Inhibitory Effect of Allyl Isothiocyanate on <i>Clostridium perfringens</i> and Its Application of Cooked Pork

LI Linying; LIN Yilin; WEN Yaosheng; LIAO Caihu; YU Yigang

doi:10.13386/j.issn1002-0306.2023020200

Volume 44 Issue 23

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(23): 127-133. > DOI: 10.13386/j.issn1002-0306.2023020200

LI Linying, LIN Yilin, WEN Yaosheng, et al. Inhibitory Effect of Allyl Isothiocyanate on Clostridium perfringens and Its Application of Cooked Pork[J]. Science and Technology of Food Industry, 2023, 44(23): 127−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020200.

Citation:

PDF (4137 KB)

Inhibitory Effect of Allyl Isothiocyanate on Clostridium perfringens and Its Application of Cooked Pork

1.
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2.
Henry FOK School of Food Science and Technology, Shaoguan University, Shaoguan 512005, China

More Information

Received Date: February 21, 2023
Available Online: September 24, 2023

Graphical Abstract

Abstract

Abstract

The study aimed to investigate the inhibitory activity and mechanism of action of allyl isothiocyanate (AITC) against Clostridium perfringens (C. perfringens). Firstly, the inhibitory effect of AITC on C. perfringens was evaluated by determining the minimum inhibitory concentration (MIC) and plotting the growth curve. Secondly, the effect of AITC on C. perfringens cell membranes was assessed by scanning electron microscopy to observe cell morphology and by measuring cell membrane integrity with a propidium iodide staining assay. In addition, the impact of AITC on the metabolism of C. perfringens was investigated using SDS-PAGE profile and an ATPase activity assay. Finally, the inhibitory effect of AITC on C. perfringens in cooked ground pork was examined. The experimental results showed that AITC could effectively inhibit the growth of C. perfringens, and the MIC of AITC was determined to be 0.1 μL/mL. AITC was able to induce cell membrane deformations, such as rupture and depression, resulting in the loss of C. perfringens cell membrane integrity, and the degree of membrane damage increased with AITC concentration. Meanwhile, AITC could reduce the protein content and ATPase activity of C. perfringens, which had an impact on normal cellular metabolism. Furthermore, the addition of 0.1%~0.4% AITC significantly inhibited the growth of C. perfringens in cooked ground pork (P<0.05). In conclusion, AITC could achieve bacterial inhibition by disrupting the cell membrane of C. perfringens and interfering with protein metabolism, and this study offered a theoretical foundation for the use of natural bacterial inhibitors in the meat industry.
- Clostridium perfringens,
- allyl isothiocyanate,
- antibacterial effect,
- membrane damage,
- protein metabolism

FullText(HTML)

References (31)

