Antibacterial activity and membrane-disrupting mechanism of monocaprin against Escherichia coli and its application in apple and carrot juices

Maomao Ma, Junxin Zhao, Zheling Zeng, Dongman Wan, Ping Yu, Ding Cheng, Deming Gong, Shuguang Deng

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

In this study, the antibacterial activity of monocaprin against Gram-negative foodborne pathogens and its underlying mechanism against E. coli were investigated. It was found that monocaprin exerted excellent antibacterial effects on E. coli, Vibrio parahaemolyticus and Shigella dysenteriae with the minimum inhibitory concentration/minimum bactericidal concentration values of 1.25 mM, 0.625 mM and 0.625 mM, respectively. The results of growth curve and time-kill assay showed that monocaprin could not only delay the growth of E. coli, but quickly inactivate the cells within 15 min. The effects of monocaprin on membrane integrity, inner and outer membrane permeability, proton motive force, and its interaction with model membranes and cell morphology were investigated to explore the antibacterial mechanism of monocaprin. The results indicated that monocaprin rapidly inactivated E. coli by penetrating its outer membrane, then destroying the phospholipid bilayer structure of the inner membrane, as well as dissipating the proton motive force, resulting in increases of the permeability of the outer and inner membranes and leakage of intracellular substances. Besides, monocaprin significantly reduced the viability of E. coli in apple and carrot juices at 4 °C and 25 °C without changing their sensory properties.

Original languageEnglish (US)
Article number109794
JournalLWT - Food Science and Technology
Volume131
DOIs
StatePublished - Sep 2020

Keywords

  • Antibacterial activity
  • Application
  • Escherichia coli
  • Mechanism
  • Monocaprin

ASJC Scopus subject areas

  • Food Science

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