title: Antimicrobial activity of syringic acid against Cronobacter sakazakii and its effect on cell membrane.
abstract: Syringic acid (SA) has been reported to exhibit antibacterial ability against various microorganisms, but little work has been done on its effect on Cronobacter sakazakii. In this study, minimum inhibitory concentrations (MICs) of SA against various C. sakazakii strains were determined. Moreover, changes in intracellular ATP concentration, intracellular pH (pHin), membrane potential and membrane integrity were measured to evaluate the influence of SA on cell membrane. Finally, field emission scanning electron microscope (FESEM) was used to assess the morphological changes of bacterial cells caused by SA. It was shown that the MICs of SA against all tested C. sakazakii strains were 5mg/mL. SA retarded bacterial growth, and caused cell membrane dysfunction, which was evidenced by intracellular ATP concentration decrease, pHin reduction, cell membrane hyperpolarization and changes in cellular morphology. These findings indicated that SA has potential to be developed as a natural preservative to control C. sakazakii in foods associated with this pathogen and prevent related infections.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Shi
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Sun
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Zhiwei
authors.initials: Z
authors.lastname: Zheng
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Xiaorong
authors.initials: X
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Kaikuo
authors.initials: K
authors.lastname: Song
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Zhenyu
authors.initials: Z
authors.lastname: Jia
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Yifei
authors.initials: Y
authors.lastname: Chen
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Miaochun
authors.initials: M
authors.lastname: Yang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Dong
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: foodscixiaodong@yahoo.com.
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Xia
mesh_terms: D000255:Adenosine Triphosphate / Q000378:metabolism; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002462:Cell Membrane / Q000187:drug effects; D044083:Cronobacter sakazakii / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D005707:Gallic Acid / Q000031:analogs & derivatives* / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D008564:Membrane Potentials / Q000187:drug effects; D008826:Microbial Sensitivity Tests
chemical_list: D000900:Anti-Bacterial Agents; D005707:Gallic Acid; D000255:Adenosine Triphosphate; C001945:syringic acid
keywords: Cell membrane; Cronobacter sakazakii; Electronic microscopy; Fluorescent dye; Syringic acid