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Molecules 2016, 21(3), 388; doi:10.3390/molecules21030388

Antibacterial Activity and Action Mechanism of the Essential Oil from Enteromorpha linza L. against Foodborne Pathogenic Bacteria

1
Research Institute of Biotechnology & Medical Converged Science, Dongguk University, Ilsandong-gu, Gyeonggi-do 10326, Korea
2
School of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Korea
*
Author to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 12 February 2016 / Revised: 14 March 2016 / Accepted: 17 March 2016 / Published: 21 March 2016
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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Abstract

Foodborne illness and disease caused by foodborne pathogenic bacteria is continuing to increase day by day and it has become an important topic of concern among various food industries. Many types of synthetic antibacterial agents have been used in food processing and food preservation; however, they are not safe and have resulted in various health-related issues. Therefore, in the present study, essential oil from an edible seaweed, Enteromorpha linza (AEO), was evaluated for its antibacterial activity against foodborne pathogens, along with the mechanism of its antibacterial action. AEO at 25 mg/disc was highly active against Bacillus cereus (12.3–12.7 mm inhibition zone) and Staphylococcus aureus (12.7–13.3 mm inhibition zone). The minimum inhibitory concentration and minimum bactericidal concentration values of AEO ranged from 12.5–25 mg/mL. Further investigation of the mechanism of action of AEO revealed its strong impairing effect on the viability of bacterial cells and membrane permeability, as indicated by a significant increase in leakage of 260 nm absorbing materials and K+ ions from the cell membrane and loss of high salt tolerance. Taken together, these data suggest that AEO has the potential for use as an effective antibacterial agent that functions by impairing cell membrane permeability via morphological alternations, resulting in cellular lysis and cell death. View Full-Text
Keywords: antibacterial property; Bacillus cereus; Enteromorpha linza; essential oil; seaweed; Staphylococcus aureus antibacterial property; Bacillus cereus; Enteromorpha linza; essential oil; seaweed; Staphylococcus aureus
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Patra, J.K.; Baek, K.-H. Antibacterial Activity and Action Mechanism of the Essential Oil from Enteromorpha linza L. against Foodborne Pathogenic Bacteria. Molecules 2016, 21, 388.

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