Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against Yersinia enterocolitica and Enterobacter sakazakii 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 Yersinia enterocolitica and Ente...

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Autores principales:	Lu Tian, Mi Wu, Wenyao Guo, Hui Li, Zhongchao Gai, Guoli Gong
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chlorogenic acid <i>Y. enterocolitica</i> <i>E. sakazakii</i> antibacterial mechanism raw pork skim milk Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/68c01b17296a43c28dfafe20a62196af
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spelling	oai:doaj.org-article:68c01b17296a43c28dfafe20a62196af2021-11-11T18:40:39ZEvaluation 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 Milk10.3390/molecules262167481420-3049https://doaj.org/article/68c01b17296a43c28dfafe20a62196af2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6748https://doaj.org/toc/1420-3049Plant-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.Lu TianMi WuWenyao GuoHui LiZhongchao GaiGuoli GongMDPI AGarticlechlorogenic acid<i>Y. enterocolitica</i><i>E. sakazakii</i>antibacterial mechanismraw porkskim milkOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6748, p 6748 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chlorogenic acid <i>Y. enterocolitica</i> <i>E. sakazakii</i> antibacterial mechanism raw pork skim milk Organic chemistry QD241-441
spellingShingle	chlorogenic acid <i>Y. enterocolitica</i> <i>E. sakazakii</i> antibacterial mechanism raw pork skim milk Organic chemistry QD241-441 Lu Tian Mi Wu Wenyao Guo Hui Li Zhongchao Gai Guoli Gong 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
description	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.
format	article
author	Lu Tian Mi Wu Wenyao Guo Hui Li Zhongchao Gai Guoli Gong
author_facet	Lu Tian Mi Wu Wenyao Guo Hui Li Zhongchao Gai Guoli Gong
author_sort	Lu Tian
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/68c01b17296a43c28dfafe20a62196af
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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

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