Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice

Summary The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL−1, and the minimum bactericidal c...

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Published in:International journal of food science & technology 2019-05, Vol.54 (5), p.1697-1705
Main Authors: Cai, Rui, Miao, Miao, Yue, Tianli, Zhang, Yijun, Cui, Lu, Wang, Zhouli, Yuan, Yahong
Format: Article
Language:English
Subjects:
A. acidoterrestris
Acids
Alicyclobacillus acidoterrestris
Antibacterial activity
Beverage industry
Chlorogenic acid
Cinnamic acid
Deactivation
Disruption
Food processing industry
Fruit juices
Gel electrophoresis
Inactivation
Juices
mechanism
Morphology
Nucleic acids
Proteins
Sodium lauryl sulfate
Spoilage
Vegetative cells
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Yuan, Yahong
description Summary The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL−1, and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL−1, respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris. After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS‐PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris‐related spoilage in the fruit juice/beverage industry. Inactivation of A. acidoterrestris by cinnamic acid and chlorogenic acid.
doi_str_mv 10.1111/ijfs.14051
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source Wiley; Oxford Open
subjects A. acidoterrestris
Acids
Alicyclobacillus acidoterrestris
Antibacterial activity
Beverage industry
Chlorogenic acid
Cinnamic acid
Deactivation
Disruption
Food processing industry
Fruit juices
Gel electrophoresis
Inactivation
Juices
mechanism
Morphology
Nucleic acids
Proteins
Sodium lauryl sulfate
Spoilage
Vegetative cells
title Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice
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