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Synergistic antibacterial effects of non-volatile and volatile antibacterial substances from Litsea cubeba fruit and their application in

文献类型： 外文期刊

作者： Liu, Menglong 1 ; Hu, Yingyun 2 ; Ding, Haiyan 3 ; Chen, Zhongai 1 ; Liu, Lijing 1 ; Xue, Qiaoli 5 ;

作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, 452 Fengyuan Rd, Kunming 650201, Peoples R China

2.Beijing Forestry Univ, Coll Mat Sci & Technol, Beijing 100083, Peoples R China

3.Dali Univ, Sch Publ Hlth, 2 Hongsheng Rd, Dali 671003, Peoples R China

4.Guizhou Acad Agr Sci, Inst Food Proc, 1 Jinnong Rd, Guiyang 550009, Peoples R China

5.Yunnan Agr Univ, Editorial Dept Journal, 452 Fengyuan Rd, Kunming 650201, Peoples R China

关键词： Litsea cubeba; LA synergistic citral; Listeria monocytogenes; Antibacterial effects; Food preservation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 231 卷

页码：

收录情况： SCI

摘要： Litsea cubeba fruit exhibits excellent antibacterial properties. However, existing research has largely overlooked its non-volatile antibacterial compounds. This study aimed to identify the primary non-volatile antibacterial compounds in Litsea cubeba fruit and analyze their synergistic antibacterial effects with volatile antibacterial components. The results revealed that lauric acid (LA) is the principal non-volatile antibacterial compound in Litsea cubeba fruit. Notably, LA and citral demonstrated a synergistic antibacterial effect against foodborne pathogens. The synergistic treatment of LA and citral damaged the cell wall and membrane of Listeria monocytogenes, causing cell deformation, plasmolysis, disrupted membrane potential, and reactive oxygen species accumulation. Furthermore, this synergistic interaction inhibited cellular energy metabolism, significantly reducing intracellular ATP levels and ATPase activity, as well as disrupting multiple metabolic pathways. In addition, LA synergistic citral effectively inhibited L. monocytogenes growth in pork stored at 4 degrees C while maintaining meat color and pH value stability. This study provides valuable insights for the development of antibacterial substances in Litsea cubeba fruit and their potential applications in food preservation.

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