Antimicrobial activity of syringic acid against Cronobacter sakazakii and its effect on cell membrane

卷:197

Shi, Chao ; Sun, Yi ; Zheng, Zhiwei ; Zhang, Xiaorong ; Song, Kaikuo ; Jia, Zhenyu ; Chen, Yifei ; Yang, Miaochun ; Liu, Xin ; Dong, Rui ; Xia, Xiaodong

Northwest A&F Univ

关键词: Syringic acid;    Cronobacter sakazakii;    Cell membrane;    Fluorescent dye;    Electronic microscopy;   

DOI  :  10.1016/j.foodchem.2015.10.100

学科分类：食品科学和技术

【 摘 要 】

Syringic acid (SA) has been reported to exhibit antibacterial ability against various microorganisms, but little work has been done on its effect on Cronobacter sakazakii. In this study, minimum inhibitory concentrations (MICs) of SA against various C. sakazakii strains were determined. Moreover, changes in intracellular ATP concentration, intracellular pH (pH(in)), membrane potential and membrane integrity were measured to evaluate the influence of SA on cell membrane. Finally, field emission scanning electron microscope (FESEM) was used to assess the morphological changes of bacterial cells caused by SA. It was shown that the MICs of SA against all tested C. sakazakii strains were 5 mg/mL. SA retarded bacterial growth, and caused cell membrane dysfunction, which was evidenced by intracellular ATP concentration decrease, pH(in) reduction, cell membrane hyperpolarization and changes in cellular morphology. These findings indicated that SA has potential to be developed as a natural preservative to control C. sakazakii in foods associated with this pathogen and prevent related infections. (C) 2015 Elsevier Ltd. All rights reserved.