Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food
This study aimed to examine the mechanism of membrane damage by chlorogenic acid (CA) on Bacillus cereus and Micrococcus luteus and to apply it to milk and pork to evaluate whether CA could prolong their shelf life. A broth microdilution method was used to determine the minimum inhibitory concentrat...
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| Veröffentlicht in: | Journal of food safety 2022-12, Vol.42 (6), p.n/a |
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| creator | Tian, Lu Liao, Sichen Guo, Wenyao Wang, Xuyang Wu, Mi Xue, Zhifei Yang, Siqi Fu, Jiapeng Liu, Zhiqiang Gong, Guoli |
| description | This study aimed to examine the mechanism of membrane damage by chlorogenic acid (CA) on Bacillus cereus and Micrococcus luteus and to apply it to milk and pork to evaluate whether CA could prolong their shelf life. A broth microdilution method was used to determine the minimum inhibitory concentration (MIC) of CA on B. cereus and M. luteus. In addition, the physiological changes and morphology of B. cereus and M. luteus after CA treatment were explored using membrane potential, intracellular ATP concentration, confocal laser scanning microscopy, and field emission gun scanning electron microscopy (FEG‐SEM). The results showed that the MIC value of CA on both B. cereus and M. luteus was 2.5 mg/ml. The abnormal changes in membrane potential and the decrease of intracellular ATP concentration indicated that CA affected the membrane integrity of B. cereus and M. luteus. Observation by FEG‐SEM showed that CA ruptured the cell membrane of B. cereus and M. luteus, causing the contents to flow out, and giving the cells a concave morphology. Finally, growth inhibition models of CA on B. cereus in skim milk and M. luteus in pork were developed using response surface methodology. The results demonstrated that 2.5 mg/ml of CA significantly inhibited the growth of B. cereus in skim milk and of M. luteus in pork. Therefore, CA can be used as a natural antimicrobial agent to prolong the shelf life of milk and pork.
Chlorogenic acid has bacteriostasis to Bacillus cereus and Micrococcus luteus.
Chlorogenic acid destroys their cell membrane structure.
Chlorogenic acid extended the shelf life of skim milk and pork meat. |
| doi_str_mv | 10.1111/jfs.13006 |
| format | Article |
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Chlorogenic acid has bacteriostasis to Bacillus cereus and Micrococcus luteus.
Chlorogenic acid destroys their cell membrane structure.
Chlorogenic acid extended the shelf life of skim milk and pork meat.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.13006</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial agents ; Bacillus cereus ; Cell membranes ; Chlorogenic acid ; Confocal microscopy ; Cytology ; Damage ; Evaluation ; Field emission microscopy ; Food safety ; Intracellular ; Membrane potential ; Membranes ; Micrococcus luteus ; Milk ; Minimum inhibitory concentration ; Morphology ; Pork ; Response surface methodology ; Scanning electron microscopy ; Scanning microscopy ; Shelf life ; Skim milk</subject><ispartof>Journal of food safety, 2022-12, Vol.42 (6), p.n/a</ispartof><rights>2022 Wiley Periodicals LLC.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2976-ddae2965c0f0ee3e2701e5818fc1fed63f6933e9b4147677a109b2b946d782c73</citedby><cites>FETCH-LOGICAL-c2976-ddae2965c0f0ee3e2701e5818fc1fed63f6933e9b4147677a109b2b946d782c73</cites><orcidid>0000-0001-7850-2789</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfs.13006$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfs.13006$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Tian, Lu</creatorcontrib><creatorcontrib>Liao, Sichen</creatorcontrib><creatorcontrib>Guo, Wenyao</creatorcontrib><creatorcontrib>Wang, Xuyang</creatorcontrib><creatorcontrib>Wu, Mi</creatorcontrib><creatorcontrib>Xue, Zhifei</creatorcontrib><creatorcontrib>Yang, Siqi</creatorcontrib><creatorcontrib>Fu, Jiapeng</creatorcontrib><creatorcontrib>Liu, Zhiqiang</creatorcontrib><creatorcontrib>Gong, Guoli</creatorcontrib><title>Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food</title><title>Journal