The preservative potential of Amomum tsaoko essential oil against E. coil, its antibacterial property and mode of action

被引：55
作者：
Guo, Na [1 ,2 ,3 ]
Zang, Yu-Ping [1 ,2 ,3 ]
Cui, Qi [1 ,2 ,3 ]
Gai, Qing-Yan [1 ,2 ,3 ]
Jiao, Jiao [1 ,2 ,3 ]
Wang, Wei [1 ,2 ,3 ]
Zu, Yuan-Gang [1 ,2 ,3 ]
Fu, Yu-Jie [1 ,2 ,3 ]
机构：
[1] Northeast Forestry Univ, Key Lab Forest Plant Ecol, Minist Educ, Box 332,Hexing Rd 26, Harbin 150040, Peoples R China
[2] Northeast Forestry Univ, Minist Educ, Engn Res Ctr Forest Biopreparat, Harbin 150040, Peoples R China
[3] Northeast Forestry Univ, Collaborat Innovat Ctr Dev & Utilizat Forest Res, Harbin 150040, Peoples R China
来源：
FOOD CONTROL | 2017年 / 75卷
基金：
中国国家自然科学基金;
关键词：
Amomum tsaoko essential oil; Foodborne bacteria; Antibacterial mechanism; Membrane integrity; Food preservative; IN-VITRO ANTIOXIDANT; CHEMICAL-COMPOSITION; ANTIMICROBIAL ACTIVITY; STAPHYLOCOCCUS-AUREUS; MEMBRANE-PERMEABILITY; ESCHERICHIA-COLI; LISTERIA-MONOCYTOGENES; SITU CONTROL; MECHANISM; DISRUPTION;
D O I：
10.1016/j.foodcont.2016.12.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Amomum tsaoko is widely distributed in south-west China as a spice. In present study, the antibacterial activity of Amomum tsaoko essential oil (AEO) against foodborne pathogens was evaluated. The antibacterial activity was determined by measuring the zones of inhibition (ZOI), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and the time-kill assay. Results showed the susceptibility of foodborne bacteria Escherichia coli (E. coli) was excellent with the lowest MIC and MBC values of 3.13 and 6.25 mg/mL, respectively. The probable antibacterial mechanism of AEO was the change in permeability and integrity of the cell membranes leading to leakage of nucleic acids and proteins. Detection of the kinetics of E. coli deactivation in situ showed that AEO has good preservative activities in foods. It is necessary to consider that AEO will become a promising antibacterial additive for food preservative. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：236 / 245
页数：10
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