文献类型：期刊文献

英文题名：Antimicrobial activity and mechanism of α-copaene against foodborne pathogenic bacteria and its application in beef soup

作者：Chen, Shangyan[1];Zheng, Hao[1];Yang, Shengping[1];Qi, Yonggang[1];Li, Wei[1];Kang, Sini[1];Hu, Han[1];Hua, Qiang[2];Wu, Yongkang[3];Liu, Zhijie[1]

机构：[1]Hubei Univ Technol, Minist Educ & Hubei Prov, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Key Lab Fermentat Engn,Minist Educ,Cooperat Innova, Wuhan 430068, Peoples R China;[2]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[3]Hubei Juhui Agr Co Ltd, Jingmen 431821, Peoples R China

年份：2024

卷号：195

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20240715557705);WOS:【SCI-EXPANDED(收录号:WOS:001186928900001)】；

基金：This study was supported by the National Natural Science Foundation of China (22007031) , the Key Research and Development Program of Hubei Province (2023BBB010) , Hubei Provincial Natural Science Foundation of China (2023AFB927) , and the Collaborative Grant -in -Aid of the HBUT National "111" Center for Cellular Regulation and Molecular Pharmaceutics (XBTK-2022012) .

语种：英文

外文关键词：Foodborne pathogenic bacteria; Antibacterial mechanism; Antibiofilm activity; alpha-Copaene; Biosafety

摘要：Excessive use of traditional food preservatives has raised concerns about their adverse effects. alpha-Copaene is a natural terpene compound with excellent biological activity; however, the antibacterial activity and mechanism of alpha-copaene are unclear. Therefore, this study aimed to explore the antibacterial activity and mechanism of action of alpha-copaene against four common foodborne pathogens: Staphylococcus aureus, Escherichia coli, Bacillus cereus, and Shigella bogdii. alpha-Copaene inhibited bacterial growth with a minimum inhibitory concentration of 0.5-1 mu L/mL and a minimum bactericidal concentration of 2-4 mu L/mL. Scanning electron microscopy and flow cytometry showed morphological changes and damage to the cell membrane in cells treated with alpha-copaene. Confocal microscopy and cell content leakage further confirmed cell membrane damage and increased permeability caused by alpha-copaene treatment. alpha-Copaene suppressed biofilm formation by decreasing the hydrophobicity of the cell surface. Furthermore, the hemolytic activity and cytotoxicity assays showed that alpha-copaene had good biosafety. In conclusion, 4 mu L/mL of alpha-copaene inhibited the growth of S. aureus, E. coli, B. cereus, and Sh. bogdii in beef soup. These results provide evidence of the antibacterial activity and mechanism of alpha-copaene and pave the way for developing alpha-copaene as a novel food preservative.