Abstract
Staphylococcus aureus (S. aureus) creates an array of challenges for the food industry and causes foodborne diseases in people, largely due to its strong antibiotic resistance. Mandarin (Citrus reticulata L.) essential oil (MEO) is recognized as a natural and safe preservative; however, the antibacterial effects and mechanism of MEO to combat S. aureus are not yet clearly understood. This study will examine the inhibitory effects of MEO against S. aureus and explore the antibacterial mechanism thereof from the perspective of membrane destruction. The antibacterial activity of MEO on planktonic S. aureus was examined to determine the minimal inhibitory concentration (MIC). Scanning electron microscope (SEM) images revealed the direct impacts of MEO treatment on the cell structure of S. aureus. The cell membrane was observed to be depolarized, the determination of extracellular nucleic acids, proteins and intracellular adenosine triphosphate (ATP) confirmed the increased permeability of the cell membrane, its integrity was destroyed and the cellular constituents had leaked. These results, thus, provided conclusive evidence that MEO constrains the growth of planktonic S. aureus by affecting the permeability and integrity of its cell membrane. Our study provides a basis for the further development and utilization of MEO as a natural antibacterial agent in the food industry.
Highlights
Citrus are widely popular all over the world
Our results showed that MEO could cause the destruction of cell membranes integrity and leakage of intracellular substances
With MEO concentration increased to 2MIC, a greater fluorescence intensity decrease of 60.05% was observed in S. aureus. These results demonstrate that the cell membrane potential was obviously reduced and depolarized by the effects of MEO in a dose-dependent manner
Summary
Citrus are widely popular all over the world. Common varieties of citrus include oranges, limes, lemons and grapefruits [2]. Essential oils (EOs) act as natural antimicrobial agents. They are extracted from a variety of aromatic herbs and fruits, and are gradually increasing in popularity as safe, natural alternatives to artificial chemical compounds in the food industry, due to greater consumer acceptability. The extensive biological activities of EOs have been widely used in food chemistry, pharmacology, pharmaceutics and related fields [3]. Numerous previous studies have described their antioxidant, antiradical and antimicrobial effects [4,5,6]. Citrus essential oils are well known for their flavor and fragrance properties, as well as numerous aromatherapeutic and medicinal applications [7]
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