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Ni ZJ, Wang X, Shen Y, Thakur K, Han J, Zhang JG, Hu F, Wei ZJ. Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.070] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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52
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Tuyen TT, Quan PM, Thu Le VT, Toan TQ, Nghi DH, Bach PC, Inh CT, Hanh NP, Vien TA, Hong Minh PT, Long PQ, Khoi Nguyen NH, Thuy Dung PN, Hong Van NT. Chemical Composition, Antimicrobial, and Cytotoxic Activities of Leaf, Fruit, and Branch Essential Oils Obtained From Zanthoxylum nitidum Grown in Vietnam. Nat Prod Commun 2021. [DOI: 10.1177/1934578x20985649] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Zanthoxylum nitidum (Roxb.) DC is a traditional Vietnamese medicine to treat coughs, stomachache, toothache, blood stagnation, and sore throats. The essential oils (EOs) of the leaves, fruits, and stems of this plant were extracted by hydrodistillation and subjected to analysis by gas chromatography (GC)-flame ionization detector (FID) and GC-mass spectrometry (MS). The isolated EOs were then evaluated in terms of their antimicrobial activity by minimum inhibitory concentration (MIC) assay and in vitro cytotoxic effect against 5 human tumor cell lines. GC-MS-FID analysis showed 35, 32, and 25 compounds accounting for 97.6%, 91.7%, and 96.2% of the total EO contents from the leaves, fruits, and stems, respectively. The major compounds of the leaf EO were limonene (44.3%), β-caryophyllene (12.5%), linalool (11.0%), germacrene D (5.3%), and α-pinene (4.9%); the major compounds of the fruit EO were n-pentadecane (34.8%), sabinene (18.3%), and n-heptadecane (4.7%), and the major components of the stem EO were 2-undecanone (72.3%), β-caryophyllene (5.8%), and germacrene D (4.0%). The EOs of leaves, fruits, and stems of Z. nitidum exhibited antibacterial activity against Bacillus subtilis, Escherichia coli, and Fusarium oxysporum with MIC values of 100 µg/mL. The leaf and branch EOs exhibited cytotoxic activity against all tested cancer cell lines, especially A-549 and HepG-2. Findings from the present study provide important knowledge about the potential uses of Z. nitidum EOs as a natural antibacterial and antitumor agents.
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Affiliation(s)
- Tran Thi Tuyen
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
- Graduate University of Sciences and Technology, VAST, Ha Noi, Vietnam
| | - Pham Minh Quan
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
- Graduate University of Sciences and Technology, VAST, Ha Noi, Vietnam
| | - Vu Thi Thu Le
- Thai Nguyen University of Agriculture and Forestry, Thai Nguyen, Vietnam
| | - Tran Quoc Toan
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
- Graduate University of Sciences and Technology, VAST, Ha Noi, Vietnam
| | - Do Huu Nghi
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
| | - Pham Cao Bach
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
| | - Cam Thi Inh
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
| | | | | | - Pham Thi Hong Minh
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
| | - Pham Quoc Long
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
| | - Nguyen Hong Khoi Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Pham Nguyen Thuy Dung
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
- Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Nguyen Thi Hong Van
- Institute of Natural Products Chemistry (INPC), Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam
- Graduate University of Sciences and Technology, VAST, Ha Noi, Vietnam
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Ju J, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. Synergistic interactions of plant essential oils with antimicrobial agents: a new antimicrobial therapy. Crit Rev Food Sci Nutr 2020; 62:1740-1751. [PMID: 33207954 DOI: 10.1080/10408398.2020.1846494] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The problem of drug resistance of food borne pathogens is becoming more and more serious. Although traditional antimicrobial agents have good therapeutic effects on a variety of food borne pathogens, more effective antimicrobial agents are still needed to combat the development of drug-resistant food borne pathogens. Plant-based natural essential oils (EOs) are widely used because of their remarkable antimicrobial activity. A potential strategy to address food borne pathogens drug resistance is to use a combination of EOs and antimicrobial agents. Because EOs have multi-target inhibitory effects on microorganisms, combining them with drugs can enhance the activity of the drugs and avoid the emergence of food borne pathogens drug resistance. This paper introduces the main factors affecting the antibacterial activity of EOs and describes methods for evaluating their synergistic antibacterial effects. The possible mechanisms of action of EOs and the synergistic inhibitory effects on pathogens of EOs in combination with antimicrobial agents is described. In summary, the combined use of EOs and existing antimicrobial agents is a promising potential new antibacterial therapy.
