The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus
Open accessAbstract
Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.
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Cites
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Essential oils: A promising eco-friendly food preservative
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Essential oils as potential antimicrobial agents in meat and meat products: A review
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Application of edible coating with essential oil in food preservation
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Antibacterial mechanism of oregano essential oil
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Cited by
Ni, Z.-J., Wang, X., Shen, Y., Thakur, K., Han, J., Zhang, J.-G., Hu, F., & Wei, Z.-J. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.070 · Cited by 303
Self-citationAhmed, L. I., Ibrahim, N., Abdel-Salam, A. B., & Fahim, K. M. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101177 · Cited by 83
Metadata
- Authors
- Wang, X., Shen, Y., Thakur, K., Han, J., Zhang, J.-G., Hu, F., & Wei, Z.-J.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2020-08-30
- Volume
- 25
- Issue
- 17
- Pages
- 3955
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W3082445936
- Cited by
- 303
- References
- 39
- FWCI
- 18.41
- Type
- journal article
- Language
- en
- Open access
- gold
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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