Antibacterial activity and mechanism of action of canthin-6-one against Staphylococcus aureus and its application on beef preservation
Antibacterial activity and mechanism of action of canthin-6-one against Staphylococcus aureus and its application on beef preservation
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DOI：
10.1016/j.foodcont.2023.109604
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发表时间：
2023-01-05
期刊：
影响因子：
6
通讯作者：
Dai, Jiangkun
中科院分区：
文献类型：
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作者：
Dan, Wenjia;Gao, Jixiang;Dai, Jiangkun
本工作研究了坎蛋白-6-酮(CaN)对金黄色葡萄球菌(S.aureus)的抗菌活性及其机制。CaN对金黄色葡萄球菌生长有抑制作用，最小抑菌浓度(MIC)为16mUg/mL，表现出较弱的抗性趋势、良好的生物安全性和较好的稳定性。此外，在37℃下用32mug/mLCaN处理3天后，牛肉汤中金黄色葡萄球菌的对数单位减少了5.30log-单位。抑菌机理表明，它能破坏细菌生物被膜，减少其中活细菌的数量。此外，CaN还可损伤细胞膜，并伴有脂质过氧化和脂代谢紊乱。观察到氨基酸代谢紊乱，能量系统紊乱与呼吸酶活性降低相对应。重要的是，影响叶酸和核苷酸代谢或直接破坏DNA相关靶标的功能会扰乱细菌的繁殖。这些发现证实了CaN在食品保鲜中的应用潜力，并为研究其抗菌机理提供了新的视角。
This work investigated the antibacterial activity and mechanism of canthin-6-one (CAN) on Staphylococcus aureus (S. aureus). CAN could inhibit the growth of S. aureus with minimum inhibitory concentration (MIC) of 16 mu g/mL, exhibiting weak trends in resistance, good biosafety and acceptable stability. Furthermore, 5.30 log-units of S. aureus in beef soup were reduced after treated by 32 mu g/mL of CAN at 37 degrees C for 3 days. The antibacterial mechanism indicated that CAN disrupted the bacterial biofilm and decreased the counts of living bacteria in it. Moreover, CAN could damage membrane accompanied with lipid peroxidation and lipid metabolism disorders. Amino acids metabolism disturbances were observed and energy system perturbations corresponded to the decreased activity of respiration enzyme. Importantly, the bacterial reproduction was disrupted by influencing folate and nucleotide metabolisms or directly damaging the function of DNA related targets. These findings confirmed the potential of CAN used in food preservation and provided a new insight into its antibacterial mechanism.