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Membrane damage mechanism of protocatechualdehyde against Micrococcus luteus and its effect on pork quality
Sichen Liao1, Guoli Gong2, Xuyang Wang1
1School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, Shaanxi, China.
Abstract:
This study investigated the mechanism of membrane damage by protocatechualdehyde (PCA) against Micrococcus luteus and assessed effects of PCA on the sensory and physicochemical properties of pork. The mechanism of PCA inhibition on M. luteus was studied by determining the minimum inhibitory concentration (MIC) based on membrane potential, intracellular ATP concentration, intracellular pH, confocal laser scanning microscopy (CLSM), and field emission gun scanning electron microscopy (FEG-SEM). The results showed that the MIC of PCA against M. luteus was 1.25 mg/mL. Hyperpolarization of the bacterial cell membrane, a decrease in the intracellular ATP concentration, and intracellular pH indicated that PCA damaged the cell membrane of M. luteus. FEG-SEM observation revealed that PCA could cause surface collapse, cell membrane rupture, and content outflow of M. luteus. Additionally, PCA was found to inhibit increases in the total number of colonies, the thiobarbituric acid reactive substances (TBARS) value growth rate, and moisture mobility in raw pork. Additionally, it improved the color and texture of raw pork, all of which effectively prolonged its shelf life. This study will encourage the application of PCA as a natural antibacterial agent in the food industry.
Insights
Protocatechualdehyde (PCA) damages bacterial cell membranes, inhibiting Micrococcus luteus growth. PCA also preserves pork quality and extends shelf life by reducing spoilage, showing its potential as a natural food preservative.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Bacterial membrane integrity is crucial for cell viability.
- Natural compounds are sought for food preservation to replace synthetic additives.
- Protocatechualdehyde (PCA) is a phenolic compound with potential biological activities.
Purpose of the Study:
- To elucidate the mechanism of PCA-induced membrane damage in Micrococcus luteus.
- To evaluate the impact of PCA on the sensory and physicochemical properties of pork.
- To assess PCA's efficacy in extending the shelf life of raw pork.
Main Methods:
- Minimum Inhibitory Concentration (MIC) determination.
- Assays for membrane potential, intracellular ATP, and pH.
- Confocal Laser Scanning Microscopy (CLSM) and Field Emission Gun Scanning Electron Microscopy (FEG-SEM).
- Analysis of microbial growth, TBARS, moisture, color, and texture in pork.
Main Results:
- PCA exhibited an MIC of 1.25 mg/mL against M. luteus.
- PCA caused membrane hyperpolarization, reduced ATP, and altered intracellular pH.
- FEG-SEM revealed PCA induced cell surface collapse, rupture, and content leakage.
- PCA inhibited bacterial growth, lipid oxidation (TBARS), and moisture loss in pork.
- PCA improved pork color and texture, extending shelf life.
Conclusions:
- PCA effectively damages the cell membrane of M. luteus through multiple mechanisms.
- PCA demonstrates significant potential as a natural antibacterial agent for food preservation.
- PCA application can enhance the quality and extend the shelf life of raw pork products.
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