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Open AccessArticle

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

1
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
2
College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
3
School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
*
Authors to whom correspondence should be addressed.
Academic Editor: Daniela Rigano
Molecules 2020, 25(17), 3955; https://doi.org/10.3390/molecules25173955
Received: 7 August 2020 / Revised: 28 August 2020 / Accepted: 29 August 2020 / Published: 30 August 2020
(This article belongs to the Special Issue Essential Oils as Antimicrobial and Anti-infectious Agents II)
Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration. View Full-Text
Keywords: ginger essential oil; chemical composition; antibacterial mechanism; bacterial cell membrane; bacteria lysis-related gene ginger essential oil; chemical composition; antibacterial mechanism; bacterial cell membrane; bacteria lysis-related gene
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MDPI and ACS Style

Wang, X.; Shen, Y.; Thakur, K.; Han, J.; Zhang, J.-G.; Hu, F.; Wei, Z.-J. Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus. Molecules 2020, 25, 3955. https://doi.org/10.3390/molecules25173955

AMA Style

Wang X, Shen Y, Thakur K, Han J, Zhang J-G, Hu F, Wei Z-J. Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus. Molecules. 2020; 25(17):3955. https://doi.org/10.3390/molecules25173955

Chicago/Turabian Style

Wang, Xin; Shen, Yi; Thakur, Kiran; Han, Jinzhi; Zhang, Jian-Guo; Hu, Fei; Wei, Zhao-Jun. 2020. "Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus" Molecules 25, no. 17: 3955. https://doi.org/10.3390/molecules25173955

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