Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi |
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| Authors: | Mélanie Turgis Jaejoon Han Stéphane Caillet Monique Lacroix |
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| Affiliation: | 1. Canadian Irradiation Center, Research Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, Québec, Canada H7V 1B7;2. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi-do 440-746, Republic of Korea;1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea;2. Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka;3. Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea;1. Department of Pharmaceutical Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China;2. The Second Middle School in Guangzhou City, Guangzhou, China;1. Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS-Institut Armand-Frappier, University of Quebec, 531 Boulevard des Prairies, Laval, Québec H7V 1B7, Canada;2. Département des sciences du bois et de la forêt, Faculté de foresterie, géographie et géomatique, Université Laval, Québec G1V 0A6, Canada;3. FPInnovations, 570 Boulevard St. Jean, Pointe-Claire, Québec H9R 3J9, Canada;1. Department of Agricultural and Forest Science, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;2. Department of Sciences for Health Promotion and Mother–Child Care “G. D''Alessandro”, University of Palermo, Palermo, Italy |
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| Abstract: | The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ? 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis. |
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