Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Mélanie Turgis, Jaejoon Han, Stéphane Caillet, Monique Lacroix

Research output: Contribution to journalArticle

118 Citations (Scopus)

Abstract

The aim of this study was to investigate how mustard essential oil (EO) affected the cell membrane of Escherichia coli O157:H7 and Salmonella typhi. Intracellular pH and ATP concentration and the release of cell constituents were measured when mustard EO was in contact with E. coli and S. typhi at its minimal inhibitory concentration (MIC) and maximal tolerated concentration (MTC). The treatment with mustard EO affected the membrane integrity of bacteria and induced a decrease of the intracellular ATP concentration. Also, the extracellular ATP concentration increased and a reduction of the intracellular pH was observed in both bacteria. A significantly (P ≤ 0.05) higher release of cell constituent was observed when both bacteria cells were treated with mustard EO. Electronic microscopy observations showed that the cell membranes of both bacteria were apparently damaged by mustard EO. In conclusion, mustard EO affects the concentration of intracellular component, such as ATP in both bacteria and affects the pH suggesting that cytoplasmic membrane is involved in the antimicrobial action of mustard EO. Mustard EO can be used as an effective antimicrobial agent. We have demonstrated that mustard EO affected the cell membrane integrity, resulting in a loss of cell homeostasis. Crown

Original languageEnglish
Pages (from-to)1073-1079
Number of pages7
JournalFood Control
Volume20
Issue number12
DOIs
Publication statusPublished - 2009 Dec
Externally publishedYes

Keywords

  • Cell ATP concentration
  • Electronic microscopy
  • Escherichia coli O157:H7
  • Intracellular pH
  • Mustard essential oil
  • Release of cell constituents
  • Salmonella typhi

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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