Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane. (January 2020)

• Record Type: Journal Article
• Authors: Zhang, Yuxiang; Wei, Jianping; Chen, Hong; Song, Zihan; Guo, Hong; Yuan, Yahong; Yue, Tianli
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 117(2020)
• Publication Date: 2020-01
• Subjects: Stenotrophomonas maltophilia -- GC–MS -- Bioactive compounds -- Citral -- Cell membrane; EO essential oils -- MIC minimum inhibitory concentration -- MBC minimum bactericidal concentration -- LCO litsea cubeba oil -- RO rosemary oil -- CO citronella oil -- LO lavander oil -- SO spikenard oil -- BLO bamboo leaf oil -- VNO vitex negundo oil -- GC–MS gas chromatography–mass spectrometry -- FESEM field emission scanning electron microscopy; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108667
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Stenotrophomonas maltophilia has both the pathogenic potential and the ability to cause food spoilage, and is characterized by multi-resistance to many antibiotics. Essential oils (EOs) have been reported as good antimicrobial agents. In this study, seven EOs were selected to evaluate the antibacterial effect against foodborne spoilage S. maltophilia 4–1 by disk diffusion method, broth dilution method, and fumigation treatment. The chemical compositions of EOs were analyzed via gas chromatography–mass spectrometry injecting with both gas and liquid, hoping to reveal the relationship between active compounds and antibacterial activity. The results indicated that litsea cubeba oil (LCO) exhibited a strong inhibitory effect with minimum bactericidal concentration (MBC) value of 0.125% (v/v), and only LCO showed bacteriostatic effect in fumigation treatment within the tested range. Its key active component, citral, was responsible for the antibacterial property by causing damage and rupture of cell membrane determined using fluorescent dyes and field emission scanning electron microscope. The minimum inhibitory concentration and MBC of citral against S. maltophilia 4–1 was determined to be 0.25% (v/v) and 0.5% (v/v), respectively. This study reveals the high efficiency of EOs to inhibit bacteria in terms of key active component, and provides an alternative to reduce the resistant bacteria. Graphical abstract: Image 1 Highlights: LCO showed the best antibacterial effect on Stenotrophomonas maltophilia 4–1. The antibacterial effect of EOs were related to their chemical composition. The composition of EOs revealed by gas injection and liquid injection was different. Citral was the key active component of LCO. Citral could induce cell membrane damage of S. maltophilia 4–1.