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Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice |
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| Authors: | Rui Cai Miao Miao Tianli Yue Yijun Zhang Lu Cui Zhouli Wang Yahong Yuan |
| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100 China
Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, 712100 China National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, Shaanxi, 712100 China;2. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100 China |
| Abstract: | The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL−1, and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL−1, respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris. After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS-PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris-related spoilage in the fruit juice/beverage industry. |
| Keywords: | A acidoterrestris antibacterial activity chlorogenic acid cinnamic acid mechanism |