References

[1]	BRYNESTAD S, GRANUM P E. Clostridium perfringens and foodborne infections[J]. International Journal of Food Microbiology,2002,74(3):195−202. doi: 10.1016/S0168-1605(01)00680-8
[2]	KIU R, HALL L J. An update on the human and animal enteric pathogen Clostridium perfringens[J]. Emerging Microbes & Infections,2018,7:1−15.
[3]	GARCIA S, HEREDIA N. Clostridium perfringens:A dynamic foodborne pathogen[J]. Food and Bioprocess Technology,2011,4(4):624−630. doi: 10.1007/s11947-009-0182-2
[4]	JAYASENA D D, JO C. Essential oils as potential antimicrobial agents in meat and meat products:A review[J]. Trends in Food Science & Technology,2013,34(2):96−108.
[5]	LI Y X, ERHUNMWUNSEE F, LIU M, et al. Antimicrobial mechanisms of spice essential oils and application in food industry[J]. Food Chemistry,2022,382:132312. doi: 10.1016/j.foodchem.2022.132312
[6]	RADAELLI M, DA SILVA B P, WEIDLICH L, et al. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens[J]. Brazilian Journal of Microbiology,2016,47(2):424−430. doi: 10.1016/j.bjm.2015.10.001
[7]	CLEMENTE I, AZNAR M, SILVA F, et al. Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria[J]. Innovative Food Science & Emerging Technologies,2016,36:26−33.
[8]	LIN C M, PRESTON J F, WEI C I. Antibacterial mechanism of allyl isothiocyanate[J]. Journal of Food Protection,2000,63(6):727−734. doi: 10.4315/0362-028X-63.6.727
[9]	AHN E S, KIM Y S, SHIN D H. Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes[J]. Food Science and Biotechnology,2001,10:31−35.
[10]	OLAIMAT A N, HOLLEY R A. Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by allyl isothiocyanate[J]. Food Control,2013,34(2):414−419. doi: 10.1016/j.foodcont.2013.05.014
[11]	TURGIS M, HAN J, CAILLET S, et al. Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi[J]. Food Control,2009,20(12):1073−1079. doi: 10.1016/j.foodcont.2009.02.001
[12]	ALANAZI S, ALNOMAN M, BANAWAS S, et al. The inhibitory effects of essential oil constituents against germination, outgrowth and vegetative growth of spores of Clostridium perfringens type A in laboratory medium and chicken meat[J]. Food Microbiology,2018,73:311−318. doi: 10.1016/j.fm.2018.02.003
[13]	ZHU Y D, MA Y Y, ZHANG J Y, et al. The inhibitory effects of spice essential oils and rapidly prediction on the growth of Clostridium perfringens in cooked chicken breast[J]. Food Control,2020,113:106978. doi: 10.1016/j.foodcont.2019.106978
[14]	WU Y, BAI J, ZHONG K, et al. A dual antibacterial mechanism involved in membrane disruption and DNA binding of 2R, 3R-dihydromyricetin from pine needles of Cedrus deodara against Staphylococcus aureus[J]. Food Chemistry,2017,218:463−470. doi: 10.1016/j.foodchem.2016.07.090
[15]	LUO K, ZHAO P, HE Y, et al. Antibacterial effect of oregano essential oil against Vibrio vulnificus and its mechanism[J]. Foods,2022,11(3):403. doi: 10.3390/foods11030403
[16]	CUI H, ZHANG C, LI C, et al. Antimicrobial mechanism of clove oil on Listeria monocytogenes[J]. Food Control,2018,94:140−146. doi: 10.1016/j.foodcont.2018.07.007
[17]	GUO F, CHEN Q, LIANG Q, et al. Antimicrobial activity and proposed action mechanism of linalool against Pseudomonas fluorescens[J]. Frontiers in Microbiology,2021,12:562094. doi: 10.3389/fmicb.2021.562094
[18]	HUANG L, LI C. Growth of Clostridium perfringens in cooked chicken during cooling:One-step dynamic inverse analysis, sensitivity analysis, and Markov Chain Monte Carlo simulation[J]. Food Microbiology,2020,85:103285. doi: 10.1016/j.fm.2019.103285
[19]	邓群, 许晓曦, 卓志国, 等. 异硫氰酸苄酯对产气荚膜梭菌抑菌作用的研究[J]. 食品工业科技,2011,32:125−128. [DENG Q, XU X X, ZHUO Z G, et al. Study on antimicrobial action of benzyl isothiocyanate against Clostridium perfringens[J]. Science and Technology of Food Industry,2011,32:125−128. doi: 10.13386/j.issn1002-0306.2011.04.001 DENG Q, XU X X, ZHUO Z G, et al. Study on antimicrobial action of benzyl isothiocyanate against Clostridium perfringens[J]. Science and Technology of Food Industry, 2011, 32: 125−128. doi: 10.13386/j.issn1002-0306.2011.04.001
[20]	WANG S, LIU S, HAO G, et al. Antimicrobial activity and mechanism of isothiocyanate from Moringa oleifera seeds against Bacillus cereus and Cronobacter sakazakii and its application in goat milk[J]. Food Control,2022,139:127268.
[21]	BURT S. Essential oils:Their antibacterial properties and potential applications in foods-A review[J]. International Journal of Food Microbiology,2004,94(3):223−253. doi: 10.1016/j.ijfoodmicro.2004.03.022
[22]	CALO J R, CRANDALL P G, O'BRYAN C A, et al. Essential oils as antimicrobials in food systems-A review[J]. Food Control,2015,54:111−119. doi: 10.1016/j.foodcont.2014.12.040
[23]	FALLEH H, BEN JEMAA M, SAADA M, et al. Essential oils:A promising eco-friendly food preservative[J]. Food Chemistry,2020,330:127268. doi: 10.1016/j.foodchem.2020.127268
[24]	LU Y, YAN H, LI X, et al. Physicochemical properties and mode of action of a novel bacteriocin BM1122 with broad antibacterial spectrum produced by Lactobacillus crustorum MN047[J]. Journal of Food Science,2020,85(5):1523−1535. doi: 10.1111/1750-3841.15131
[25]	BORGES A, ABREU A C, FERREIRA C, et al. Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens[J]. Journal of Food Science and Technology-Mysore,2015,52(8):4737−4748. doi: 10.1007/s13197-014-1533-1
[26]	WANG X, SHEN Y, THAKUR K, et al. Antibacterial activity and mechanism of ginger essential oil against Escherichia coli and Staphylococcus aureus[J]. Molecules,2020,25(17):3955. doi: 10.3390/molecules25173955
[27]	DUAN X, CHEN S, DUAN S, et al. Antibiotic activities of the natural antimicrobial substance produced by Lactobacillus paracasei FX-6 against Pseudomonas putida[J]. LWT-Food Science and Technology,2020,123:109096. doi: 10.1016/j.lwt.2020.109096
[28]	WANG N, QIAN Z, LUO M, et al. Identification of salt stress responding genes using transcriptome analysis in green alga Chlamydomonas reinhardtii[J]. International Journal of Molecular Sciences,2018,19(11):3359. doi: 10.3390/ijms19113359
[29]	耿一鸣, 李婷婷, 励建荣, 等. 松油烯-4-醇对荧光假单胞菌抑菌能力及作用机理[J]. 食品科学,2022,43:30−36. [GENG Y M, LI T T, LI J R, et al. Antibacterial activity and mechanism of terpinene-4-ol against Pseudomonas fluorescens[J]. Food Science,2022,43:30−36. doi: 10.7506/spkx1002-6630-20201113-143 GENG Y M, LI T T, LI J R, et al. Antibacterial activity and mechanism of terpinene-4-ol against Pseudomonas fluorescens[J]. Food Science, 2022, 43: 30−36. doi: 10.7506/spkx1002-6630-20201113-143
[30]	WEN Y, LI W, SU R, et al. Multi-target antibacterial mechanism of moringin from Moringa oleifera seeds against Listeria mo nocytogenes[J]. Frontiers in Microbiology,2022,13:925291. doi: 10.3389/fmicb.2022.925291
[31]	李苗云, 张佳烨, 朱瑶迪, 等. 精油对熟制鸡胸肉中产气荚膜梭菌抑制效果预测模型研究[J]. 农业工程学报,2019,35:315−320. [LI M Y, ZHANG J Y, ZHU Y D, et al. Prediction model for inhibitory effect of essential oils on Clostridium perfringens in cooked chicken breast[J]. Transactions of the Chinese Society of Agricultural Engineering,2019,35:315−320. LI M Y, ZHANG J Y, ZHU Y D, et al. Prediction model for inhibitory effect of essential oils on Clostridium perfringens in cooked chicken breast[J]. Transactions of the Chinese Society of Agricultural Engineering, 2019, 35: 315−320.

