Solid- and Vapor-Phase Antibacterial Activities and Mechanisms of Essential Oils Against Fish Spoilage Bacteria

• Published in: Antibiotics (Basel) Vol. 13; no. 12; p. 1137
• Main Authors: Lin, Hsuan-Ju, Hsu, Pang-Hung, Lin, Tze-Chia, Lu, Wen-Jung, Lin, Hong-Ting Victor
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.12.2024; MDPI
• Subjects: Acids; Analysis; Antibacterial activity; Antibacterial agents; Antimicrobial agents; Bacteria; Carnobacterium divergens; Cell division; Cell membranes; Citrus fruits; Contamination; DNA damage; Effectiveness; essential oil; Essential oils; Fish; Fish oils; Food preservation; Fruits; Gram-negative bacteria; Gram-positive bacteria; Lactobacillus pentosus; Lemons; Metabolites; Minimum inhibitory concentration; Oils & fats; Oranges; Photobacterium damselae; Proteins; proteomic analysis; Proteomics; Seafood; seafood spoilage bacterium; Secondary metabolites; Shewanella putrefaciens; Spoilage; vapor-phase antibacterial activities; Vapors; Vibrio harveyi; Vibrio parahaemolyticus; United Kingdom; United States; Massachusetts; Taiwan; antibacterial activity; essential oil; vapor-phase antibacterial activities; seafood spoilage bacterium; proteomic analysis
• ISSN: 2079-6382; 2079-6382
• DOI: 10.3390/antibiotics13121137

Essential oils (EOs), regarded as secondary metabolites from plants, possess effective antibacterial properties. This study investigates the antibacterial efficacy of seven citrus EOs against six spoilage bacteria: Vibrio parahaemolyticus, V. harveyi, Photobacterium damselae, Shewanella putrefaciens, Carnobacterium divergens, and Lactobacillus pentosus. The antibacterial activity of these EOs was evaluated using solid- and vapor-phase applications. All tested EOs demonstrated effective antibacterial activity at a concentration of 294 μL/L against Gram-negative bacteria. Notably, lemon and orange EOs exhibited dose-dependent inhibition in both solid- and vapor-phase applications, with minimum effective concentrations ranging from 29.4 to 58.8 μL/L. Following treatment with lemon and orange EOs for 6 h at 1/4 minimum inhibitory concentration, leakage of intracellular DNA and proteins was observed, indicating damage to the cell membrane/wall. Proteomic analysis revealed distinct mechanisms: lemon EO impaired bacterial antioxidant defenses, while orange EO disrupted cell division, leading to reduced bacterial viability. These findings provide valuable insights into the potential of different EO application forms in controlling spoilage bacteria.