Synergistic antibacterial effect and mechanism of Helveticin-M and chlorogenic acid on  spoilage bacteria

Abstract

Abstract: The objective of the study was to explore the synergistic antimicrobial effect of Helveticin-M and chlorogenic acid against Escherichia coli as well as Salmonella enteritidis by examining growth curve and cell viability. Furthermore, the morphology and structure and membrane permeability of indicator bacteria exposed to different treatments were characterized by scanning electron microscope (SEM), confocal laser scanning micrographs (CLSM) and extracellular ATP analysis. The results showed that the synergistic effect of Helveticin-M and chlorogenic acid was markedly increased compared with the two antibacterial agents alone(P<0.05). The synergistic treated cells showed that the structure of the bacterial cell was damaged seriously under SEM, LSCM indicated that the permeability of the cytoplasmic membrane. There was a noteworthy difference in extracellular ATP concentration between the combined group and the other groups(P<0.05). In conclusion, there was a notable synergistic antimicrobial effect of Helveticin-M and chlorogenic acid, which can be achieved by increasing membrane permeability, thereby leading to leakage of the intracellular components. This study provides a basis for expanding the industrial application of Helveticin-M and chlorogenic acid.

Key words: chlorogenic acid, Helveticin-M, Escherichia coli, Salmonella enteritidis, synergistic effect, antimicrobial mechanism

CLC Number:

TS201.3

王 Zhi-lan SUN yong-zhi ZHU. Synergistic antibacterial effect and mechanism of Helveticin-M and chlorogenic acid on spoilage bacteria[J]. FOOD SCIENCE, 0, (): 0-0.

References

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Synergistic antibacterial effect and mechanism of Helveticin-M and chlorogenic acid on spoilage bacteria

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