[1]	NING Zhixue, ZHU Libin, ZHU Dan, NIU Guangcai, WEI Wenyi, XU Ruihang. Optimization of Ultrasonic-Assisted Extraction of Blackcurrant Polyphenols by Response Surface Methodology and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(22): 221-228. DOI: 10.13386/j.issn1002-0306.2022010220
[2]	LI Hong-an, LI Xia-jia-long, DENG Ze-yuan, JIANG He-dong, LI Hong-yan. Optimization of Ultrasonic-assisted Extraction of Total Flavonoids in Lithocarpus polystachyus Rehd by Response Surface Methodology and Their Antioxidant Activities[J]. Science and Technology of Food Industry, 2020, 41(23): 136-141,154. DOI: 10.13386/j.issn1002-0306.2020020192
[3]	ZHAO Ying, LIU Li-e, HAN Ping, HE Zhi-dong, ZHAO Xiao-di. Optimization of Ultrasonic Assisted Extraction Process by Response Surface Methodology and Antioxidant Activity in Vitro for Polysaccharides from Turnip[J]. Science and Technology of Food Industry, 2020, 41(7): 139-145. DOI: 10.13386/j.issn1002-0306.2020.07.024
[4]	HAO Ke-xin, HU Wen-zhong, ZHANG Qing-jie, WANG Ao-sheng, YU Jiao-xue, GUO Bin-mei, HOU Meng-yang. Optimization of the Ultrasonic-assisted Extraction of Total Flavonoids from Citrus aurantium L. var daidai by Response Surface Methodology and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2019, 40(24): 159-164,171. DOI: 10.13386/j.issn1002-0306.2019.24.026
[5]	CAO Xiao-yan, YANG Hai-tao. Optimization of Ultrasonic Assisted Extraction Technology of Polyphenol by Response Surface Methodology from Capsella bursa-pastoris and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2019, 40(2): 223-228,232. DOI: 10.13386/j.issn1002-0306.2019.02.038
[6]	WANG Yan-ping, YANG Hui-hui, QIAN Zhi-wei, SUN Rui-lin, LI Dong. Optimization of ultrasonic-assisted extraction of procyanidins from purple yam by response surface methodology and antioxidant activity[J]. Science and Technology of Food Industry, 2017, (13): 181-185. DOI: 10.13386/j.issn1002-0306.2017.13.034
[7]	WANG Yao-hui, WANG Jing-xue, QIU Xian-chuang, LI Fang, LI Chen. Optimization of ultrasonic-assisted extraction process of polysaccharides from Pleurotus nebrodensis by response surface methodology and evaluation of antioxidant activity in vitro[J]. Science and Technology of Food Industry, 2017, (10): 247-252. DOI: 10.13386/j.issn1002-0306.2017.10.039
[8]	LIU Yang, ZHAO Jing, LIANG Li, YU Guo-yong, LI Quan-hong. Optimization of ultrasonic-assisted alcohol extraction of polyphenols from dandelion and their antioxidant activity[J]. Science and Technology of Food Industry, 2017, (02): 287-292. DOI: 10.13386/j.issn1002-0306.2017.02.047
[9]	KOU Liang, LI Lu, LU Li-na, KANG Shu-he. Optimization of extraction of total flavonoids from Caragana korshinskii kom with ultrasound technology by response surface analysis and evaluation of its antioxidant activity in vitro[J]. Science and Technology of Food Industry, 2016, (17): 225-231. DOI: 10.13386/j.issn1002-0306.2016.17.036
[10]	YANG Zhe, WAN Shan, ZHANG Qiao-hui, DONG Shi-bin, NING Ya-ping, WANG Jian-zhong. Study on optimization of extraction of total flavonoids from shell of wild apricot by response surface methodology and its antioxidant activity[J]. Science and Technology of Food Industry, 2015, (06): 279-284. DOI: 10.13386/j.issn1002-0306.2015.06.053

