FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (17): 64-73.doi: 10.7506/spkx1002-6630-20210906-072

• Basic Research • Previous Articles     Next Articles

Antibacterial Activity and Mechanism of Green Huajiao (Zanthoxylum schinifolium) Essential Oil against Bacillus cereus

ZHAO Chi, DONG Ling, ZHANG Fengju, CHEN Shanbo, HU Wen, ZHAO Yuejun, HUANG Zhibiao, ZHU Yongqing, LI Zhihua   

  1. (1. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 2. Institute of Food, Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China; 3. Sichuan Academy of Forestry, Chengdu 610081, China; 4. Hanyuan County Pepper Industry Development Center, Ya’an 625399, China; 5. Yao Mazi Food Co., Ltd., Meishan 620360, China; 6. Sichuan Guang’an Hecheng Forestry Development Co., Ltd., Guang’an 638019, China)
  • Online:2022-09-15 Published:2022-09-28

Abstract: Green huajiao (Zanthoxylum schinifolium) essential oil (GHJEO) is a natural medicinal and flavoring essential oil. GHJEO has been reported to show good antibacterial activity as a promising alternative to chemical food preservatives in the food industry. However, the antibacterial mechanism of GHJEO has rarely been reported. In this study, we analyzed the antibacterial mechanism of GHJEO against Bacillus cereus at the physicochemical, morphological and metabolic levels. GHJEO contained many previously reported antibacterial components. The MIC and MBC of GHJEO against B. cereus were determined to be 2.0 and 4.0 mg/mL, respectively. We found that GHJEO could destroy the cell wall and membrane of Bacillus cereus, causing cytoplasmic leakage. In addition, GHJEO at a subinhibitory concentration (0.5 MIC) could cause significant metabolic changes of B. cereus. Further bioinformatics analysis revealed that GHJEO could cause cell membrane damage, energy metabolism disorders, and amino acid metabolism disorders. The results of this study may be beneficial for the development and application of GHJEO in food safety.

Key words: green huajiao essential oil; Bacillus cereus; antibacterial mechanism

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