Chlorogenic Acid: A Promising Strategy for Milk Preservation by Inhibiting Staphylococcus aureus Growth and Biofilm Formation DOI Creative Commons
Xiaoyan Yu, Yufang Li, Yang Xue

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4104 - 4104

Published: Dec. 18, 2024

Chlorogenic acid (CGA), a polyhydroxy phenolic acid, has been extensively studied for its antimicrobial properties. Staphylococcus aureus (S. aureus) threatens food safety by forming biofilms. This study aimed to investigate the mechanism of CGA against S. and biofilm. The anti-bacterial activity was assessed using crystal violet staining, TEM, SEM, CLSM, metabolomics molecular docking elucidate mechanism. results indicated that minimum inhibitory concentration 2.5 mg/mL. disrupts integrity bacterial cell membranes, leading increased hydrophobicity, morphological changes, scattering, reduced spreading. disruption decreases biofilm adhesion count. Metabolomics analyses revealed down-regulates key amino acids. It forms hydrogen bonds with penicillin-binding protein 4 (PBP4), Amidase, glutamate synthetase B, A. By inhibiting metabolism, prevents formation. interacts acids such as aspartic glutamine, through hydroxyl (-OH) carbonyl (-C=O) groups. interaction reduces viability cohesion. novel findings this study, particularly extension shelf life pasteurized milk growth, highlight potential promising anti-biofilm strategy preservative in dairy industry.

Language: Английский

Antibiofilm mechanism of mouse gastrointestinal stimulation against Vibrio parahaemolyticus under bile salt culture DOI
Yu Zhou, Xin Gu, Shiqi Ji

et al.

Microbial Pathogenesis, Journal Year: 2025, Volume and Issue: unknown, P. 107339 - 107339

Published: Jan. 1, 2025

Language: Английский

Citations

0
Poly-L-lysine functionalized silica membrane-enhanced colorimetric loop-mediated isothermal amplification for sensitive and rapid detection of Vibrio parahaemolyticus DOI

Xiujuan Wang,

Bin Shi, Chengfeng Xia

et al.

Talanta, Journal Year: 2025, Volume and Issue: 288, P. 127744 - 127744

Published: Feb. 13, 2025

Language: Английский

Citations

0
Metabolomics findings associated with the effects of decontamination approaches on foodborne pathogens; a state-of-the-art review DOI Creative Commons
Alireza Sadeghi,

Maryam Ebrahimi,

Elham Assadpour

et al.

Future Foods, Journal Year: 2025, Volume and Issue: 11, P. 100576 - 100576

Published: Feb. 15, 2025

Language: Английский

Citations

0
Combined bactericidal effect of linalool and pulsed light on Vibrio parahaemolyticus and its application to black tiger prawns DOI
Fei Ren, Mengxu Zhu, Zhixin Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116556 - 116556

Published: May 1, 2025

Language: Английский

Citations

0
A fluorescence and colorimetric dual-mode LAMP method for detection of Vibrio parahaemolyticus DOI
Jinling Cui, Yanling Wang, Chao Jiang

et al.

Analytical Methods, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

A dual-mode LAMP method integrating fluorescence detection and visual colorimetric was proposed for of V. parahaemolyticus . The has good specificity can accurately detect 1 pg μL −1 DNA.

Language: Английский

Citations

0
Antibacterial Effect of Fermented Pomegranate Peel Polyphenols on Vibrio alginolyticus and Its Mechanism DOI Creative Commons
Zhoulin Yu,

Yucong Hong,

Shuyan Zhao

et al.

Biology, Journal Year: 2024, Volume and Issue: 13(11), P. 934 - 934

Published: Nov. 16, 2024

frequently breaks out in aquatic animal breeding operations involving shrimp, and it can endanger human health through food wound infections. The antibacterial effect mechanism of fermented pomegranate peel polyphenols (FPPPs) on

Language: Английский

Citations

1
Chlorogenic Acid: A Promising Strategy for Milk Preservation by Inhibiting Staphylococcus aureus Growth and Biofilm Formation DOI Creative Commons
Xiaoyan Yu, Yufang Li, Yang Xue

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4104 - 4104

Published: Dec. 18, 2024

Chlorogenic acid (CGA), a polyhydroxy phenolic acid, has been extensively studied for its antimicrobial properties. Staphylococcus aureus (S. aureus) threatens food safety by forming biofilms. This study aimed to investigate the mechanism of CGA against S. and biofilm. The anti-bacterial activity was assessed using crystal violet staining, TEM, SEM, CLSM, metabolomics molecular docking elucidate mechanism. results indicated that minimum inhibitory concentration 2.5 mg/mL. disrupts integrity bacterial cell membranes, leading increased hydrophobicity, morphological changes, scattering, reduced spreading. disruption decreases biofilm adhesion count. Metabolomics analyses revealed down-regulates key amino acids. It forms hydrogen bonds with penicillin-binding protein 4 (PBP4), Amidase, glutamate synthetase B, A. By inhibiting metabolism, prevents formation. interacts acids such as aspartic glutamine, through hydroxyl (-OH) carbonyl (-C=O) groups. interaction reduces viability cohesion. novel findings this study, particularly extension shelf life pasteurized milk growth, highlight potential promising anti-biofilm strategy preservative in dairy industry.

Language: Английский

Citations

0