Antimicrobial activity of syringic acid against Cronobacter sakazakii and its effect on cell membrane

• Published in: Food chemistry 2016-04, Vol.197 (Pt A), p.100-106
• Main Authors: Shi, Chao, Sun, Yi, Zheng, Zhiwei, Zhang, Xiaorong, Song, Kaikuo, Jia, Zhenyu, Chen, Yifei, Yang, Miaochun, Liu, Xin, Dong, Rui, Xia, Xiaodong
• Format: Article
• Language: English
• Subjects: Adenosine Triphosphate - metabolism; Anti-Bacterial Agents - pharmacology; Cell membrane; Cell Membrane - drug effects; Cronobacter sakazakii; Cronobacter sakazakii - drug effects; Cronobacter sakazakii - growth & development; Cronobacter sakazakii - metabolism; Electronic microscopy; Fluorescent dye; Gallic Acid - analogs & derivatives; Gallic Acid - pharmacology; Hydrogen-Ion Concentration; Membrane Potentials - drug effects; Microbial Sensitivity Tests; Syringic acid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.10.100

•The antimicrobial effect of syringic acid against C. sakazakii was assessed.•Syringic acid caused cell membrane dysfunction.•Syringic acid caused changes in cellular morphology. Syringic acid (SA) has been reported to exhibit antibacterial ability against various microorganisms, but little work has been done on its effect on Cronobacter sakazakii. In this study, minimum inhibitory concentrations (MICs) of SA against various C. sakazakii strains were determined. Moreover, changes in intracellular ATP concentration, intracellular pH (pHin), membrane potential and membrane integrity were measured to evaluate the influence of SA on cell membrane. Finally, field emission scanning electron microscope (FESEM) was used to assess the morphological changes of bacterial cells caused by SA. It was shown that the MICs of SA against all tested C. sakazakii strains were 5mg/mL. SA retarded bacterial growth, and caused cell membrane dysfunction, which was evidenced by intracellular ATP concentration decrease, pHin reduction, cell membrane hyperpolarization and changes in cellular morphology. These findings indicated that SA has potential to be developed as a natural preservative to control C. sakazakii in foods associated with this pathogen and prevent related infections.