Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.

This work explores the bactericidal effect of (+)-limonene, the major constituent of citrus fruits' essential oils, against E. coli. The degree of E. coli BJ4 inactivation achieved by (+)-limonene was influenced by the pH of the treatment medium, being more bactericidal at pH 4.0 than at pH 7.0...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Laura Espina, Tilahun K Gelaw, Sílvia de Lamo-Castellví, Rafael Pagán, Diego García-Gonzalo
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2013
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/f1442b253cfe4051a7da1f0930d39b2d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:f1442b253cfe4051a7da1f0930d39b2d
record_format	dspace
spelling	oai:doaj.org-article:f1442b253cfe4051a7da1f0930d39b2d2021-11-18T07:57:53ZMechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.1932-620310.1371/journal.pone.0056769https://doaj.org/article/f1442b253cfe4051a7da1f0930d39b2d2013-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23424676/?tool=EBIhttps://doaj.org/toc/1932-6203This work explores the bactericidal effect of (+)-limonene, the major constituent of citrus fruits' essential oils, against E. coli. The degree of E. coli BJ4 inactivation achieved by (+)-limonene was influenced by the pH of the treatment medium, being more bactericidal at pH 4.0 than at pH 7.0. Deletion of rpoS and exposure to a sub-lethal heat or an acid shock did not modify E. coli BJ4 resistance to (+)-limonene. However, exposure to a sub-lethal cold shock decreased its resistance to (+)-limonene. Although no sub-lethal injury was detected in the cell envelopes after exposure to (+)-limonene by the selective-plating technique, the uptake of propidium iodide by inactivated E. coli BJ4 cells pointed out these structures as important targets in the mechanism of action. Attenuated Total Reflectance Infrared Microspectroscopy (ATR-IRMS) allowed identification of altered E. coli BJ4 structures after (+)-limonene treatments as a function of the treatment pH: β-sheet proteins at pH 4.0 and phosphodiester bonds at pH 7.0. The increased sensitivity to (+)-limonene observed at pH 4.0 in an E. coli MC4100 lptD4213 mutant with an increased outer membrane permeability along with the identification of altered β-sheet proteins by ATR-IRMS indicated the importance of this structure in the mechanism of action of (+)-limonene. The study of mechanism of inactivation by (+)-limonene led to the design of a synergistic combined process with heat for the inactivation of the pathogen E. coli O157:H7 in fruit juices. These results show the potential of (+)-limonene in food preservation, either acting alone or in combination with lethal heat treatments.Laura EspinaTilahun K GelawSílvia de Lamo-CastellvíRafael PagánDiego García-GonzaloPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 8, Iss 2, p e56769 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Laura Espina Tilahun K Gelaw Sílvia de Lamo-Castellví Rafael Pagán Diego García-Gonzalo Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
description	This work explores the bactericidal effect of (+)-limonene, the major constituent of citrus fruits' essential oils, against E. coli. The degree of E. coli BJ4 inactivation achieved by (+)-limonene was influenced by the pH of the treatment medium, being more bactericidal at pH 4.0 than at pH 7.0. Deletion of rpoS and exposure to a sub-lethal heat or an acid shock did not modify E. coli BJ4 resistance to (+)-limonene. However, exposure to a sub-lethal cold shock decreased its resistance to (+)-limonene. Although no sub-lethal injury was detected in the cell envelopes after exposure to (+)-limonene by the selective-plating technique, the uptake of propidium iodide by inactivated E. coli BJ4 cells pointed out these structures as important targets in the mechanism of action. Attenuated Total Reflectance Infrared Microspectroscopy (ATR-IRMS) allowed identification of altered E. coli BJ4 structures after (+)-limonene treatments as a function of the treatment pH: β-sheet proteins at pH 4.0 and phosphodiester bonds at pH 7.0. The increased sensitivity to (+)-limonene observed at pH 4.0 in an E. coli MC4100 lptD4213 mutant with an increased outer membrane permeability along with the identification of altered β-sheet proteins by ATR-IRMS indicated the importance of this structure in the mechanism of action of (+)-limonene. The study of mechanism of inactivation by (+)-limonene led to the design of a synergistic combined process with heat for the inactivation of the pathogen E. coli O157:H7 in fruit juices. These results show the potential of (+)-limonene in food preservation, either acting alone or in combination with lethal heat treatments.
format	article
author	Laura Espina Tilahun K Gelaw Sílvia de Lamo-Castellví Rafael Pagán Diego García-Gonzalo
author_facet	Laura Espina Tilahun K Gelaw Sílvia de Lamo-Castellví Rafael Pagán Diego García-Gonzalo
author_sort	Laura Espina
title	Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
title_short	Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
title_full	Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
title_fullStr	Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
title_full_unstemmed	Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
title_sort	mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.
publisher	Public Library of Science (PLoS)
publishDate	2013
url	https://doaj.org/article/f1442b253cfe4051a7da1f0930d39b2d
work_keys_str_mv	AT lauraespina mechanismofbacterialinactivationbylimoneneanditspotentialuseinfoodpreservationcombinedprocesses AT tilahunkgelaw mechanismofbacterialinactivationbylimoneneanditspotentialuseinfoodpreservationcombinedprocesses AT silviadelamocastellvi mechanismofbacterialinactivationbylimoneneanditspotentialuseinfoodpreservationcombinedprocesses AT rafaelpagan mechanismofbacterialinactivationbylimoneneanditspotentialuseinfoodpreservationcombinedprocesses AT diegogarciagonzalo mechanismofbacterialinactivationbylimoneneanditspotentialuseinfoodpreservationcombinedprocesses
_version_	1718422766508572672

Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.

Ejemplares similares