Chlorogenic Acid: A Promising Strategy for Milk Preservation by Inhibiting Staphylococcus aureus Growth and Biofilm Formation

• Published in: Foods 2024-12, Vol.13 (24), p.4104
• Main Authors: Yu, Xiaoyan, Li, Yufang, Yang, Xue, He, Jinze, Tang, Wenhuan, Chai, Yunmei, Duan, Zuyan, Li, Wenjie, Zhao, Dan, Wang, Xuefeng, Huang, Aixiang, Li, Hong, Shi, Yanan
• Format: Article
• Language: English
• Subjects: Amidase; Amino acids; anti-biofilm; Antibacterial activity; Antibacterial agents; Antibiotics; Antiinfectives and antibacterials; Aspartate; Aspartic acid; Bacteria; Biofilms; Carbonyl compounds; Carbonyls; Cell membranes; Cell viability; Chemical bonds; Chlorogenic acid; Dairy industry; Dairy products; Drug resistance; E coli; Ethanol; Food; Food safety; Gentian violet; Glutamate; Glutamine; Growth; Hydrogen bonding; Hydrogen bonds; Hydrophobicity; Ligases; Metabolomics; Milk; Minimum inhibitory concentration; Molecular docking; Pasteurization; Pasteurized milk; Penicillin; Penicillin-binding protein; Phenolic acids; Phenols; preservative; Preservatives; Protein binding; protein interaction; S. aureus; Safety and security measures; Scanning electron microscopy; Shelf life; Staphylococcus aureus; Staphylococcus aureus infections; Tetracycline; Tetracyclines
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13244104

Chlorogenic acid (CGA), a polyhydroxy phenolic acid, has been extensively studied for its antimicrobial properties. ( ) threatens food safety by forming biofilms. This study aimed to investigate the mechanism of CGA against and its biofilm. The anti-bacterial activity of CGA was assessed using crystal violet staining, TEM, SEM, a CLSM, and using metabolomics and molecular docking to elucidate the mechanism. The results indicated that the minimum inhibitory concentration of CGA against was 2.5 mg/mL. CGA disrupts the integrity of bacterial cell membranes, leading to increased hydrophobicity, morphological changes, scattering, and reduced spreading. This disruption decreases biofilm adhesion and bacterial count. Metabolomics and molecular docking analyses revealed that CGA down-regulates key amino acids. It forms hydrogen bonds with penicillin-binding protein 4 (PBP4), Amidase, glutamate synthetase B, and glutamate synthetase A. By inhibiting amino acid metabolism, CGA prevents biofilm formation. CGA interacts with amino acids such as aspartic acid, glutamine, and glutamate through hydroxyl (-OH) and carbonyl (-C=O) groups. This interaction reduces cell viability and biofilm cohesion. The novel findings of this study, particularly the extension of the shelf life of pasteurized milk by inhibiting growth, highlight the potential of CGA as a promising anti-biofilm strategy and preservative in the dairy industry.