Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken

AbstractThe study evaluated the antibacterial activity of chlorogenic acid (CA) againstSalmonella Enteritidis  S1, a foodborne pathogen in chilled fresh chicken. Its minimum inhibitory concentration forS. Enteritidis  S1 was 2 mM. 1 MIC CA treatment reduced the viable count ofS. Enteritidis S1 by 3 log cfu/g in chilled fresh chicken. Scanning electron microscopy examination indicated that CA induced the cell envelope damage ofS. Enteritidis S1. Following this, 1-N-Phenylnaphthylamine assay and LPS content analysis indicated that CA induced the permeability of outer membrane (OM). Confocal laser scanning microscopy examination further demonstrated that CA acted on the inner membrane (IM). To support this, the release of intracellular protein and ATP after CA treatment was also observed. CA also suppressed the activities of malate dehydrogenase and succinate dehydrogenase, two main metabolic enzymes in TCA cycle and electron transport chain. Thus, damage of intracelluar and outer membranes as well as disruption of cell metabolism resulted in cell death eventually. The finding suggested that CA has the potential to be developed as a preservative to controlS. Enteritidis associated foodborne diseases.
Source: World Journal of Microbiology and Biotechnology - Category: Microbiology Source Type: research