Exploring Citronella's inhibitory mechanism against Listeria monocytogenes and its utilization in preserving cheese

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-04-18 DOI:10.1016/j.fm.2024.104550

Kun Kang, Xingsai Liu, Peiyuan Li, Shuaikun Yang, Yang Lei, Yangyong Lv, Yuansen Hu

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引用次数: 0

Abstract

Listeria monocytogenes presents significant risk to human health due to its high resistance and capacity to form toxin-producing biofilms that contaminate food. The objective of this study was to assess the inhibitory effect of citronella aldehyde (CIT) on L. monocytogenes and investigate the underlying mechanism of inhibition. The results indicated that the minimum inhibitory concentration (MIC) and Minimum sterilisation concentration (MBC) of CIT against L. monocytogenes was 2 μL/mL. At this concentration, CIT was able to effectively suppress biofilm formation and reduce metabolic activity. Crystalline violet staining and MTT reaction demonstrated that CIT was able to inhibit biofilm formation and reduce bacterial cell activity. Furthermore, the motility assessment assay revealed that CIT inhibited bacterial swarming and swimming. Scanning electron microscopy (SEM) and laser confocal microscopy (LSCM) observations revealed that CIT had a significant detrimental effect on L. monocytogenes cell structure and biofilm integrity. LSCM also observed that nucleic acids of L. monocytogenes were damaged in the CIT-treated group, along with an increase in bacterial extracellular nucleic acid leakage. The proteomic results also confirmed the ability of CIT to affect the expression of proteins related to processes including metabolism, DNA replication and repair, transcription and biofilm formation in L. monocytogenes. Consistent with the proteomics results are ATPase activity and ATP content of L. monocytogenes were significantly reduced following treatment with various concentrations of CIT. Notably, CIT showed good inhibitory activity against L. monocytogenes on cheese via fumigation at 4 °C.This study establishes a foundation for the potential application of CIT in food safety control.

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探索香茅对李斯特菌的抑制机制及其在奶酪保存中的应用

单核细胞增生李斯特菌具有很强的抵抗力，能够形成产生毒素的生物膜，从而污染食物，对人类健康构成重大威胁。本研究的目的是评估香茅醛（CIT）对单核细胞增生李斯特氏菌的抑制作用，并探究其潜在的抑制机制。结果表明，香茅醛对单核细胞增多性酵母菌的最低抑制浓度（MIC）和最低灭菌浓度（MBC）为 2 μL/mL。在此浓度下，CIT 能有效抑制生物膜的形成并降低代谢活性。结晶紫染色和 MTT 反应表明，CIT 能够抑制生物膜的形成并降低细菌细胞的活性。此外，运动性评估试验表明，CIT 可抑制细菌的蜂拥和游动。扫描电子显微镜（SEM）和激光共聚焦显微镜（LSCM）的观察结果表明，CIT 对单核细胞增生性乳酸杆菌的细胞结构和生物膜完整性有显著的破坏作用。激光共聚焦显微镜（LSCM）还观察到，CIT 处理组的单核细胞增多症杆菌核酸受损，细菌胞外核酸渗漏增加。蛋白质组学结果也证实，CIT 能够影响与单核细胞增多性酵母菌新陈代谢、DNA 复制和修复、转录和生物膜形成等过程有关的蛋白质的表达。与蛋白质组学结果一致的是，经不同浓度的 CIT 处理后，单核细胞增多性酵母菌的 ATP 酶活性和 ATP 含量显著降低。值得注意的是，CIT 通过 4 °C 熏蒸对奶酪上的单核细胞增生梭菌显示出良好的抑制活性。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.