Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 54 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026116

Antibacterial activity of cinnamon essential oil against foodborne Salmonella enteritidis and Listeria monocytogenes

  • HONG Xiaoli ,
  • YAN Yuan ,
  • LIN Lingmiao ,
  • ZHU Junli ,
  • HUANG Jianfeng
Expand
  • 1(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)
    2(Zhejiang Fangyuan Checking Group Co.Ltd.,Hangzhou 310018,China)

Received date: 2020-11-06

  Revised date: 2020-12-11

  Online published: 2021-09-27

Fold

Abstract

The effect of cinnamon essential oil (EO) on Salmonella enteritidis and Listeria monocytogenes were studied. The minimum inhibitory concentration (MIC) and the AI-2 activity were investigated. The effect of cinnamon EO on quality in beef juice and antibacterial activity against two pathogens were further evaluated. The results indicated that the MIC against S. enteritidis and L. monocytogenes were 0.1 and 0.2 mg/mL, respectively. The conductivity of S. enteritidis and L. monocytogenes increased with time, the leahage of cell inner components were correlated with cinnamon EO. S. enteritidis had higher leakage of cell inner components than that of L. monocytogenes. Sub-MIC of cinnamon EO effectively reduced the adhesion and AI-2 signaling of two pathogens, in which dropped by 42.8% and 37.6% with 1/2 MIC, respectively. The inhibition of cinnamon EO at 0.1-0.8 mg/mL in chilled beef juice at 10 ℃ was weaker than that of TSB medium. The total number of colonies, S. enteritidis and L. monocytogenes were decreased by 2.38, 3.56 and 2.97 lg CFU/mL in beef juice treated with 0.8 mg/mL cinnamon EO for 3 days at 10 ℃. Thus, cinnamon EO showed good antibacterial and bactericidal activity against S. enteritidis and L. monocytogenes. Additionally, S. enteritidis was more sensitive to cinnamon EO than L. monocytogenes, and sub-MIC cinnamon EO decreased the biofilm formation by interfering with AI-2 activity. The research will provide a theoretical basis for the preservation application of plant EO in meat industry.

Key words： cinnamon essential oil; Salmonella enteritidis; Listeria monocytogenes; antibacterial activity; adhesion

Cite this article

HONG Xiaoli , YAN Yuan , LIN Lingmiao , ZHU Junli , HUANG Jianfeng . Antibacterial activity of cinnamon essential oil against foodborne Salmonella enteritidis and Listeria monocytogenes[J]. Food and Fermentation Industries, 2021 , 47(17) : 54 -60 . DOI: 10.13995/j.cnki.11-1802/ts.026116

