| Issue |
E3S Web Conf.
Volume 145, 2020
2019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|
|
|---|---|---|
| Article Number | 01015 | |
| Number of page(s) | 6 | |
| Section | International Conference on Biotechnology and Food Science | |
| DOI | https://doi.org/10.1051/e3sconf/202014501015 | |
| Published online | 06 February 2020 | |
Antimicrobial activity and mechanism of action of Perilla essential oil against Staphylococcus aureus
1 Department of Food Quality and Safety, College of Food Science and Engineering, Tonghua Normal University, 134000, Tonghua, P. R. China
2 Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, 130062, Changchun, P. R. China
3 College of Life Science, Tonghua Normal University, 134000, Tonghua, P. R. China
4 Changbai Mountain Edible Plant Resources Research and Development Engineering Center, Tonghua Normal University, 134002, Tonghua, P. R. China
* Corresponding author. E-mail address: Xingchen Zhao, jczxc2009@163.com
Xuelian Liu, liuxuelian1023@163.com
Staphylococcus aureus (S. aureus) is an important cause of foodborne illness in humans and animals. In some Asian countries, Perilla (Perilla frutescens) is widely used for cooking and medicinal purposes. The current study reports its antibacterial activity against S. aureus. PEO exhibited significant antibacterial activity against S. aureus with MIC values ranged from 1 to 2 mg/ml. Growth curve illustrated that PEO had time and concentration-dependent antibacterial effects against S. aureus. The results of this study showed that PEO exerted the inhibitory effect on S. aureus through cell membrane permeabilization which was associated with generalized membrane-disrupting effects, and this corresponded to a simultaneous loss of 260-nm absorbing materials. FCM assay also demonstrated that PEO treatment markedly damaged the membrane of S. aureus. Moreover, the SEM and TEM observations also support the above hypothesis, and strongly indicated the membrane-destructing activity of PEO. This study may contribute to the effective application of PEO as a natural antibacterial agent to control foodborne pathogens in food industries.
© The Authors, published by EDP Sciences 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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