Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken

文献类型： 外文期刊

第一作者： Sun, Zhilan

作者： Sun, Zhilan;Zhang, Xinxiao;Wu, Haihong;Wang, Hongyi;Bian, Huan;Zhu, Yongzhi;Xu, Weimin;Liu, Fang;Wang, Daoying;Xu, Weimin;Sun, Zhilan;Wang, Daoying;Liu, Fang;Fu, Longyun

作者机构：

关键词： Chlorogenic acid; Salmonella Enteritidis; Outer membrane; Lipopolysaccharide; Inner membrane

期刊名称：WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY （ 影响因子：3.312； 五年影响因子：3.58 ）

ISSN： 0959-3993

年卷期： 2020 年 36 卷 2 期

页码：

收录情况： SCI

摘要： The study evaluated the antibacterial activity of chlorogenic acid (CA) against Salmonella Enteritidis S1, a foodborne pathogen in chilled fresh chicken. Its minimum inhibitory concentration for S. Enteritidis S1 was 2 mM. 1 MIC CA treatment reduced the viable count of S. Enteritidis S1 by 3 log cfu/g in chilled fresh chicken. Scanning electron microscopy examination indicated that CA induced the cell envelope damage of S. Enteritidis S1. Following this, 1-N-Phenylnaphthylamine assay and LPS content analysis indicated that CA induced the permeability of outer membrane (OM). Confocal laser scanning microscopy examination further demonstrated that CA acted on the inner membrane (IM). To support this, the release of intracellular protein and ATP after CA treatment was also observed. CA also suppressed the activities of malate dehydrogenase and succinate dehydrogenase, two main metabolic enzymes in TCA cycle and electron transport chain. Thus, damage of intracelluar and outer membranes as well as disruption of cell metabolism resulted in cell death eventually. The finding suggested that CA has the potential to be developed as a preservative to control S. Enteritidis associated foodborne diseases.

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