大肠杆菌
抗菌活性
细胞内
最小抑制浓度
细菌生长
生物化学
化学
辅因子
三磷酸腺苷
细菌细胞结构
ATP酶
微生物学
细菌
生物
抗菌剂
酶
遗传学
基因
作者
Ruixia Wang,Jiahui Li,Geruo Qu,Du Guo,Yanpeng Yang,Xiaoyu Ma,Muxue Wang,Yunfeng Xu,Yutang Wang,Xiaodong Xia,Chao Shi
出处
期刊:Foodborne Pathogens and Disease
[Mary Ann Liebert]
日期:2021-06-01
卷期号:18 (6): 398-404
被引量:6
标识
DOI:10.1089/fpd.2020.2884
摘要
Coenzyme Q0 (CoQ0) is a natural compound found in Antrodia cinnamomea, which has a variety of biological activities. Here, the antibacterial activity and possible antibacterial mechanism of CoQ0 against Escherichia coli were investigated. The antibacterial effect was evaluated by determining minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values, and by assessing bacterial survival and the effect on the growth of E. coli after CoQ0 treatment in Luria-Bertani (LB) broth. To reveal the antibacterial mechanism of CoQ0, changes in intracellular adenosine triphosphate (ATP) concentration, membrane potential, and bacterial protein content, as well as effects on cell morphology and membrane integrity, were investigated. Both the MICs and MBCs of CoQ0 against E. coli were 0.1 mg/mL. After treatment of E. coli (6.5 log colony-forming units/mL) with 0.1 mg/mL of CoQ0 in LB broth for 3 h, the number of viable cells dropped below the detection limit. In addition, CoQ0 treatment resulted in the reduction in intracellular ATP concentration, cell membrane hyperpolarization, decreased bacterial protein concentrations, and damage to cell membrane integrity and cellular morphology. These results indicated that CoQ0 has effective antibacterial activity against E. coli, suggesting potential applications in food industry safety.
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