In:
PLOS ONE, Public Library of Science (PLoS), Vol. 17, No. 4 ( 2022-4-1), p. e0266406-
Abstract:
The exploitation of natural antimicrobial compounds that can be used in food preservation has been fast tracked by the development of antimicrobial resistance to existing antimicrobials and the increasing consumer demand for natural food preservatives. 2-hydroxyisocaproic acid (HICA) is a natural compound produced through the leucine degradation pathway and is produced in humans and by certain microorganisms such as lactic acid bacteria and Clostridium species. The present study investigated the antibacterial efficacy of HICA against some important bacteria associated with food quality and safety and provided some insights into its possible antimicrobial mechanisms against bacteria. The results revealed that HICA was effective in inhibiting the growth of tested Gram-positive and Gram-negative bacteria including a multi-drug resistant P . aeruginosa strain in this study. The underlying mechanism was investigated by measuring the cell membrane integrity, membrane permeability, membrane depolarisation, and morphological and ultrastructural changes after HICA treatment in bacterial cells. The evidence supports that HICA exerts its activity via penetration of the bacterial cell membranes, thereby causing depolarisation, rupture of membranes, subsequent leakage of cellular contents and cell death. The current study suggests that HICA has potential to be used as an antibacterial agent against food spoilage and food-borne pathogenic bacteria, targeting the bacterial cell envelope.
Type of Medium:
Online Resource
ISSN:
1932-6203
DOI:
10.1371/journal.pone.0266406
DOI:
10.1371/journal.pone.0266406.g001
DOI:
10.1371/journal.pone.0266406.g002
DOI:
10.1371/journal.pone.0266406.g003
DOI:
10.1371/journal.pone.0266406.g004
DOI:
10.1371/journal.pone.0266406.g005
DOI:
10.1371/journal.pone.0266406.g006
DOI:
10.1371/journal.pone.0266406.g007
DOI:
10.1371/journal.pone.0266406.t001
DOI:
10.1371/journal.pone.0266406.s001
DOI:
10.1371/journal.pone.0266406.s002
DOI:
10.1371/journal.pone.0266406.s003
DOI:
10.1371/journal.pone.0266406.r001
DOI:
10.1371/journal.pone.0266406.r002
DOI:
10.1371/journal.pone.0266406.r003
DOI:
10.1371/journal.pone.0266406.r004
DOI:
10.1371/journal.pone.0266406.r005
DOI:
10.1371/journal.pone.0266406.r006
Language:
English
Publisher:
Public Library of Science (PLoS)
Publication Date:
2022
detail.hit.zdb_id:
2267670-3
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