Perilla essential oil: a natural antimicrobial agent against Listeria monocytogenes.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-22 DOI:10.1002/jsfa.70144

Hai-Run Fan, Man Hao, Jie Yang, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang

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引用次数: 0

Abstract

Background: Foodborne infections caused by Listeria monocytogenes are increasing. Chemical antimicrobials are the primary control measure in the food industry; however, prolonged use of these agents may pose health risks, highlighting the need for natural antimicrobial alternatives. Perilla essential oil (PEO) has shown potential as a natural antibacterial agent but its efficacy against L. monocytogenes remains underexplored. The aim of this study was to explore the antibacterial characteristics of PEO against L. monocytogenes.

Results: Perilla essential oil was extracted from dried perilla leaves by hydrodistillation, with 50 compounds identified by gas chromatography-mass spectrometry (GC-MS). This essential oil exhibited strong antibacterial activity, with a minimum inhibitory concentration/minimum bactericidal concentration (MIC/MBC) of 1/4 mg mL^-1. Observation using scanning electron microscopy (SEM) showed that bacteria treated with PEO were deformed and ruptured. Treatment with PEO increased bacterial surface hydrophobicity from 2.1% to 10.8% as the concentration rose from 0 to 4 mg mL^-1. Biofilm biomass decreased from 2.13 to 0.55 over the same concentration range. Perilla essential oil also disrupted the cell wall and membrane of L. monocytogenes, leading to higher leakage of nucleic acids and proteins in comparison with untreated cells. Gel electrophoresis confirmed that PEO reduced bacterial protein content. Furthermore, the respiratory-chain dehydrogenase of PEO-treated (1, 2, 4 mg mL^-1) L. moncytogenes decreased by 45.91%, 64.56% and 68.41%, respectively, compared to untreated bacteria.

Conclusion: These findings suggest that PEO exhibited good antibacterial effects, making it a potential natural antimicrobial agent for food contaminated with L. monocytogenes. © 2025 Society of Chemical Industry.

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紫苏精油：抗单核细胞增生李斯特菌的天然抗菌剂。

背景：单核细胞增生李斯特菌引起的食源性感染正在增加。化学抗菌剂是食品工业的主要控制措施；然而，长期使用这些药物可能会造成健康风险，因此需要天然抗菌替代品。紫苏精油（PEO）作为一种天然抗菌剂已显示出潜力，但其对单核细胞增生乳杆菌的抑菌作用尚未得到充分的研究。本研究旨在探讨PEO对单核增生乳杆菌的抑菌特性。结果：用水蒸气蒸馏法从紫苏干叶中提取紫苏精油，经气相色谱-质谱联用鉴定出50个化合物。该精油具有较强的抑菌活性，最低抑菌浓度/最低杀菌浓度（MIC/MBC）为1/4 mg mL-1。扫描电镜观察发现，经PEO处理的细菌变形破裂。当PEO浓度从0 mg mL-1增加到4 mg mL-1时，细菌表面疏水性从2.1%增加到10.8%。在相同浓度范围内，生物膜生物量从2.13下降到0.55。紫苏精油还会破坏单核增生乳杆菌的细胞壁和细胞膜，导致核酸和蛋白质的泄漏量高于未处理的细胞。凝胶电泳证实PEO降低了细菌蛋白含量。peo处理（1、2、4 mg mL-1）的单核细胞增多乳杆菌的呼吸链脱氢酶分别比未处理菌降低45.91%、64.56%和68.41%。结论：PEO具有良好的抑菌效果，是一种潜在的抗单核增生乳杆菌污染食品的天然抗菌剂。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.