单核细胞增生李斯特菌
抗菌剂
橄榄油
多酚
食品科学
微生物学
传统医学
化学
生物
细菌
医学
生物化学
抗氧化剂
遗传学
作者
Ling Guo,Qi Sun,Shaoying Gong,Xue Bi,Wen Guang Jiang,Wenchao Xue,Peng Fei
标识
DOI:10.3389/fmicb.2019.01586
摘要
Olive oil polyphenol extract (OOPE) has been reported to have antibacterial activity; however, its effect on Listeria monocytogenes is less studied so far. This study, thus, aimed to reveal its antimicrobial activity and action approach against L. monocytogenes via evaluating the minimum inhibitory concentration (MIC) as well as the changes of intracellular adenosine 5'-triphosphate (ATP) concentration, cell membrane potential, bacterial protein, DNA, and cell morphology. The results showed that OOPE could inhibit the growth of L. monocytogenes with a measured MIC of 1.25 mg/ml. L. monocytogenes cells treated by OOPE showed significant reduction in intracellular ATP concentrations, bacterial protein, or DNA (p < 0.05), in comparison with those without any treatment. In addition, OOPE was observed to depolarize strain cells and alter cell morphology, resulting in damaged cell membrane and, thereby, leakage of cell fluid. These findings demonstrated that OOPE had inhibition on L. monocytogenes via its action on cells, suggesting its potential as a natural preservative.
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