Abstract
Pseudomonas aeruginosa is a common contaminant in fish-based products. Given the resistance of P. aeruginosa to synthetic preservatives, there is a need for novel tools to suppress the growth and virulence of this pathogen. This study investigated the potential of β-caryophyllene-rich green pepper essential oil (EO) as a biopreservative agent against the wild type KM01 strain of P. aeruginosa. Green pepper EO at selected concentration was non-toxic to FHs 74 Int and CCD 841 CoN human cell lines, as determined with the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay. The sub-minimal inhibitory concentrations (MICs) of green pepper EO and β-caryophyllene were 120 and 25 nl ml−1, respectively; exposure of P. aeruginosa KM01 to these concentrations increased unsaturated fatty acids (FAs) (especially C16:1 cis-9 and C18:2 cis-9,12) and decreased saturated and hydroxylated FAs (especially 16:0, 3-OH-12:0, and 2-OH-16:0) in the bacterial cell membrane. An absence of anteiso-C15:0 synthesis was also observed in membrane FA profiles. The results of modeling and in situ experiments revealed that green pepper EO and β-caryophyllene inhibited the growth of KM01 (by 89%–95%) and attenuated bacterial virulence properties such as pyocyanin production (by 80%–89%) and elastase (by 40%–72%) and alkaline protease (by 28%–91%) activities.
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