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	韩科，王夜梅，周胡怿，梁道崴，赵其阳，焦必宁. 腈吡螨酯在橙汁加工过程中的残留行为. 食品与发酵工业. 2022(12): 24-29 .
2.	郭芫君，黄茜，王鸟，占如意，陈露婷，郝香兰，孟信刚. 甲氧基丙烯酸酯类杀菌剂残留检测方法研究进展. 北方农业学报. 2022(03): 81-88 .
3.	梁亚杰，李晓梅，许春琦，杜颖，孙玉龙，王金玲，纪明山. 戊唑醇和吡唑醚菌酯在苹果中的残留行为及膳食暴露风险评估. 果树学报. 2021(05): 771-781 .
4.	刘炜，刘行，王艺多，杨晓凤，尹全，张富丽. 清洗方法对葡萄中四种农药残留的去除效果分析. 湖北农业科学. 2021(17): 116-120 .
5.	郝莉花，范莹莹，李瑜，张平，王克林，李家寅. 不同加工方式对果蔬中农药残留的影响. 食品工业. 2021(10): 223-227 .
6.	杨振. 果蔬洗涤剂的研究与发展综述. 盐科学与化工. 2020(05): 1-4 .
7.	张娟，秦锦云. 食品/农产品中甲氧基丙烯酸酯类农药残留分析研究进展. 农学学报. 2020(05): 67-71 .
8.	刘炜，刘行，张富丽，杨晓凤，尹全，张义蓉，刘茜. 超高效液相色谱-串联质谱法快速测定黄瓜中8种甲氧基丙烯酸酯类杀菌剂的残留. 食品科技. 2020(11): 306-311 .
9.	过尘杰. 不同清洗方式对水果农残的影响. 科技资讯. 2019(33): 186-187 .