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Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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54
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Hashemi SMB, Khodaei D. Antimicrobial activity of Satureja Khuzestanica Jamzad and Satureja bachtiarica Bunge essential oils against Shigella flexneri and Escherichia coli in table cream containing Lactobacillus plantarum LU5. Food Sci Nutr 2020; 8:5907-5915. [PMID: 33282242 PMCID: PMC7684589 DOI: 10.1002/fsn3.1871] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/20/2020] [Accepted: 08/21/2020] [Indexed: 11/24/2022] Open
Abstract
The essential oils (EOs) from Marzeh khuzestani (Satureja Khuzestanica Jamzad) and Marzeh bakhtiari (Satureja bachtiarica Bunge) were analyzed and their antibacterial activities on Shigella flexneri and Escherichia coli in probiotic table cream containing Lactobacillus plantarum LU5 were evaluated. Carvacrol (86.5%) was the main component of Marzeh khuzestani, but thymol (33.5%), carvacrol (14.2%), borneol (13.4%), and linalool (11.5%) were the major constituents of Marzeh Bakhtiari EOs. Marzeh khuzestani exhibited the highest antibacterial/bactericidal activity on the tested bacteria. EOs combination showed no interaction on the L. plantarum but a synergism effect to inhibit the pathogen strains observed. Agar diffusion assay showed the highest inhibitory effect on S. flexneri (32.7 mm), E. coli (28.4 mm), and L. plantarum (24.7 mm) for the combination 2:1 Marzeh khuzestani:Marzeh Bakhtiari (p ≤ .05). The antibacterial activity of mixture of EOs in creams was evaluated and the sample contained of 1%k + 1%b showed the highest antibacterial activity after day 10 of storage (by lowering the number of E. coli, S. flexneri, and L. plantarum to 2.3, 1.9, and 1.4 log CFU/g compared to control sample). Overall acceptability of creams slightly decreased by the increase in EOs addition and the highest acceptability score of 7.9 observed for the sample contained 0.5%k + 0.5%b EOs. However, all treatments exhibited a high acceptance level that it confirms that the addition of EOs mixture had no effect on the sensorial attributes of the creams. The combination of tested EOs can be used as an antimicrobial agent in probiotic food products containing L. plantarum.
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Affiliation(s)
| | - Diako Khodaei
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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55
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He Q, Guo M, Jin TZ, Arabi SA, Liu D. Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes. Int J Food Microbiol 2020; 337:108936. [PMID: 33161345 DOI: 10.1016/j.ijfoodmicro.2020.108936] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/19/2020] [Accepted: 10/10/2020] [Indexed: 02/07/2023]
Abstract
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia coli (E. coli) O157:H7, compared to the coarse emulsion. The antimicrobial effect of ultrasound (US), thyme essential oil nanoemulsion (TEON) and the combination of both treatments was assessed against E. coli O157:H7. The remarkable synergistic effects of the combined treatments were achieved, which decontaminated the E. coli populations by 4.49-6.72 log CFU/g on the surface of cherry tomatoes, and led to a reduction of 4.48-6.94 log CFU/sample of the total inactivation. TEON combined with US were effective in reducing the presence of bacteria in wastewater, which averted the potential detrimental effect of cross-contamination resulted from washing wastewater in fresh produce industry. Moreover, the treatments did not noticeably alter the surface color and firmness of cherry tomatoes. Therefore, ultrasound combined with TEON is a promising and feasible alternative for the reduction of microbiological contaminants, as well as retaining the quality characteristics of cherry tomatoes.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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56
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Chemical composition, antioxidant capacity and antibacterial action of five Moroccan essential oils against Listeria monocytogenes and different serotypes of Salmonella enterica. Microb Pathog 2020; 149:104510. [PMID: 32956790 DOI: 10.1016/j.micpath.2020.104510] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/27/2020] [Accepted: 09/14/2020] [Indexed: 01/06/2023]
Abstract
Essential oils (EOs) obtained from aromatic plants are rich in natural components with interesting antimicrobial effects. The aim of this study was to evaluate the chemical composition of EOs extracted from Origanum majorana (OM-EO), Mentha suaveolens (MS-EO), Rosmarinus officinalis (RO-EO), Salvia officinalis (SO-EO) and Mentha pulegium (MP-EO). Their antioxidant properties and antibacterial activity against Listeria monocytogenes and different serotypes of Salmonella enterica subsp. enterica were also studied. The EOs were extracted from plants by hydro-distillation and their chemical composition was determined by GC-MS. Terpinen-4-ol, 1,8-Cineole, Camphor, Limonene and Cinerone were the main chemical components found in OM-EO, RO-EO, SO-EO, MP-EO and MS-EO, respectively. To the best of our knowledge, Limonene and Cinerone were reported, for the first time, as the major components of MP-EO and MS-EO. Moreover, our results showed that MS-EO had the best antioxidant activity with an IC50 of 0.78 ± 0.05 mg/mL, EC50 of 1.53 ± 0.07 mg/mL, and RC50 of 0.98 ± 0.04 mg/mL, and the higher antibacterial activity using microdilution broth method with MIC of 0.5% for Salmonella and 0.25% for L. monocytogenes, while OM-EO had the best antibacterial activity using disc diffusion method (inhibition diameters ranged between 15.3 ± 0.3 mm and 18.5 ± 0.3 mm for Salmonella and between 20.1 ± 0.2 mm and 25.4 ± 0.4 mm for L. monocytogenes). However, OM-EO and MS-EO present the higher percentage of sub-lethally injured cells against S. enterica (5.50 ± 0.11%) and L. monocytogenes (5.23 ± 0.07%), respectively. From this study, we can conclude that the investigated EOs are rich in components with interesting antibacterial activity and they could be applied in food preparations as natural preservatives to extend the shelf life of food products and to inhibit the growth of food-borne pathogens.
