Antimicrobial Mechanism of (2E, 2E)-4,4-trisulfanediylbis(but-2-enoic acid) against Staphylococcus aureus
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Abstract:
The antibacterial mechanism of a novel compound (2E, 2E)-4,4-trisulfanediylbis -(but-2-enoic acid) (TSDB) against Staphylococcus aureus in foods was investigated in this study. The changes of bacterial protein, organic acids, and bacteria cell apoptosis were evaluated by SDS-PAGE, HPLC, and AnnexinV, respectively. The results suggested that bacterial protein in Staphylococcus aureus between 44.3 and 200 ku became blurred or disappeared with TSDB treatment The content of intracellular malic acid and citric acid significantly decreased by 65.16%and 56.18%, respectively.(p<0.05), while oxalic acid and lactic acid were not detectable. Phosphatidylserine on the inside of spoilage bacteria turned tocell surface when the cells apoptosised, which integrated with AnnexinV with a green fluorescent probe FITC, and then leaded the bacterial cells to be apple green. In conclusion, cell membranes permeability changes, organic acid metabolism disorders, and the synthesis of proteins are inhibited after the treatment with TSDB, which lead apoptosis or necrosis. Therefore, it plays an important significance for food preservatives development.
