Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism.

Chao Shi,Chenyu Shen,Meixian Guo,Lehui Wang,Yifei He,Kunyao Luo,Pengyu Zhao,Shuo Wang,Shengnan Kang

doi:10.3390/foods11030403

Chao Shi, Chenyu Shen + Show 7 more

Open Access

https://doi.org/10.3390/foods11030403

Copy DOI

Abstract

Oregano essential oil (OEO) is an effective natural antibacterial agent, but its antibacterial activity against Vibrio vulnificus has not been widely studied. The aim of this study was to investigate the inhibitory effect and germicidal activity of OEO on V. vulnificus and its possible inhibition mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of OEO against four V. vulnificus strains (ATCC 27562 and three isolates from seafoods) were from 0.06 to 0.15 μL/mL. Compared with untreated bacteria, OEO reduced the concentration of intracellular adenosine triphosphate (ATP), hyperpolarized the cell membrane, increased the level of reactive oxygen species (ROS), and increased the concentration of intracellular malondialdehyde (MDA), but there was no obvious DNA damage at the OEO test concentration. It was indicated that OEO inactivated V. vulnificus by generating ROS which caused lipid peroxidation of cell membranes, thereby reducing the permeability and integrity of cell membranes and causing morphological changes to cells, but there was no obvious damage to DNA. In addition, OEO could effectively kill V. vulnificus in oysters at 25 °C, and the number of bacteria decreased by 48.2% after 0.09% OEO treatment for 10 h. The good inhibitory effect and bactericidal activity of OEO showed in this study, and the economy and security of OEO make it possible to apply OEO to control V. vulnificus contamination in oysters and other seafoods.

Highlights

Vibrio vulnificus is a Gram-negative food-borne opportunistic pathogen with slightly curved shape, extreme single flagella, low salinity and [1]
Food intake can lead to gastroenteritis and sepsis, and wound contact can lead to tissue necrosis near the wound [4]
Inhibeffect of some natural compounds against V. vulnificus has been reportedThe in previous itory effect of some natural compounds against vulnificus has been reported in prestudies

Summary

Introduction

Vibrio vulnificus is a Gram-negative food-borne opportunistic pathogen with slightly curved shape, extreme single flagella, low salinity and [1]. V. vulnificus widely exists in estuaries and coastal areas all over the world, and is often isolated from oysters, fish, shrimp and other aquatic products [2]. V. vulnificus is the leading cause of seafood related disease and is increasing in prevalence globally [3]. Humans can be infected with V. vulnificus by ingesting raw or undercooked seafood or by contacting contaminated seawater in wounds. The mortality rates are 50% and 17%, respectively [5]. V. vulnificus infection cases often have acute onset, high mortality, high disability rate and great harm, which has important public health significance [6] that has attracted great attention of Australia, Japan, and other coastal countries and regions [7]

Objectives

Methods

Results

Conclusion