Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli

文献类型： 外文期刊

第一作者： Xiao, Wenbin

作者： Xiao, Wenbin;Guo, Jiajing;Shan, Yang;Xiao, Wenbin;Liu, Ting;Fu, Fuhua;Li, Gaoyang;Su, Donglin;Guo, Jiajing;Shan, Yang;Gao, Zhipeng;Zhong, Weiming;Jiang, Sifan;He, Mingwang

作者机构：

关键词： Lemon essential oil; Nanoemulsions; Escherichia coli; Antibacterial activities; Proteomic analysis

期刊名称：FOOD MICROBIOLOGY （ 影响因子：5.3； 五年影响因子：5.5 ）

ISSN： 0740-0020

年卷期： 2024 年 119 卷

页码：

收录情况： SCI

摘要： Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5 h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane integrity, and efflux pump function of E. coli. Confocal laser scanning microscopy demonstrated that 8MIC of LEO-NEs induced changes in the cellmembrane permeability and cell-wall integrity of E. coli. Proteomic results suggested that the mode of action LEO-NEs against E. coli was to enhance bacterial chemotaxis and significantly inhibit ribosomal assembly. They may also affect butyric acid, ascorbic acid and aldehyde metabolism, and sulphur-relay system pathways. In conclusion, LEO-NEs had potential application as a natural antibacterial agent for the control of E. coli in the food industry.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序