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Guo M, Zhang L, He Q, Arabi SA, Zhao H, Chen W, Ye X, Liu D. Synergistic antibacterial effects of ultrasound and thyme essential oils nanoemulsion against Escherichia coli O157:H7. ULTRASONICS SONOCHEMISTRY 2020; 66:104988. [PMID: 32222643 DOI: 10.1016/j.ultsonch.2020.104988] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 01/15/2020] [Accepted: 01/23/2020] [Indexed: 05/05/2023]
Abstract
Essential oil nanoemulsions have been proven to have stronger antimicrobial effects compared to the essential oil alone or coarse emulsion. Sonoporation could be the promising candidate to trigger a synergistic effect with thyme essential oil nanoemulsion (TEON) and produce a more effective antibacterial efficacy. Therefore, in this study, the bactericidal effects of ultrasound (US) in combination with TEON treatments against Escherichia coli (E. coli) O157:H7 were investigated. The remarkable synergistic effects of US (20 kHz, 255 W/cm2, 9 min) and TEON (0.375 mg/mL) treatments at 22 °C reduced E. coli O157:H7 populations by 7.42 ± 0.27 log CFU/mL. The morphological changes of cells exposed to different treatments were observed by scanning electron microscopy and transmission electron microscopy. The results showed that the synergistic effects of the ultrasound and TEON treatments altered the morphology and interior microstructure of organism cells. Laser scanning confocal microscopy (LSCM) images revealed that the combination treatments of ultrasound and TEON altered the permeability of cell membranes, and this affected the integrity of E. coli O157:H7 cells. This was further indicated by the high amounts of nucleic acids and proteins released from these cells following treatment. The results from this study illustrated the mechanisms of the synergistic effects of sonoporation and TEON treatments and provided valuable information for their potential in food pasteurization.
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Affiliation(s)
- Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100
| | - Lianjiao Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | | | - Huanhuan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100.
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58
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Wang X, Shen Y, Thakur K, Han J, Zhang JG, Hu F, Wei ZJ. Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus. Molecules 2020; 25:E3955. [PMID: 32872604 PMCID: PMC7504760 DOI: 10.3390/molecules25173955] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/28/2020] [Accepted: 08/29/2020] [Indexed: 12/29/2022] Open
Abstract
Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.
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Affiliation(s)
- Xin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Yi Shen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Jinzhi Han
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China;
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
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59
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Li Z, Wang N, Wei Y, Zou X, Jiang S, Xu F, Wang H, Shao X. Terpinen-4-ol Enhances Disease Resistance of Postharvest Strawberry Fruit More Effectively than Tea Tree Oil by Activating the Phenylpropanoid Metabolism Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6739-6747. [PMID: 32379969 DOI: 10.1021/acs.jafc.0c01840] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study aimed to reveal the effects and possible mechanism of terpinen-4-ol, the main component of tea tree oil (TTO), on the disease resistance of strawberry fruit. When the effects of TTO and its components were compared on the decay development in fruit inoculated with Botrytis cinerea after treatment, strawberry treated with terpinen-4-ol showed the lowest disease incidence (44.4%) after 48 h and also the smallest lesion diameter during the whole storage. This indicates that terpinen-4-ol induces the highest disease resistance in strawberry compared with TTO and other components. Untargeted metabolomic analysis showed that terpinen-4-ol treatment strongly activated phenylpropanoid biosynthesis and flavonoid metabolism pathway by increasing the accumulation of cinnamaldehyde, coniferyl aldehyde, naringenin, taxifolin, quercetin, and quercitrin in fruit at 12 h after treatment. In addition, terpinen-4-ol treatment also caused the accumulation of total phenolics and lignin by enhancing activities and relative gene expression of key enzymes in the phenylpropanoid metabolism pathway. These results suggest that terpinen-4-ol, as the key component of TTO, is the most important contributor to the effectiveness of TTO in improving disease resistance of strawberry fruit through activating the phenylpropanoid metabolism pathway.
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Affiliation(s)
- Zhenbiao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Nan Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Yingying Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Xiurong Zou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Yingdong College of Food Science and Engineering, Shaoguan University, Shaoguan 512005, China
| | - Shu Jiang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Feng Xu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Hongfei Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
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60
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Ju J, Chen X, Xie Y, Yu H, Cheng Y, Qian H, Yao W. Simple microencapsulation of plant essential oil in porous starch granules: Adsorption kinetics and antibacterial activity evaluation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14156] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
| | - Xueqi Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
| | - He Qian
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi China
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