Food and Fermentation Industries >

2025 , Vol. 51 >Issue 15: 80 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040920

Synergistic bacteriostatic effect and mechanism of combination of phenyl lactic acid and cinnamaldehyde against Shewanella putrefaciens

  • YANG Jinyi ,
  • GENG Longyao ,
  • YANG Qiaoyue ,
  • HUANG Yunpo ,
  • ZHANG Zhen
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  • (College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China)

Received date: 2024-09-01

  Revised date: 2024-11-23

  Online published: 2025-08-22

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Abstract

With the continuous improvement of product quality and safety requirements in the food industry, the use of single preservatives is often limited, and the combined use of preservatives has great application value because of its advantages such as cost reduction and efficiency increase.Phenyl lactic acid, as a natural bacteriostatic substance with high preservative efficiency, is of good significance for its production and application.In this study, phenyl lactic acid and cinnamaldehyde were used in combination, with Shewanella putrefaciens as the indicator bacteria.Through the determination of minimum inhibitory concentration and the fractional inhibitory concentration index (FICI) of the compound solution, the combined inhibitory effect of phenyl lactic acid and cinnamaldehyde was demonstrated.The antibacterial mechanism of the combination of phenyl lactic acid and cinnamaldehyde was observed by laser confocal microscopy, scanning electron microscopy, and Fourier transform infrared spectroscopy.Based on calf thymus DNA (ct-DNA) as a model, the binding situation of the combination of phenyl lactic acid and cinnamaldehyde with ct-DNA was explored through fluorescence spectrometry.The research results showed that the minimum inhibitory concentration of phenyl lactic acid for the indicator bacteria was 2 mg/mL and the minimum inhibitory concentration of cinnamaldehyde for the indicator bacteria was 0.5 μL/mL.The FICI value of the combined use of phenyl lactic acid and cinnamaldehyde was 0.75, showing an additive effect.Confocal laser scanning microscopy observation showed that the combination of phenyl lactic acid and cinnamaldehyde destroyed the integrity of the cell membrane.Scanning electron microscopy studies showed that the combination of phenyl lactic acid and cinnamaldehyde made the surface of the bacteria sunken and the contents flow out.The bacteria were severely broken, with an adhesion phenomenon, and the cell wall of the bacteria was damaged.Fourier transform infrared spectroscopy research showed that the combination of phenyl lactic acid and cinnamaldehyde destroyed proteins and peptidoglycans on the cell wall and membrane and destroyed the phospholipid bilayer.Fluorescence spectrum analysis showed that the combination of phenyl lactic acid and cinnamaldehyde could bind to ct-DNA through groove binding.The combination of phenyl lactic acid and cinnamaldehyde had the effect of reducing costs and increasing efficiency.At the same time, the mechanism of action showed that the action site of the combination of phenyl lactic acid and cinnamaldehyde included cell walls and membranes.This study explored the inhibitory effect and mechanism of action of the combination of phenyl lactic acid and cinnamaldehyde at the cellular and molecular levels, providing a certain theoretical basis for the development and application of antiseptic and fresh-keeping agents.

Key words： Shewanella putrefaciens; phenyl lactic acid; cinnamaldehyde; compounding; antibacterial activity; antibacterial mechanism

Cite this article

YANG Jinyi , GENG Longyao , YANG Qiaoyue , HUANG Yunpo , ZHANG Zhen . Synergistic bacteriostatic effect and mechanism of combination of phenyl lactic acid and cinnamaldehyde against Shewanella putrefaciens[J]. Food and Fermentation Industries, 2025 , 51(15) : 80 -87 . DOI: 10.13995/j.cnki.11-1802/ts.040920

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