林产化学与工业2026，Vol.46Issue(1)：56-64,9.DOI:10.20195/j.issn.0253-2417.2024210
肉桂油的制备及其介导活性氧杀伤大肠杆菌的研究
Preparation of Cinnamon Oil and Its Role in Mediating the Killing of Escherichia coli Through Reactive Oxygen Species
摘要
Abstract
To investigate the chemical composition of cinnamon oil and its mechanism of action and molecular targets against Escherichia coli,staining assays were employed to measure intracellular reactive oxygen species(ROS)levels,nanoliter liquid chromatography-mass spectrometry(LC-MS)was used for proteomic analysis,and key biomolecular activities were assessed using commercial kits.The results showed that cinnamon oil contained 88.427%trans-cinnamaldehyde(CA),with a minimum inhibitory mass concentration(MIC)of 240 mg/L against E.coli.Exposure to cinnamon essential oil significantly increased intracellular ROS levels and induced a series of metabolic changes,including cell shrinkage.It was further confirmed that exposure to cinnamon oil led to covalent modification of γ-glutamylcysteine ligase(GCL)by cinnamaldehyde,thereby blocking the de novo synthesis of reduced glutathione(GSH)and disrupting both enzymatic and non-enzymatic ROS defense systems.Ultimately,this resulted in dysregulation of the NADH/NAD+redox balance,decreased ATP production,significantly elevated lipid peroxidation(LPO)levels,and induced bacterial growth arrest or even death.关键词
肉桂油/肉桂醛/大肠杆菌/活性氧/共价抑制/氧化应激Key words
cinnamon oil/cinnamaldehyde/Escherichia coli/reactive oxygen species/covalent inhibition/oxidative stress分类
化学化工引用本文复制引用
王建超,武子琦,王颖超,凌远强,徐新军,杨得坡,彭华勇..肉桂油的制备及其介导活性氧杀伤大肠杆菌的研究[J].林产化学与工业,2026,46(1):56-64,9.基金项目
国家重点研发计划资助项目(2022YFD1600304) （2022YFD1600304）
吉首大学科研项目(Jd24009) （Jd24009）
