title: Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-BorneEscherichia coli.
abstract: The aim of this study was to investigate the antibacterial activity of black pepper essential oil (BPEO) onEscherichia coli, further evaluate the potential mechanism of action. Results showed that the minimum inhibition concentration (MIC) of BPEO was 1.0 μL/mL. The diameter of inhibition zone values were with range from 17.12 to 26.13 mm. 2 × MIC treatments had lower membrane potential and shorter kill-time than 1 × MIC, while control had the highest values.E. colitreated with BPEO became deformed, pitted, shriveled, adhesive, and broken. 2 × MIC exhibited the greatest electric conductivity at 1, 3, 5, 7, 9, 11, and 13 h, leaked DNA materials at 4, 8, 12, 16, 20, 24, and 28 h, proteins at 4, 6, 8, 10, 12, 14, and 16 h, potassium ion at 0, 0.5, 1, 1.5, and 2 h, phosphate ion at 0.5, 1, 1.5, and 2 h and ATP (P< 0.05); 1 × MIC had higher values than control. BPEO led to the leakage, disorder and death by breaking cell membrane. This study suggested that the BPEO has potential as the natural antibacterial agent in meat industry.
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province - Department of Food Science, Ningbo University Ningbo, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Animal Products Processing - Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University Nanjing, China.
authors.forename: Ke-Ping
authors.initials: KP
authors.lastname: Ye
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province - Department of Food Science, Ningbo University Ningbo, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province - Department of Food Science, Ningbo University Ningbo, China.
authors.forename: Dao-Dong
authors.initials: DD
authors.lastname: Pan
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province - Department of Food Science, Ningbo University Ningbo, China.
authors.forename: Yang-Ying
authors.initials: YY
authors.lastname: Sun
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province - Department of Food Science, Ningbo University Ningbo, China.
authors.forename: Jin-Xuan
authors.initials: JX
authors.lastname: Cao
keywords: E. coli; antibacterial activity; black pepper essential oil; intracellular content; morphological change