1. Antibacterial Effect of Gallic Acid in UV-C Light Treatment Against Escherichia coli O157:H7 and the Underlying Mechanism.
- Author
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Zhu, Yuzhang, Lin, Kun, Zhang, Xuan, Ma, Huawei, Yang, Li, Wei, Li, Yang, Lifang, and Jiang, Mingguo
- Subjects
ESCHERICHIA coli O157:H7 ,GALLIC acid ,ESCHERICHIA coli ,LIGHT sources ,PHOTODYNAMIC therapy ,DNA damage ,QUORUM sensing - Abstract
Gallic acid (GA) is a common phenolic acid that is widely used as an antibacterial agent in the food industry. In order to increase its applicability, this study investigated the antibacterial effects and mechanisms of GA on Escherichia coli O157:H7 (E. coli O157:H7) after UV-C light treatment combined with photodynamic therapy. This study evaluated the photodynamic effects of GA after UV-C irradiation (UVC-GA) based on changes in substances and ROS generation. Using E. coli O157:H7 as a model bacterium, the antibacterial effects were evaluated from various aspects, including MIC, MBC, time-kill curve, cell membrane damage, DNA damage, protein damage, motility changes, biofilm formation, and activity. In addition, the antibacterial mechanisms were further investigated by combining RT-qPCR analysis of gene expression. The results of this study demonstrated that GA has the ability to exert photodynamic effects, even after the removal of the UV-C light source, and can effectively reduce the number of viable E. coli O157:H7 cells. Moreover, UVC-GA caused significant damage to the cell membrane, DNA, and proteins, and according to the RT-qPCR results, the antibacterial mechanisms of UVC-GA and GA on E. coli O157:H7 were completely different. Based on the above results, food-sterilizing detergents can be developed and applied to contaminated oyster to provide an effective food cleaning effect. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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