Evaluation of the antimicrobial and antibiofilm properties of Quercus phillyraeoides essential oil against Staphylococcus aureus

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-20 DOI:10.1007/s10068-025-01949-1

Ye-Seul Yun, Soo-Hwan Kim, Sang-Hyun Park

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Abstract

This study investigated the antimicrobial activity and underlying inactivation mechanisms of Quercus phillyraeoides essential oil (QP-EO) against Staphylococcus aureus. Results of the disk diffusion assay demonstrated the potent antimicrobial activity of QP-EO (zone of inhibition, 11.97–12.08 mm). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of QP-EO against S. aureus was 1.25 mg/mL, indicating its potential bactericidal properties. This similar MIC and MBC values suggests that QP-EO induces irreversible damage at specific concentrations. In addition, transmission electron microscopy revealed that QP-EO induces cell shape distortion and cell wall rupture in S. aureus, which may be caused by the small essential oil particles. QP-EO also significantly inhibited S. aureus initial biofilm formation and reduced the cell mass of preformed biofilms, suggesting its potential in controlling biofilm-associated infections. These findings highlight the efficacy of QP-EO as a natural antimicrobial and antibiofilm agent, with implications for microbial control and food safety.

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槲皮精油对金黄色葡萄球菌的抑菌性能及抗菌膜性能评价

本研究探讨了槲皮精油对金黄色葡萄球菌的抑菌活性及其灭活机制。圆盘扩散试验结果表明，QP-EO具有较强的抑菌活性（抑制区为11.97 ~ 12.08 mm）。QP-EO对金黄色葡萄球菌的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）均为1.25 mg/mL，具有潜在的杀菌性能。相似的MIC和MBC值表明，在特定浓度下，QP-EO可引起不可逆损伤。此外，透射电镜显示，QP-EO诱导金黄色葡萄球菌细胞形状扭曲和细胞壁破裂，这可能是由小精油颗粒引起的。QP-EO还能显著抑制金黄色葡萄球菌初始生物膜的形成，减少预形成生物膜的细胞质量，提示其具有控制生物膜相关感染的潜力。这些发现强调了QP-EO作为天然抗菌剂和抗生物膜剂的功效，对微生物控制和食品安全具有重要意义。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.