of food safety</title><description>This study aimed to examine the mechanism of membrane damage by chlorogenic acid (CA) on Bacillus cereus and Micrococcus luteus and to apply it to milk and pork to evaluate whether CA could prolong their shelf life. A broth microdilution method was used to determine the minimum inhibitory concentration (MIC) of CA on B. cereus and M. luteus. In addition, the physiological changes and morphology of B. cereus and M. luteus after CA treatment were explored using membrane potential, intracellular ATP concentration, confocal laser scanning microscopy, and field emission gun scanning electron microscopy (FEG‐SEM). The results showed that the MIC value of CA on both B. cereus and M. luteus was 2.5 mg/ml. The abnormal changes in membrane potential and the decrease of intracellular ATP concentration indicated that CA affected the membrane integrity of B. cereus and M. luteus. Observation by FEG‐SEM showed that CA ruptured the cell membrane of B. cereus and M. luteus, causing the contents to flow out, and giving the cells a concave morphology. Finally, growth inhibition models of CA on B. cereus in skim milk and M. luteus in pork were developed using response surface methodology. The results demonstrated that 2.5 mg/ml of CA significantly inhibited the growth of B. cereus in skim milk and of M. luteus in pork. Therefore, CA can be used as a natural antimicrobial agent to prolong the shelf life of milk and pork.
Chlorogenic acid has bacteriostasis to Bacillus cereus and Micrococcus luteus.
Chlorogenic acid destroys their cell membrane structure.
Chlorogenic acid extended the shelf life of skim milk and pork meat.</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial agents</subject><subject>Bacillus cereus</subject><subject>Cell membranes</subject><subject>Chlorogenic acid</subject><subject>Confocal microscopy</subject><subject>Cytology</subject><subject>Damage</subject><subject>Evaluation</subject><subject>Field emission microscopy</subject><subject>Food safety</subject><subject>Intracellular</subject><subject>Membrane potential</subject><subject>Membranes</subject><subject>Micrococcus luteus</subject><subject>Milk</subject><subject>Minimum inhibitory concentration</subject><subject>Morphology</subject><subject>Pork</subject><subject>Response surface methodology</subject><subject>Scanning electron microscopy</subject><subject>Scanning microscopy</subject><subject>Shelf life</subject><subject>Skim milk</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp1kc9u1DAQxi0EEkvhwBtY4sQhrR0ndnKEquWPijgA52hij3e9cuxiO632cXhTvA1X5jLzjX4zo9FHyFvOLnmNq6PNl1wwJp-RHVdd33S97J-THePd2Eg29C_Jq5yPjAnZtmJH_tw8gF-huBhotLQckC64zAkCUgML7M9aHyC4vJwBffAxxT0GpyloZyjswYVc6MeqvF8z1ZiwJgiGfnM6RR21rtqv5alNs1tWvx3MZTUnWgsIxc2gCyYHnu5TfCwH6gK1MZrX5IUFn_HNv3xBft3e_Lz-3Nx9__Tl-sNdo9tRycYYwHaUvWaWIQpsFePYD3ywmls0Ulg5CoHj3PFOSaWAs3Fu57GTRg2tVuKCvNv23qf4e8VcpmNcU6gnp1Z1A-O96IZKvd-o-lnOCe10n9wC6TRxNp0dmKoD05MDlb3a2Efn8fR_cPp6-2Ob-Atqj4rR</recordid><startdate>202212</startdate><enddate>202212</enddate><creator>Tian, Lu</creator><creator>Liao, Sichen</creator><creator>Guo, Wenyao</creator><creator>Wang, Xuyang</creator><creator>Wu, Mi</creator><creator>Xue, Zhifei</creator><creator>Yang, Siqi</creator><creator>Fu, Jiapeng</creator><creator>Liu, Zhiqiang</creator><creator>Gong, Guoli</creator><general>John Wiley & Sons, Inc</general><general>Blackwell Publishers Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T2</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0001-7850-2789</orcidid></search><sort><creationdate>202212</creationdate><title>Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food</title><author>Tian, Lu ; Liao, Sichen ; Guo, Wenyao ; Wang, Xuyang ; Wu, Mi ; Xue, Zhifei ; Yang, Siqi ; Fu, Jiapeng ; Liu, Zhiqiang ; Gong, Guoli</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2976-ddae2965c0f0ee3e2701e5818fc1fed63f6933e9b4147677a109b2b946d782c73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial