Antibacterial effect and mechanism of juglone in walnut green skin on Escherichia coli

Abstract

Abstract: The antibacterial activity and mechanism of juglone against Escherichia coli were studied. The growth inhibition test also showed that juglone had effective antibacterial activity against E. coli and the minimum inhibitory concentration was 0.0625 mg/mL. Relative conductivity tests showed that juglone destroyed the integrity of the E. coli membrane and increased cell membrane permeability. Crystal violet and resazurin assays showed that juglone affected the formation of E. coli biofilm and its overall activity. SDS-PAGE and PAGE showed that juglone reduces protein, DNA, and RNA expression in E. coli. Juglone interacts with membrane proteins to affect the protein expression, resulting in significant content, structure, and conformational changes. Juglone may bind to the groove of genomic DNA, changing its secondary structure and morphology as studied by UV-vis absorption spectra, and molecular docking. Therefore, juglone can be considered a natural antibacterial agent.

Key words: Juglone, Escherichia coli, Antibacterial activity, Membrane protein, Molecular docking

CLC Number:

TS201.3

振康路. Antibacterial effect and mechanism of juglone in walnut green skin on Escherichia coli[J]. FOOD SCIENCE, 0, (): 0-0.

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