{"title":"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","authors":"Ye-Seul Yun, Soo-Hwan Kim, Sang-Hyun Park","doi":"10.1007/s10068-025-01949-1","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the antimicrobial activity and underlying inactivation mechanisms of <i>Quercus phillyraeoides</i> essential oil (QP-EO) against <i>Staphylococcus aureus</i>. 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 <i>S. aureus</i> 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 <i>S. aureus</i>, which may be caused by the small essential oil particles. QP-EO also significantly inhibited <i>S. aureus</i> 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.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 15","pages":"3739 - 3751"},"PeriodicalIF":3.1000,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the antimicrobial and antibiofilm properties of Quercus phillyraeoides essential oil against Staphylococcus aureus\",\"authors\":\"Ye-Seul Yun, Soo-Hwan Kim, Sang-Hyun Park\",\"doi\":\"10.1007/s10068-025-01949-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the antimicrobial activity and underlying inactivation mechanisms of <i>Quercus phillyraeoides</i> essential oil (QP-EO) against <i>Staphylococcus aureus</i>. 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 <i>S. aureus</i> 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 <i>S. aureus</i>, which may be caused by the small essential oil particles. QP-EO also significantly inhibited <i>S. aureus</i> 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.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 15\",\"pages\":\"3739 - 3751\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-07-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01949-1\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01949-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Evaluation of the antimicrobial and antibiofilm properties of Quercus phillyraeoides essential oil against Staphylococcus aureus
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.
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.
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