Antibacterial mechanism of Protocatechuic acid against Yersinia enterocolitica and its application in pork

Abstract

Protocatechuic acid (PCA) has adequate antibacterial activity against foodborne pathogens; however, its antibacterial mechanism has been rarely investigated. Therefore, this study attempts to elucidate the antibacterial mechanism of PCA against Yersinia enterocolitica . The corresponding results showed that PCA had a satisfactory antibacterial effect on Y. enterocolitica with a minimum inhibitory concentration (MIC) of 2.5 mg/mL. Accordingly, depolarization of the cell membrane, reduction of intracellular pH (pH in ) and adenosine triphosphate (ATP), leakage of K + and destruction of cell morphology were observed in this study, which indicated that PCA changed the membrane permeability of Y. enterocolitica . According to the metabolomics analysis, PCA induced the differential expression of the metabolites of Y. enterocolitica . In addition, enrichment analysis of metabolic pathways demonstrated that PCA disordered energy metabolism and amino acid biosynthesis of Y. enterocolitica . PCA also exhibited a notable inhibitory effect on Y. enterocolitica in pork. According to the corresponding findings, PCA may possess potential antibacterial properties in controlling Y. enterocolitica contamination within food industry. • Protocatechuic acid showed high antibacterial activity against Y. enterocolitica. • Protocatechuic acid destroyed the cell membrane structure of Y. enterocolitica. • Protocatechuic acid disordered energy metabolism and amino acid metabolism. • Protocatechuic acid extended the shelf life of chilled pork.