Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against <i>Yersinia enterocolitica</i> and <i>Enterobacter sakazakii</i> and Its Application in the Preservation of Raw Pork and Skim Milk
Plant-derived antimicrobial agents have adequate antimicrobial effects on food-borne pathogens, which can be used as food preservatives. The purpose of this study was to evaluate the antibacterial mechanism of chlorogenic acid (CA) against <i>Yersinia enterocolitica</i> and <i>Ente...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/68c01b17296a43c28dfafe20a62196af |
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| Sumario: | Plant-derived antimicrobial agents have adequate antimicrobial effects on food-borne pathogens, which can be used as food preservatives. The purpose of this study was to evaluate the antibacterial mechanism of chlorogenic acid (CA) against <i>Yersinia enterocolitica</i> and <i>Enterobacter sakazakii</i>. The minimum inhibitory concentration (MIC) of CA was determined by employing the broth microdilution method. Then, the cell function and morphological changes of <i>Y. enterocolitica</i> and <i>E. sakazakii</i> treated with CA were characterized. Finally, the growth inhibition models of <i>Y</i>. <i>enterocolitica</i> in raw pork and <i>E. sakazakii</i> in skim milk were constructed through the response surface methodology. The results demonstrated that CA has a satisfactory inhibitory effect against <i>Y. enterocolitica</i> and <i>E. sakazakii</i> with a MIC of 2.5 mg/mL. In addition, CA inhibited the growth of <i>Y. enterocolitica</i> and <i>E. sakazakii</i> via cell membrane damage, such as depolarization of the cell membrane, reduction in intracellular adenosine triphosphate (ATP) and pH levels, and destruction of cell morphology. Moreover, CA reduced two log cycles of <i>Y. enterocolitica</i> in raw pork and <i>E. sakazakii</i> in skim milk at a certain temperature. According to the corresponding findings, CA has the potential to be developed as an effective preservative to control <i>Y. enterocolitica</i> and <i>E. sakazakii</i>-associated foodborne diseases. |
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