Abstract
In this study, linalool, one of the principal components of essential oils, was used as an antibacterial agent to investigate the antibacterial activity and mechanism of linalool against Pseudomonas fluorescens. The reduction in membrane potential (MP), leakage of alkaline phosphatase (AKP) and the release of macromolecules, including DNA, RNA and protein confirmed that damage to cell wall membrane structure and leakage of cytoplasmic contents were due to the linalool treatment. Furthermore, the decrease of enzyme activity, including the succinate dehydrogenase (SDH), malate dehydrogenase (MDH), pyruvate kinase (PK), and ATPase indicated that linalool could lead to metabolic dysfunction and inhibit energy synthesis. In addition, the activity of respiratory chain dehydrogenase and metabolic activity of respiration indicated that linalool inhibits cellular respiration. These results revealed that linalool had strong antibacterial activity against P. fluorescens via membrane damage, bacterial metabolic and oxidative respiratory perturbations, interfering in cellular functions and even causing cell death. It was suggested that linalool may be a new potential source as food antiseptics in food systems.
Highlights
In recent years, aromatic plant extracts have been widely used in the field of food preservation (Brenes and Roura, 2010; Prakash et al, 2015)
The activity of respiratory chain dehydrogenase and metabolic activity of respiration indicated that linalool inhibits cellular respiration. These results revealed that linalool had strong antibacterial activity against P. fluorescens via membrane damage, bacterial metabolic and oxidative respiratory perturbations, interfering in cellular functions and even causing cell death
The bicinchoninic acid (BCA), adenosine triphosphatase (ATPase) A070-2-2, malic acid dehydrogenase (MDH) A0212-1, succinic acid dehydrogenase (SDH) A022-1-1, and pyruvate kinase (PK) A076-1-1 assay kits were purchased from Nanjing JianCheng Bioengineering Institute (Nanjing, China)
Summary
Aromatic plant extracts have been widely used in the field of food preservation (Brenes and Roura, 2010; Prakash et al, 2015). Essential oils (EOs) are naturally occurring antimicrobial agents found in many plants and are the main reason for the antimicrobial properties of aromatic plant extracts (Brenes and Roura, 2010; Callaway et al, 2011). Many of the most widely used food preservatives are synthetic products. Synthetic products have many disadvantages, such as potential carcinogenicity, teratogenicity, environmental pollution, and acute toxicity (Faleiro, 2011). EOs are an ideal choice because of their significant antibacterial properties and safety (Calo et al, 2015)
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