Antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application to cold fresh beef

文献类型： 外文期刊

第一作者： He, Rongrong

作者： He, Rongrong;Zhang, Zhengke;Xu, Lilan;Chen, Weijun;Zhang, Ming;Zhong, Qiuping;Chen, Haiming;Chen, Wenxue;Chen, Wenxue

作者机构：

关键词： Linalool emulsion; Pseudomonas aeruginosa; Antibacterial; Molecular docking; Cold fresh beef

期刊名称：WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY （ 影响因子：4.253； 五年影响因子：4.272 ）

ISSN： 0959-3993

年卷期： 2022 年 38 卷 4 期

页码：

收录情况： SCI

摘要： Pseudomonas aeruginosa (P. aeruginosa) is the dominant spoilage bacterium in cold fresh beef. The current strategy is undertaken to overcome the low water solubility of linalool by encapsulating linalool into emulsions. The results of field emission scanning electron microscopy and particle size distribution revealed that the appearance of the bacterial cells was severely disrupted after exposure to linalool emulsion (LE) with an minimum inhibitory concentration (MIC) of 1.5 mL/L. Probes combined with fluorescence spectroscopy were performed to detect cell membrane permeability, while intracellular components (protein and ion leakage) and crystal violet staining were further measured to characterize cell membrane integrity and biofilm formation ability. The results confirmed that LE could destroy the structure of the cell membrane, thereby leading to the leakage of intracellular material and effective removal of biofilms. Molecular docking confirmed that LE can interact with the flagellar cap protein (FliD) and DNA of P. aeruginosa, inhibiting biofilm formation and causing genetic damage. Furthermore, the results of respiratory metabolism and reactive oxygen species (ROS) accumulation revealed that LE could significantly inhibit the metabolic activity of P. aeruginosa and induce oxidative stress. In particular, the inhibition rate of LE on P. aeruginosa was 23.03% and inhibited mainly the tricarboxylic acid cycle (TCA). Finally, LE was applied to preserve cold fresh beef, and the results showed that LE could effectively inhibit the activity of P. aeruginosa and delay the quality change of cold fresh beef during the storage period. These results are of great significance to developing natural preservatives and extending the shelf life of cold fresh beef. [GRAPHICS] .

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