Freezing enhances the killing of S. aureus by thymol via a unique bactericidal mechanism in cold chain food

Zhang, Hongyan1; Yang, Zhen1; Wang, Zhen1; Li, Hongbo1; Mo, Haizhen1; Ma, Shangchao2; Hu, Liangbin1; Zhou, Xiaohui3

2023-11-01

10.1016/j.foodcont.2023.109936

FOOD CONTROL   影响因子和分区

0956-7135

1873-7129

Microbial pathogens e.g., S. aureus can survive and spread in food cold chain. Under low temperature, microbes develop resistance to common antibacterial agents. Thus, it is important to identify alternative strategies to control pathogens in food cold chain. In present study, we discovered that thymol, different from other tested essential oils, displayed improved ability to kill S. aureus under frozen condition (-20 degrees C). Time-killing kinetics showed that 99.99% S. aureus were killed after exposure to 100 & mu;g/mL thymol within 6 h, and such bactericidal activity was maintained even after multiple cycles of freezing and thawing. In contrast to the ROS-dependent bactericidal mechanism at 37 degrees C, thymol killed S. aureus in a ROS-independent mode at -20 degrees C. The proteomic analysis supported that thymol killed S. aureus by directly destroyed the stability of cell membrane without intracellular biological responses. Under frozen condition, thymol efficiently prevented bacteria contamination in low-lipid foods without affecting the foods' hardness, chewiness, resilience, adhesiveness, springiness and cohesiveness. These findings uncovered a new mechanism of thymol-mediated bactericidal activity under frozen condition and suggested an alternative efficient strategy to control bacterial contamination in cold chain food.

Cold chain Staphylococcus aureus Thymol Bactericidal mode Cod

SCI

英语

通讯

National Natural Science Foundation of China[31901765] ; Key research and development project of science and technology department of Shaanxi province["2021NY-157","2021NY-185"] ; Shenzhen Science and Technology Innovation Commission[JCYJ20220818100616034]

Food Science & Technology

Food Science & Technology

WOS:001034657800001

ELSEVIER SCI LTD

AGRICULTURAL SCIENCES

Web of Science

1.Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China
2.Sch Food Sci, Henan Inst Sci & Technol, Xinxiang 453003, Peoples R China
3.Southern Univ Sci & Technol, Sch Publ Hlth & Emergency Management, Shenzhen 518055, Peoples R China

Zhang, Hongyan,Yang, Zhen,Wang, Zhen,et al. Freezing enhances the killing of S. aureus by thymol via a unique bactericidal mechanism in cold chain food[J]. FOOD CONTROL,2023,153.

Zhang, Hongyan.,Yang, Zhen.,Wang, Zhen.,Li, Hongbo.,Mo, Haizhen.,...&Zhou, Xiaohui.(2023).Freezing enhances the killing of S. aureus by thymol via a unique bactericidal mechanism in cold chain food.FOOD CONTROL,153.

Zhang, Hongyan,et al."Freezing enhances the killing of S. aureus by thymol via a unique bactericidal mechanism in cold chain food".FOOD CONTROL 153(2023).