Potential Effects of Omega-3 Fatty Acids and Encapsulated Omega-3 Fatty Acids against Escherichia Coli and Bacillus...

Since foodborne bacterial illnesses are a serious problem, researchers are searching for substitutes that can prevent harmful bacteria and enhance probiotics. This study aims to investigate whether omega-3 fatty acids (ω3FAs) and encapsulated ω3FAs possess antibacterial properties against Escherichia coli O157 and Bacillus toyonensis PS-NRD5. Minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill kinetic assays were conducted to evaluate the antibacterial activity in a dose-dependent manner. Enzymatic assays were analysed to understand mechanism of bacterial eradication, with a focus on oxidative stress. Membrane disruption experiments were performed, and MALDI-TOF MS was utilized to analyse cleavage in lipopolysaccharide and peptidoglycan extracted from E. coli and B. toyonensis, respectively. ω3FAs were highly effective in rupturing bacterial membranes due to enzymatic and oxidative stress, ultimately causing bacterial death after 120 min of treatment. Both bacterial strains showed changes in membrane permeability. E. coli exhibited changes in the lipid A fragments of lipopolysaccharides, whereas B. toyonensis peptidoglycan remained unchanged. As an antibacterial agent, ω3FAs have the potential to control both E. coli and B. toyonensis. This research sheds light on the potential use of ω3FAs and Enω3FAs in public health and food safety.