Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Culture Mediums
2.2. Strain Cultivation
2.3. Determination of the Protocatechuic Acid (PCA) Treatment Condition
2.4. Synergetic Treatment
2.5. Determination of Membrane Permeability
2.6. Determination of the Intracellular Constituent Contents
2.7. Determination of Membrane Potential
2.8. Determination of Key Enzyme Activities
2.9. Circular Dichroism (CD) Spectra
2.10. Atomic force Microscopy (AFM)
2.11. Statistical Analysis
3. Results
3.1. Determination of the PCA Treatment Conditions
3.2. The Bactericidal Effects of Synergetic Treatments
3.3. Determination of Membrane Permeability
3.4. Determination of the Intracellular Constituent Contents
3.5. Determination of Key Enzyme Activities
3.6. Determination of Membrane Potential
3.7. Determination of Intracellular Protein and Nucleic Acid Structures
3.8. Morphological Changes
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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1/8 MIC | 1/4 MIC | 1/2 MIC | 1 MIC | |
---|---|---|---|---|
0 min | 9.15 ± 0.00 a,A | 9.19 ± 0.10 a,A | 9.14 ± 0.02 a,A | 9.15 ± 0.00 a,A |
15 min | 9.10 ± 0.08 a,A | 9.14 ± 0.02 a,A | 9.07 ± 0.08 a,A | 8.95 ± 0.04 b,B |
30 min | 9.07 ± 0.04 ab,A | 9.08 ± 0.02 a,A | 8.89 ± 0.22 a,A | 8.40 ± 0.10 c,B |
45 min | 8.99 ± 0.07 bc,A | 8.92 ± 0.10 b,A | 8.48 ± 0.07 b,B | 7.84 ± 0.00 d,C |
60 min | 8.97 ± 0.01 bc,A | 8.88 ± 0.07 b,A | 8.32 ± 0.18 bc,B | 7.58 ± 0.04 e,C |
75 min | 8.95 ± 0.07 c,A | 8.80 ± 0.06 b,A | 8.20 ± 0.11 c,B | 7.43 ± 0.03 f,C |
Treatments | HHP Group | PCA + HHP Group |
---|---|---|
0 MPa | 9.08 ± 0.04 a | 8.02 ± 0.06 A |
100 MPa, 5 min | 8.61 ± 0.61 a,* | 7.55 ± 0.14 B |
200 MPa, 5 min | 8.56 ± 0.02 a,** | 6.70 ± 0.36 C |
300 MPa, 5 min | 7.53 ± 0.09 b,** | 5.66 ± 0.05 D |
400 MPa, 5 min | 6.59 ± 0.04 c,** | 3.45 ± 0.12 E |
500 MPa, 5 min | 4.60 ± 0.20 d,** | N.D. |
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Hao, J.; Lei, Y.; Gan, Z.; Zhao, W.; Shi, J.; Jia, C.; Sun, A. Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7. Foods 2021, 10, 3053. https://doi.org/10.3390/foods10123053
Hao J, Lei Y, Gan Z, Zhao W, Shi J, Jia C, Sun A. Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7. Foods. 2021; 10(12):3053. https://doi.org/10.3390/foods10123053
Chicago/Turabian StyleHao, Jingyi, Yuqing Lei, Zhilin Gan, Wanbin Zhao, Junyan Shi, Chengli Jia, and Aidong Sun. 2021. "Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7" Foods 10, no. 12: 3053. https://doi.org/10.3390/foods10123053