中国食品添加剂2025，Vol.36Issue(4)：40-48,9.DOI:10.19804/j.issn1006-2513.2025.4.007
大肠杆菌O157∶H7对牛至精油胁迫的分子响应研究
Molecular response of Escherichia coli O157:H7 to oregano essential oil stress
摘要
Abstract
In order to investigate the antibacterial mechanism of oregano essential oil(OEO)against foodborne pathogenic bacteria,non-targeted metabolomics technology was employed to examine the molecular response of Escherichia coli O157∶H7 to OEO stress.The minimum inhibitory concentration(MIC)value of OEO against E.coli O157∶H7 was determined to be 0.078 μL/mL using the broth microdilution method.Liquid chromatography-mass spectrometry(LC-MS)was utilized to analyze the metabolomic alterations after treating E.coli O157∶H7 with 0.5×MIC of OEO for 4 hours.After exposure to OEO,a total of 665 differential metabolites were detected in E.coli O157∶H7,of which 382 metabolites were significantly increased and 283 metabolites were significantly decreased.KEGG pathway enrichment analysis of the differential metabolites suggested that OEO stress interfered with intracellular redox balance and amino acid metabolism,obstructing energy synthesis metabolism,thereby inhibiting cell viability of E.coli O157∶H7.Additionally,E.coli O157∶H7 appeared to counteract OEO stress by enhancing the biosynthesis of membrane phospholipids and the salvage pathway for nucleotide synthesis.This study provides a theoretical basis for the application of OEO in food preservation.关键词
牛至精油/大肠杆菌O157∶H7/非靶向代谢组学/分子响应Key words
oregano essential oil/E.coli O157∶H7/non-targeted metabolomics/molecular response分类
轻工业引用本文复制引用
张殿鹤,马云芳,牛力源,相启森..大肠杆菌O157∶H7对牛至精油胁迫的分子响应研究[J].中国食品添加剂,2025,36(4):40-48,9.基金项目
河南省高校科技创新人才支持计划(24HASTIT058) （24HASTIT058）