References

[1] ZHANG S,SHEN Y R,WU S,et al.The dietary combination of essential oils and organic acids reduces Salmonella enteritidis in challenged chicks[J].Poultry Science,2019,98(12):6 349-6 355.
[2] 彭亚博, 李晓婷,方婷,等.鸡肉中沙门氏菌和背景菌群生长动力学模型[J].食品科学,2019,40(9):7-15.
PENG Y B,LI X T,FANG T,et al.Modelling growth kinetics of Salmonella and background microorganisms in chicken[J].Food Science,2019,40(9):7-15.
[3] GUO J J,GAO Z P,LI G Y,et al.Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y.B.chang against Listeria monocytogenes[J].Food Control,2019,105:256-264.
[4] PANG X Y,WONG C,CHUNG H J,et al.Biofilm formation of Listeria monocytogenes and its resistance to quaternary ammonium compounds in a simulated salmon processing environment[J].Food Control,2018,98:200-208.
[5] KIM Y G,LEE J H,KIM S I,et al.Cinnamon bark oil and its components inhibit biofilm formation and toxin production[J].International Journal of Food Microbiology,2015,195:30-39.
[6] YAP P S X,KRISHNAN T,CHAN K G,et al.Antibacterial mode of action of Cinnamomum verum bark essential oil,alone and in combination with piperacillin,against a multi-drug-resistant Escherichia coli strain[J].Journal of Microbiology and Biotechnology,2015,25(8):1 299-1 306.
[7] TRINH N T T,DUMAS E,THANH M L,et al.Effect of a Vietnamese Cinnamomum cassia essential oil and its major component trans-cinnamaldehyde on the cell viability,membrane integrity,membrane fluidity,and proton motive force of Listeria innocua[J].Canadian Journal of Microbiology,2015,61(4):263-271.
[8] ZHANG Y B,LIU X Y,WANG Y F,et al.Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus[J].Food Control,2016,59:282-289.
[9] AL-NABULSI A A,OSAILI T M,OLAIMAT A N,et al.Inactivation of Salmonella spp.in tahini using plant essential oil extracts[J].Food Microbiology,2020,86:103 338.
[10] CETIN-KARACA H,NEWMAN M C.Antimicrobial efficacy of phytochemicals against Bacillus cereus in reconstituted infant rice cereal[J].Food Microbiology,2018,69:189-195.
[11] SILVA F,FERREIRA S,QUEIROZ J A,et al.Coriander (Coriandrum sativum L.) essential oil:Its antibacterial activity and mode of action evaluated by flow cytometry[J].Journal of Medical Microbiology,2011,60(10):1 479-1 486.
[12] FERRO B E,VAN INGEN J,WATTENBERG M,et al.Time-kill kinetics of antibiotics active against rapidly growing Mycobacteria[J].Journal of Antimicrobial Chemotherapy,2015,70(3):811-817.
[13] 艾启俊, 于庆华,张红星,等.鹿蹄草素对金黄色葡萄球菌的抑制作用及其机理研究[J].中国食品学报,2007,7(2):33-37.
AI Q J,YU Q H,ZHANG H X,et al.Studies on bacteriostatic action and antimicrobial mechanism of pyrolin against Staphylococcus aureus [J].Journal of Chinese Institute of Food Science and Technology,2007,7(2):33-37.
[14] HUANG J H,QIAN C,XU H J,et al.Antibacterial activity of Artemisia asiatica essential oil against some common respiratory infection causing bacterial strains and its mechanism of action in Haemophilus influenzae[J].Microbial Pathogenesis,2018,114:470-475.
[15] 顾春涛, 王雅莹,朱军莉,等.顺反式肉桂醛对肉源隆德假单胞菌生物被膜和致腐性的抑制作用[J].微生物学报,2020,60(1):26-35.
GU C T,WANG Y Y,ZHU J L,et al.Inhibitory activity of trans-cinnamaldehyde and cinnamaldehyde on the biofilm formation and activity of Pseudomonas lundensis[J].Acta Microbiologica Sinica,2020,60(1):26-35.
[16] 叶晓锋, 严羽萍,唐蓉,等.波罗的海希瓦氏菌AI-2/LuxS对生物被膜和致腐的调控[J].微生物学报,2018,58(7):1 309-1 321.
YE X F,YAN Y P,TANG R,et al.Regulation of AI-2/LuxS gene on biofilm formation and spoilage of Shewanella baltica[J].Acta Microbiology,2018,58(7):1 309-1 321.
[17] MANSUR A R,SONG E J,CHO Y S,et al.Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging[J].Food Microbiology,2019,77:166-172.
[18] WEERAKKODY N S,CAFFIN N,TURNER M S,et al.In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria[J].Food Control,2010,21(10):1 408-1 414.
[19] WU Y,SHI Y G,ZENG L Y,et al.Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation[J].Food Science and Technology International,2019,25(1):3-15.
[20] 王慧敏, 朱军莉,陆海霞,等.茶多酚抑制腐败希瓦氏菌机理研究[J].茶叶科学,2014,34(2):149-155.
WANG H M,ZHU J L,LU H X,et al.The antimicrobial mechanism of tea polyphenols against Shewanella putrefaciens[J].Journal of Tea Science,2014,34(2):149-155.
[21] VASCONCELOS N G,CRODA J,SIUIONATTO S.Antibacterial mechanisms of cinnaman and its constituens:An review[J].Microbial Pathogenesis,2018,120:198-203.
[22] BERNBOM N,VOGEL B F,GRAM L.Listeria monocytogenes survival of UV-C radiation is enhanced by presence of sodium chloride,organic food material and by bacterial biofilm formation[J].International Journal of Food Microbiology,2011,147(1):69-73.
[23] WANG Y Y,HONG X L,LIU J C,et al.Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol[J].Food Microbiology,2020,91:103506.
[24] CALO J R,CRANDALL P G,O'BRYAN C A,et al.Essential oils as antimicrobials in food systems-A review[J].Food Control,2015,54:111-119.
[25] ZHANG W L,SHU C,CHEN Q Y,et al.The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit[J].Food Chemistry,2019,299(30):125109.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.