文献类型： 外文期刊
作者： Xiao, Wenbin 1 ; Gao, Zhipeng 3 ; Liu, Ting 2 ; Zhong, Weiming 3 ; Jiang, Sifan 3 ; He, Mingwang 3 ; Fu, Fuhua 2 ; Li, Gaoyang 2 ; Su, Donglin 2 ; Guo, Jiajing 1 ; Shan, Yang 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China
2.Hunan Acad Agr Sci, Int Joint Lab Fruits & Vegetables Proc, Qual & Safety,Hunan Agr Prod Proc Inst, Hunan Key Lab Fruits & Vegetables Storage Proc Qu, Changsha 410125, Peoples R China
3.Hunan Agr Univ, Fisheries Coll, Changsha 410128, Peoples R China
关键词： Lemon essential oil; Nanoemulsions; Escherichia coli; Antibacterial activities; Proteomic analysis
期刊名称：FOOD MICROBIOLOGY （ 影响因子：5.3； 五年影响因子：5.5 ）
ISSN： 0740-0020
年卷期： 2024 年 119 卷
页码：
收录情况： SCI
摘要： Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5 h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane integrity, and efflux pump function of E. coli. Confocal laser scanning microscopy demonstrated that 8MIC of LEO-NEs induced changes in the cellmembrane permeability and cell-wall integrity of E. coli. Proteomic results suggested that the mode of action LEO-NEs against E. coli was to enhance bacterial chemotaxis and significantly inhibit ribosomal assembly. They may also affect butyric acid, ascorbic acid and aldehyde metabolism, and sulphur-relay system pathways. In conclusion, LEO-NEs had potential application as a natural antibacterial agent for the control of E. coli in the food industry.
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