Investigating the synergistic antibacterial effects of chlorogenic and p-coumaric acids on Shigella dysenteriae.
Food Chem
; 462: 141011, 2025 Jan 01.
Article
in En
| MEDLINE
| ID: mdl-39226643
ABSTRACT
Chlorogenic acid (CGA) is a well-known plant secondary metabolite exhibiting multiple physiological functions. The present study focused on screening for synergistic antibacterial combinations containing CGA. The combination of CGA and p-coumaric acid (pCA) exhibited remarkably enhanced antibacterial activity compared to that when administering the treatment only. Scanning electron microscopy revealed that a low-dose combination treatment could disrupt the Shigella dysenteriae cell membrane. A comprehensive analysis using nucleic acid and protein leakage assay, conductivity measurements, and biofilm formation inhibition experiments revealed that co-treatment increased the cell permeability and inhibited the biofilm formation substantially. Further, the polyacrylamide protein- and agarose gel-electrophoresis indicated that the proteins and DNA genome of Shigella dysenteriae severely degraded. Finally, the synergistic bactericidal effect was established for fresh-cut tomato preservation. This study demonstrates the remarkable potential of strategically selecting antibacterial agents with maximum synergistic effect and minimum dosage exhibiting excellent antibacterial activity in food preservation.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Shigella dysenteriae
/
Chlorogenic Acid
/
Coumaric Acids
/
Drug Synergism
/
Anti-Bacterial Agents
Language:
En
Journal:
Food Chem
Year:
2025
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom