| Literature DB >> 26616929 |
Chao Shi1, Yi Sun1, Zhiwei Zheng1, Xiaorong Zhang1, Kaikuo Song1, Zhenyu Jia1, Yifei Chen1, Miaochun Yang1, Xin Liu1, Rui Dong1, Xiaodong Xia2.
Abstract
Syringic acid (SA) has been reported to exhibit antibacterial ability against various microorganisms, but little work has been done on its effect on Cronobacter sakazakii. In this study, minimum inhibitory concentrations (MICs) of SA against various C. sakazakii strains were determined. Moreover, changes in intracellular ATP concentration, intracellular pH (pHin), membrane potential and membrane integrity were measured to evaluate the influence of SA on cell membrane. Finally, field emission scanning electron microscope (FESEM) was used to assess the morphological changes of bacterial cells caused by SA. It was shown that the MICs of SA against all tested C. sakazakii strains were 5mg/mL. SA retarded bacterial growth, and caused cell membrane dysfunction, which was evidenced by intracellular ATP concentration decrease, pHin reduction, cell membrane hyperpolarization and changes in cellular morphology. These findings indicated that SA has potential to be developed as a natural preservative to control C. sakazakii in foods associated with this pathogen and prevent related infections.Entities:
Keywords: Cell membrane; Cronobacter sakazakii; Electronic microscopy; Fluorescent dye; Syringic acid
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Year: 2015 PMID： 26616929 DOI： 10.1016/j.foodchem.2015.10.100
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514