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Article Publish Status: FREE
Abstract Title:

Antimicrobial Activity and Action Mechanism of Thymoquinone againstand Its Spores.

Abstract Source:

Foods. 2021 Dec 8 ;10(12). Epub 2021 Dec 8. PMID: 34945598

Abstract Author(s):

Shuo Wang, Haichao Deng, Yihong Wang, Wushuang Rui, Pengyu Zhao, Qiyao Yong, Du Guo, Jie Liu, Xinyi Guo, Yutang Wang, Chao Shi

Article Affiliation:

Shuo Wang

Abstract:

In this study, thymoquinone (TQ), a natural active substance, was investigated for its antibacterial activity against, and its inhibitory effect onin reconstituted infant formula (RIF) was evaluated. In addition, the inhibitory effect of TQ onspore germination was explored. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of TQ against eightstrains ranged from 4.0 to 8.0μg/mL, whereastreated with TQ displayed a longer lag phase than the untreated control. TQ exerted a good bactericidal effect onin Luria-Bertani broth. In addition, TQ obviously reduced the intracellular ATP concentration of, which caused depolarization of the cell membrane, increased the intracellular reactive oxygen species level, impaired the cell morphology, and destroyed proteins or inhibited proteins synthesis. This provides a mechanism for its bacteriostatic effect. TQ also inactivatedgrowth in RIF. Moreover, reverse transcription-quantitative polymerase chain reaction illustrated that TQ downregulated the transcription of genes related to hemolysin, non-hemolytic enterotoxin, enterotoxin, and cytotoxin K. Meanwhile, TQ displayed the ability to inhibit the germination ofspores. These findings indicate that TQ, as an effective natural antimicrobial preservative, has potential applications in controlling food contamination and foodborne diseases caused by.

Study Type : In Vitro Study

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