Abstract：
:The antibacterial activities and mechanism of a new P7 were investigated in this study. P7 showed antimicrobial activities against five harmful microorganisms which contaminate and spoil food (MIC=4-32 μM). Flow cytometry and scanning electron microscopy analyses demonstrated that P7 induced pore-formation on the cell surface and led to morphological changes but did not lyse cell. Confocal fluorescence microscopic observations and flow cytometry analysis expressed that P7 could penetrate the Escherichia coli cell membrane and accumulate in the cytoplasm. Moreover, P7 possessed a strong DNA binding affinity. Further cell cycle analysis and change in gene expression analysis suggested that P7 induced a decreased expression in the genes involved in DNA replication. Up-regulated expression genes encoding DNA damage repair. This study suggests that P7 could be applied as a candidate for the development of new food preservatives as it exerts its antibacterial activities by penetrating cell membranes and targets intracellular DNA.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li L,Shi Y,Cheng X,Xia S,Cheserek MJ,Le Gdoi
10.1016/j.foodchem.2014.05.113subject
Has Abstractpub_date
2015-01-01 00:00:00pages
231-239eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00829-2journal_volume
166pub_type
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