agents</topic><topic>Bacillus cereus</topic><topic>Cell membranes</topic><topic>Chlorogenic acid</topic><topic>Confocal microscopy</topic><topic>Cytology</topic><topic>Damage</topic><topic>Evaluation</topic><topic>Field emission microscopy</topic><topic>Food safety</topic><topic>Intracellular</topic><topic>Membrane potential</topic><topic>Membranes</topic><topic>Micrococcus luteus</topic><topic>Milk</topic><topic>Minimum inhibitory concentration</topic><topic>Morphology</topic><topic>Pork</topic><topic>Response surface methodology</topic><topic>Scanning electron microscopy</topic><topic>Scanning microscopy</topic><topic>Shelf life</topic><topic>Skim milk</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tian, Lu</creatorcontrib><creatorcontrib>Liao, Sichen</creatorcontrib><creatorcontrib>Guo, Wenyao</creatorcontrib><creatorcontrib>Wang, Xuyang</creatorcontrib><creatorcontrib>Wu, Mi</creatorcontrib><creatorcontrib>Xue, Zhifei</creatorcontrib><creatorcontrib>Yang, Siqi</creatorcontrib><creatorcontrib>Fu, Jiapeng</creatorcontrib><creatorcontrib>Liu, Zhiqiang</creatorcontrib><creatorcontrib>Gong, Guoli</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tian, Lu</au><au>Liao, Sichen</au><au>Guo, Wenyao</au><au>Wang, Xuyang</au><au>Wu, Mi</au><au>Xue, Zhifei</au><au>Yang, Siqi</au><au>Fu, Jiapeng</au><au>Liu, Zhiqiang</au><au>Gong, Guoli</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food</atitle><jtitle>Journal of food safety</jtitle><date>2022-12</date><risdate>2022</risdate><volume>42</volume><issue>6</issue><epage>n/a</epage><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>This study aimed to examine the mechanism of membrane damage by chlorogenic acid (CA) on Bacillus cereus and Micrococcus luteus and to apply it to milk and pork to evaluate whether CA could prolong their shelf life. A broth microdilution method was used to determine the minimum inhibitory concentration (MIC) of CA on B. cereus and M. luteus. In addition, the physiological changes and morphology of B. cereus and M. luteus after CA treatment were explored using membrane potential, intracellular ATP concentration, confocal laser scanning microscopy, and field emission gun scanning electron microscopy (FEG‐SEM). The results showed that the MIC value of CA on both B. cereus and M. luteus was 2.5 mg/ml. The abnormal changes in membrane potential and the decrease of intracellular ATP concentration indicated that CA affected the membrane integrity of B. cereus and M. luteus. Observation by FEG‐SEM showed that CA ruptured the cell membrane of B. cereus and M. luteus, causing the contents to flow out, and giving the cells a concave morphology. Finally, growth inhibition models of CA on B. cereus in skim milk and M. luteus in pork were developed using response surface methodology. The results demonstrated that 2.5 mg/ml of CA significantly inhibited the growth of B. cereus in skim milk and of M. luteus in pork. Therefore, CA can be used as a natural antimicrobial agent to prolong the shelf life of milk and pork.
Chlorogenic acid has bacteriostasis to Bacillus cereus and Micrococcus luteus.
Chlorogenic acid destroys their cell membrane structure.
Chlorogenic acid extended the shelf life of skim milk and pork meat.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><doi>10.1111/jfs.13006</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0001-7850-2789</orcidid></addata></record> |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Antiinfectives and antibacterials Antimicrobial agents Bacillus cereus Cell membranes Chlorogenic acid Confocal microscopy Cytology Damage Evaluation Field emission microscopy Food safety Intracellular Membrane potential Membranes Micrococcus luteus Milk Minimum inhibitory concentration Morphology Pork Response surface methodology Scanning electron microscopy Scanning microscopy Shelf life Skim milk |
| title | Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food |
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