Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy
Abstract
Cultures of Escherichia coli 555 were grown at four levels of carvacrol (0-2 mM) and the E. coli endo-metabolome was extracted and measured by (1)H NMR spectroscopy. The results show that glucose concentration is going up with concentration of carvacrol and so do formate until the highest concentration is reached, from which point it suddenly decreases. This is interpreted as if the bacteria are increasingly unable to further metabolize glucose and as if the bacteria increasingly shifts with higher levels of carvacrol toward sugar fermentation as carbon source, until the level of carvacrol reaches a level (2.00 mM), where the E. coli must give up. Additionally, the multivariate Principal Component Analysis suggests that the adaptation occurring at sub-lethal doses of carvacrol is different from that occurring at higher doses.
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The cellular processes affected by exposure to carvacrol were variable.
“Overall, the metabolome analysis showed that the cellular processes affected by exposure to carvacrol were variable.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [107]
Alanine was stable even at the highest amount of carvacrol.
“Other amino acids, such as alanine, were stable even at the highest amount of the EO.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [107]
At the highest carvacrol concentration, the irreversible loss of cell viability arrested the cell metabolism, resulting in the subsequent disappearance of formate.
“At the highest carvacrol concentration, the irreversible loss of cell viability arrested the cell metabolism, resulting in the subsequent disappearance of formate.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [107]
Each individual metabolite responds differently to varying doses of essential oils or their components.
“Each individual metabolite responds differently to varying doses of the EOs or their components.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [107]
Organic acids, with the exception of formate, showed a significant decrease in concentration that was inversely proportional to the dose of carvacrol.
“In contrast, organic acids, with the exception of formate, showed a significant decrease in concentration that was inversely proportional to the dose of carvacrol.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [107]
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References 30 · Cited by 65
- Authors
- Picone, G., Laghi, L., Gardini, F., Lanciotti, R., Siroli, L., & Capozzi, F.
- Affiliations
- University of Bologna (IT)
- Corresponding author
- Capozzi, Francesco
- ORCID
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2013-12
- Volume
- 141
- Issue
- 4
- Pages
- 4367-4374
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2002480942
- Cited by
- 65
- References
- 30
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 3 · 2023: 3 · 2022: 4 · 2021: 3 · 2020: 5 · 2019: 10 · 2018: 11 · 2017: 6 · 2016: 7 · 2015: 6 · 2014: 1 · 2013: 1
- FWCI
- 7.45
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna) (submittedVersion)
- Funders
- the Italian Ministry of University and Research (MIUR) (2009FAKHZT_001)
- the Consorzio Interuniversitario Risonanze Magnetiche di Metalloproteine Paramagnetiche (CIRMMP)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- carvacrol, bacterial metabolome, glucose metabolism, formate, sugar fermentation, sublethal concentrations, principal component analysis
- MeSH terms
- Cymenes, Anti-Bacterial Agents, Escherichia coli, Food Microbiology, Glucose, Magnetic Resonance Spectroscopy, Monoterpenes, Metabolome
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