0.125 mg/mL and 0.250 mg/mL, respectively. After LC-EO treatment, the extracellular DNA (eDNA) decreased significantly, the swimming motility was almost completely inhibited. Additionally, LC-EO interferes with AI-2/LuxS QS system by inhibiting key enzyme genes (, , ) in AI-2 signaling molecule synthesis pathway and the key genes (, ) in the downstream signal transduction pathway. Moreover, molecular docking studies have shown that citral can target five key enzymes (LuxS, metC, metK, LsrF and LsrK). qRT-PCR results also showed that LC-EO significantly inhibited flagellar motility related genes (, ), QS related genes (, , , ) and ten virulence-related genes. Finally, the experiment of LC-EO in pork preservation showed that LC-EO can be used to extend the shelf life of pork.
是一种常见的食源性病原体，可导致腹泻和呕吐。它很容易存在于食品生产环境中，并形成难以去除的生物膜。本研究基于表型和转录组学研究了香樟精油（LC-EO）对生物膜的抑制作用及其机制，以及在猪肉保鲜中的应用。结果表明，其最低抑菌浓度（MIC）和最低生物膜抑制浓度（MBIC）分别为0.125毫克/毫升和0.250毫克/毫升。经LC-EO处理后，胞外DNA（eDNA）显著减少，泳动性几乎完全受到抑制。此外，LC-EO通过抑制AI-2信号分子合成途径中的关键酶基因（，，）和下游信号转导途径中的关键基因（，）来干扰AI-2/LuxS群体感应系统。此外，分子对接研究表明，柠檬醛可作用于五种关键酶（LuxS、metC、metK、LsrF和LsrK）。实时定量聚合酶链反应（qRT-PCR）结果还表明，LC-EO显著抑制鞭毛运动相关基因（，）、群体感应相关基因（，，，）和十个毒力相关基因。最后，LC-EO在猪肉保鲜中的实验表明，LC-EO可用于延长猪肉的保质期。
