Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 24 - 32

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029489

Analysis of cinnamon essential oil composition and its mechanism of cell membrane damage in Salmonella enterica

  • CHEN Xueqin ,
  • ZHAO Yuanyuan ,
  • ZHANG Zhen ,
  • WU Peijun ,
  • LI Wen ,
  • DU Jianming ,
  • ZHANG Shengxiang ,
  • WANG Peng ,
  • WANG Li
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Xigu District Administration for Market Regulation, Lanzhou 730060, China)

Received date: 2021-09-23

  Revised date: 2021-10-29

  Online published: 2022-08-19

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Abstract

The pathogen Salmonella enterica causes food poisoning. Cinnamon essential oil (CEO) is a well-known antimicrobial agent; however, its antimicrobial mechanism has not been thoroughly investigated yet. In this study, CEO composition was analyzed through GC-MS, and the antibacterial activity of CEO on S. enterica was investigated by Oxford-cup method, minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) method. The effects of CEO on the relative conductivity, nucleic acid and cell membrane structure of S. enterica were analyzed to preliminary study the mechanism of CEO on the cell membrane of S. enterica. Additionally, the effect of CEO on reactive oxygen species metabolism was analyzed by measuring levels of super oxide dismutase (SOD), catalase (CAT), and the membrane lipid metabolite malondialdehyde (MDA). According to the results, CEO comprised 38 components, among which the contents of trans-cinnamaldehyde (55.00%), (-)-α-cubolene (13.28%), and δ-carbene (9.39%) were high. CEO exerted a strong inhibitory effect on the growth of S. enterica in solid and liquid cultures; microscopic observation revealed that the number of propidium iodide-stained organisms increased with the increase of CEO concentration. Scanning electron microscopy of S. enterica cells showed different degrees of crinkling, rupture, and blurred intercellular boundaries. The cell membrane permeability assay showed an increase in the relative conductivity and nucleic acid leakage of the bacteria after CEO treatment; at 8 h, the MIC treatment group was 24.77% and 86.71% higher than those of the control group, respectively. Moreover, CEO treatment disrupted the balance of the cellular antioxidant enzyme (SOD, CAT) system, resulting in an increase in MDA content, which eventually inhibited the growth of S. enterica. In conclusion, this study provides a theoretical basis for the development of novel natural food preservatives and the prevention and control of S. enterica.

Key words： cinnamon essential oil; Salmonella enterica; cell membrane permeability; superoxide dismutase

Cite this article

CHEN Xueqin , ZHAO Yuanyuan , ZHANG Zhen , WU Peijun , LI Wen , DU Jianming , ZHANG Shengxiang , WANG Peng , WANG Li . Analysis of cinnamon essential oil composition and its mechanism of cell membrane damage in Salmonella enterica[J]. Food and Fermentation Industries, 2022 , 48(14) : 24 -32 . DOI: 10.13995/j.cnki.11-1802/ts.029489

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