文献类型：期刊文献

英文题名：Utilization of nanoemulsion to enhance antibacterial capacity of Zanthoxylum bungeanum pericarp essential oils against foodborne pathogenic bacteria

作者：Zheng, Hao[1];Chen, Shangyan[1];Liu, Zao[1];Zhou, Gao[1];Zhang, Xuan[1];Kang, Sini[1];Hua, Qiang[2];Wu, Yongkang[3];Liu, Zhijie[1]

机构：[1]Hubei Univ Technol, Cooperat Innovat Ctr Ind Fermentat, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Minist Educ,Minist Educ & Hubei Prov,Key Lab Ferme, 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：207

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20243416908215);WOS:【SCI-EXPANDED(收录号:WOS:001300484200001)】；

基金：This work was financially supported by the National Natural Science Foundation of China (22007031) , Key Research and Development Program of Hubei Province (2023BBB010) , Hubei Provincial Natural Science Foundation of China (2023AFB927) , Major Science and Technology Innovation Plan Project of Jingmen City (2024ZDYF15) , and 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; Zanthoxylum bungeanum pericarp essential oil; Antibacterial mechanism; Nanoemulsion

摘要：Essential oils (EOs) have promising applications as natural and environmentally friendly antimicrobial agents. Preparation of EOs into emulsions can improve the properties of EOs. The aim of this study was to investigate the mechanism underlying the antibacterial effects of Zanthoxylum bungeanum pericarp essential oil (ZBEO) against Staphylococcus aureus, , Escherichia coli, , Bacillus cereus, , and Shigella boydii, , and to determine the effect of nano- emulsions on antibacterial activity. ZBEO efficiently suppressed foodborne pathogenic bacteria, as determined by the minimum inhibitory concentration and survival rate. Based on analyses of bacterial morphology, the degree of leakage of proteins and nucleic acids, and lactate dehydrogenase activity, we found that ZBEO disrupted the integrity and permeability of cell membranes, resulting in the leakage of cellular contents and apoptotic cell death. Prepared ZBEO nanoemulsion (ZBEO-NE) had good dispersion and stability. Both ZBEO and ZBEO-NE inhibited the growth of S. aureus, , E. coli, , B. cereus, , and Sh. boydii in mutton broth, and ZBEO-NE exhibited better inhibitory effects than those of ZBEO. These findings suggest that preparing EOs in the form of nano- emulsions improves the antibacterial properties of EOs, making them suitable for food applications.