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Abstract
Fructus forsythia essential oil (FEO) with excellent antibacterial activity was rarely reported. The objective of the present study was to investigate the antibacterial activity and the antibacterial mechanism of FEO against two food-borne pathogenic bacteria, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in vitro. When treated FEO, the zones of inhibition (ZOI) of E. coli (20.5 ± 0.25 mm) and S. aureus (24.3 ± 0.21 mm) were much larger than control (p < 0.05). The minimum inhibitory concentrations (MICs) of FEO were 3.13 mg/mL and 1.56 mg/mL for E. coli and S. aureus, respectively. The antibacterial mechanism of FEO against E. coil was due to the changes in permeability and integrity of cell membrane leading to the leakage of nucleic acids and proteins. With the superior antibacterial activity of FEO, the nano-encapsulation method has been applied in FEO. When compared to FEO and blank chitosan nanoparticles, FEO-loaded nanoparticles (chitosan to FEO of 1:1) can effectively inhibit the growth of E. coil above 90% at room temperature. It is necessary to consider that FEO and FEO-loaded nanoparticles will become promising antibacterial additives for food preservative, cosmetic, and pharmaceutical applications.
Highlights
The presence and multiplication of microorganisms in a food system may cause an important problem, which can reduce the quality and quantity of food products [1], and generate the illness and disease [2,3]
The antibacterial activities of forsythia essential oil (FEO) against E. coli and S. aureus were detected by the measurement of the zone of inhibition (ZOI)
These results showed that the Gram-positive S. aureus appeared more sensitive than the Gram-negative E. coli toward FEO, which was in agreement with the findings of Oussalah who reported that the antimicrobial activities of plant essential oils were more preferred a ZIO impregnated with 3 mg of Fructus forsythia essential oil or 3 μg of Ciprofloxacin per discs to gram-positive bacterium [34]
Summary
The presence and multiplication of microorganisms in a food system may cause an important problem, which can reduce the quality and quantity of food products [1], and generate the illness and disease [2,3]. Since Escherichia coli (E. coli) was recognized as a food-borne pathogen in 1982, it had been found in variety of foodstuffs [4]. Food poisoning by E. coli and S. aureus is a growing increase problems in both developing and developed countries. Under these conditions, food preservatives come to prevent food decay and maintain the freshness of the food [6]. Chemical preservatives which are synthesized in a rapid way are generally applied to food preservatives. It has been proven that some chemical preservatives had undesirable biological effects in animals and humans leading to immeasurable risks [7].
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