Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Mélanie Turgis; Jaejoon Han; Stéphane Caillet; Monique Lacroix

doi:10.1016/j.foodcont.2009.02.001

Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Mélanie Turgis, Jaejoon Han, Stéphane Caillet, Monique Lacroix

Research output: Contribution to journal › Article › peer-review

158 Citations (Scopus)

Abstract

The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ≤ 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis. Crown

Original language	English
Pages (from-to)	1073-1079
Number of pages	7
Journal	Food Control
Volume	20
Issue number	12
DOIs	https://doi.org/10.1016/j.foodcont.2009.02.001
Publication status	Published - 2009 Dec
Externally published	Yes

Keywords

Cell ATP concentration
Electronic microscopy
Escherichia coli O157:H7
Intracellular pH
Mustard essential oil
Release of cell constituents
Salmonella typhi

ASJC Scopus subject areas

Biotechnology
Food Science

Access to Document

10.1016/j.foodcont.2009.02.001

Cite this

@article{03ae7cd3960743288bb022cd1d34339f,

title = "Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi",

abstract = "The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ≤ 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis. Crown",

keywords = "Cell ATP concentration, Electronic microscopy, Escherichia coli O157:H7, Intracellular pH, Mustard essential oil, Release of cell constituents, Salmonella typhi",

author = "M{\'e}lanie Turgis and Jaejoon Han and St{\'e}phane Caillet and Monique Lacroix",

note = "Funding Information: The authors are grateful to Professors P. Duplay and C. Dupont of INRS-Institut Armand-Frappier for their advice and support during the experiment done with the luminometer and spectrofluorometer. In addition, we are grateful for the assistance and guidance of Mrs. L. Mongeon at McGill University. This research was supported by the Natural Sciences and Engineering research council of Canada (NSERC) through the discovery program. J. Han is a scholarship recipient of the Foundation Armand-Frappier.",

year = "2009",

month = dec,

doi = "10.1016/j.foodcont.2009.02.001",

language = "English",

volume = "20",

pages = "1073--1079",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier BV",

number = "12",

}

TY - JOUR

T1 - Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

AU - Turgis, Mélanie

AU - Han, Jaejoon

AU - Caillet, Stéphane

AU - Lacroix, Monique

N1 - Funding Information: The authors are grateful to Professors P. Duplay and C. Dupont of INRS-Institut Armand-Frappier for their advice and support during the experiment done with the luminometer and spectrofluorometer. In addition, we are grateful for the assistance and guidance of Mrs. L. Mongeon at McGill University. This research was supported by the Natural Sciences and Engineering research council of Canada (NSERC) through the discovery program. J. Han is a scholarship recipient of the Foundation Armand-Frappier.

PY - 2009/12

Y1 - 2009/12

N2 - The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ≤ 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis. Crown

AB - The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ≤ 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis. Crown

KW - Cell ATP concentration

KW - Electronic microscopy

KW - Escherichia coli O157:H7

KW - Intracellular pH

KW - Mustard essential oil

KW - Release of cell constituents

KW - Salmonella typhi

UR - http://www.scopus.com/inward/record.url?scp=67349278792&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2009.02.001

DO - 10.1016/j.foodcont.2009.02.001

M3 - Article

AN - SCOPUS:67349278792

SN - 0956-7135

VL - 20

SP - 1073

EP - 1079

JO - Food Control

JF - Food Control

IS - 12

ER -

Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this