Abstract
In this work, antibacterial activity of finger citron essential oil (FCEO, Citrus medica L. var. sarcodactylis) and its mechanism against food-borne bacteria were evaluated. A total of 28 components in the oil were identified by gas chromatography-mass spectrometry, in which limonene (45.36%), γ-terpinene (21.23%), and dodecanoic acid (7.52%) were three main components. For in vitro antibacterial tests, FCEO exhibited moderately antibacterial activity against common food-borne bacteria: Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus. It showed a better bactericidal effect on Gram-positive bacteria than Gram-negative. Mechanisms of the antibacterial action were investigated by observing changes of bacteria morphology according to scanning electron microscopy, time-kill analysis, and permeability of cell and membrane integrity. Morphology of tested bacteria was changed and damaged more seriously with increased concentration and exposure time of FCEO. FCEO showed a significant reduction effect on the growth rate of surviving bacteria and lead to lysis of the cell wall, intracellular ingredient leakage, and consequently, cell death.
Highlights
Food spoilage caused by microorganisms is always a main public health issue in our daily life.It leads to shelf life reduction, foodborne diseases, and economic loss in the food industry
The aim of this study is to demonstrate the compositions of Finger citron essential oil (FCEO), evaluate its antibacterial activity, and explore its mechanisms of antibacterial action against two respective food-borne microorganisms by scanning electron microscope (SEM), time-kill analysis, and cell membrane permeability, as well as the integrity of the cell membrane
The results showed FCEO had a fast killing effect on growth effect on growth of S. aureus, with a bactericidal effect after 2 h of incubation, whereas 4 h for E. coli of S. aureus, with a bactericidal effect after 2 h of incubation, whereas 4 h for E. coli to achieve a lethal to achieve a lethal effect
Summary
Food spoilage caused by microorganisms is always a main public health issue in our daily life. It leads to shelf life reduction, foodborne diseases, and economic loss in the food industry. Staphylococcus aureus (S. aureus) is mainly responsible for food poisoning, toxic shock syndrome, endocarditis, and osteomyelitis [1]. The addition of synthetic preservatives is more restricted because of their toxic effects. A strong interest in using natural substances for food preservation as an alternative has appeared
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