Antibacterial Activity and Mechanism of Lauric Acid Against Staphylococcus aureus and Its Application in Infectious Cooked Chicken.

IF 1.9 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Foodborne pathogens and disease Pub Date : 2024-09-04 DOI:10.1089/fpd.2024.0063

Liu Qingyan, Shi Susu, Liu Shuanglin, Xian Youhua, Yan Haiyang, Yuan Yuan

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引用次数: 0

Abstract

Staphylococcus aureus contamination and prevention has always been a major concern for food industry. This work investigated the antibacterial activity and mechanisms of lauric acid (LA) against S. aureus. Results revealed 156 μg/mL was the minimum inhibitory concentration (MIC) for LA and it retarded growth rate of S. aureus. The inhibitory effect was enhanced with LA concentration. After being treated with 2 MIC LA for 24 h, the number of S. aureus decreased by 3.56 log colony-forming unit (CFU)/mL. Scanning electron microscopy profiling revealed that LA resulted in altered morphology of S. aureus cells. In addition, propidium iodide staining of flow cytometry suggested that LA treatment disrupted the cell membrane integrity. Changes in 8-anilino-1-naphthalenesulfonic acid fluorescence indicated a depolarization change in cell membrane fluidity. For practical applications, LA also displayed an antimicrobial potential in cooked chicken food model system, with 1.25-5 g/L of LA prolonging shelf life by 2 days at 4°C. Moreover, it had no adverse effect on pH values, color in cooked chicken meat, and even reduced lipid oxidation. To sum up, LA has great antimicrobial properties and is a candidate preservative for cooked meat food.

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月桂酸对金黄色葡萄球菌的抗菌活性和机理及其在感染性熟鸡中的应用

金黄色葡萄球菌污染和预防一直是食品工业关注的主要问题。这项工作研究了月桂酸（LA）对金黄色葡萄球菌的抗菌活性和机制。结果表明，156 μg/mL 是月桂酸的最低抑菌浓度（MIC），它能延缓金黄色葡萄球菌的生长速度。随着 LA 浓度的增加，抑制作用也随之增强。用 2 MIC LA 处理 24 小时后，金黄色葡萄球菌的数量减少了 3.56 log 菌落总数（CFU）/mL。扫描电子显微镜分析显示，LA 导致金黄色葡萄球菌细胞形态改变。此外，流式细胞仪的碘化丙啶染色表明，LA 处理破坏了细胞膜的完整性。8-苯胺基-1-萘磺酸荧光的变化表明细胞膜流动性发生了去极化变化。在实际应用中，LA 还在熟鸡肉食品模型系统中显示出抗菌潜力，1.25-5 克/升的 LA 可使鸡肉在 4°C 下的保质期延长 2 天。此外，它对熟鸡肉的 pH 值和色泽也没有不良影响，甚至还能减少脂质氧化。总之，LA 具有很好的抗菌性能，是一种适用于熟肉食品的防腐剂。

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来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.