Antibacterial Activity and Action Mechanism of the Essential Oil from Enteromorpha linza L. against Foodborne Pathogenic Bacteria.

Jayanta Kumar Patra,Kwang-Hyun Baek

doi:10.3390/molecules21030388

Jayanta Kumar Patra, Kwang-Hyun Baek

Open Access

https://doi.org/10.3390/molecules21030388

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Abstract

Foodborne illness and disease caused by foodborne pathogenic bacteria is continuing to increase day by day and it has become an important topic of concern among various food industries. Many types of synthetic antibacterial agents have been used in food processing and food preservation; however, they are not safe and have resulted in various health-related issues. Therefore, in the present study, essential oil from an edible seaweed, Enteromorpha linza (AEO), was evaluated for its antibacterial activity against foodborne pathogens, along with the mechanism of its antibacterial action. AEO at 25 mg/disc was highly active against Bacillus cereus (12.3–12.7 mm inhibition zone) and Staphylococcus aureus (12.7–13.3 mm inhibition zone). The minimum inhibitory concentration and minimum bactericidal concentration values of AEO ranged from 12.5–25 mg/mL. Further investigation of the mechanism of action of AEO revealed its strong impairing effect on the viability of bacterial cells and membrane permeability, as indicated by a significant increase in leakage of 260 nm absorbing materials and K+ ions from the cell membrane and loss of high salt tolerance. Taken together, these data suggest that AEO has the potential for use as an effective antibacterial agent that functions by impairing cell membrane permeability via morphological alternations, resulting in cellular lysis and cell death.

Highlights

Reports on foodborne illness and disease caused by consumption of food contaminated by foodborne pathogens are increasing day by day throughout the world [1,2]
These data suggest that AEO has the potential for use as an effective antibacterial agent that functions by impairing cell membrane permeability via morphological alternations, resulting in cellular lysis and cell death
Synthetic chemicals and physical methods are being used by various food industries to prevent contamination and preserve physical methods are being used by various food industries to prevent contamination and preserve food from these harmful pathogens [21]

Summary

Introduction

Reports on foodborne illness and disease caused by consumption of food contaminated by foodborne pathogens are increasing day by day throughout the world [1,2]. Different synthetic additives and antimicrobial agents are continuously used during the processing of food to avoid contamination and increase of shelf-life by diminishing the growth of microorganisms [5]. There is increasing consumer concern regarding the safety of the synthetic chemicals used to preserve foods and their side effects. Much attention is being given throughout the world to minimize the use of synthetic antibacterial agents in food processing and food preservation. There has been increasing interest in identifying natural and safe antibacterial compounds from various natural sources

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