Antimicrobial mechanism of linalool against Vibrio parahaemolyticus and its application in black tiger shrimp (Penaeus monodon)

Abstract

Vibrio parahaemolyticus (V. parahaemolyticus) is a seafood-derived pathogen that poses a serious threat to seafood and human health. Biofilm production is a necessary process for V. parahaemolyticus to colonize the host and release virulence factors. Therefore, preventing biofilm formation or eliminating biofilm cells is an effective strategy to combat V. parahaemolyticus infection. Linalool is a food additive of natural origin with excellent antibacterial activity. In this study, we investigated the antimicrobial and anti-biofilm effects of linalool against V. parahaemolyticus and elucidated its mechanism through metabolomics analysis. The results showed that the minimum inhibitory concentration (MIC) of linalool against V. parahaemolyticus is 1.7 mg/mL. The treatment with linalool disrupted the integrity of the cell membrane, resulting in the leakage of nucleic acids and proteins, impaired motility, and reduced release of extracellular polysaccharide (EPS). The metabolomics results revealed that linalool perturbed the metabolic pathways of amino acids and nucleic acids in V. parahaemolyticus, thereby impeding biofilm production. Moreover, linalool significantly inactivated V. parahaemolyticus in black tiger shrimp. These findings have practical implications for the utilization of linalool in controlling bacterial contamination in seafood and enhancing food safety.