In Vitro Antibacterial Activity and Mechanism of Sucrose Monocaprate Action against Salmonella Typhimurium
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Abstract:
In this study, the in vitro antibacterial activity of sucrose monocaprate against Salmonella Typhimurium was investigated, along with its underlying mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of sucrose monocaprate against S. Typhimurium were evaluated under different pH conditions using a broth macrodilution assay. The possible antibacterial mechanism against S. Typhimurium was preliminarily determined by evaluation of the released cellular constituents, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopic observations, as well as a DNA-binding assay. The results showed that the MIC of sucrose monocaprate at pH 7.0 against S. Typhimurium was 20 mM, and the antibacterial activity was more significant under acidic conditions. Treating S. Typhimurium with sucrose monocaprate led to the leakage of nucleic acids, proteins, and reducing sugars, as well as damage to the integrity of cell membranes, but with a normal cell morphology. Sucrose monocaprate interfered with the synthesis and accumulation of bacterial proteins (especially for high-molecular-weight proteins). Moreover, the hydrophilic head group of sucrose monocaprate could bind to the phosphate group of DNA by hydrogen bonding, which increased the contraction of the DNA backbone. Therefore, sucrose monocaprate can serve as a safe multifunctional food additive with both emulsifying and antibacterial activities, and shows potential to be applied in the processing and storage of animal-derived foods.
