PMID- 33114746
OWN - NLM
STAT- MEDLINE
DCOM- 20210330
LR  - 20210330
IS  - 1420-3049 (Electronic)
IS  - 1420-3049 (Linking)
VI  - 25
IP  - 21
DP  - 2020 Oct 26
TI  - Antibacterial Effects and Mechanism of Mandarin (Citrus reticulata L.) Essential 
      Oil against Staphylococcus aureus.
LID - 10.3390/molecules25214956 [doi]
LID - 4956
AB  - Staphylococcus aureus (S. aureus) creates an array of challenges for the food 
      industry and causes foodborne diseases in people, largely due to its strong 
      antibiotic resistance. Mandarin (Citrus reticulata L.) essential oil (MEO) is 
      recognized as a natural and safe preservative; however, the antibacterial effects 
      and mechanism of MEO to combat S. aureus are not yet clearly understood. This 
      study will examine the inhibitory effects of MEO against S. aureus and explore 
      the antibacterial mechanism thereof from the perspective of membrane destruction. 
      The antibacterial activity of MEO on planktonic S. aureus was examined to 
      determine the minimal inhibitory concentration (MIC). Scanning electron 
      microscope (SEM) images revealed the direct impacts of MEO treatment on the cell 
      structure of S. aureus. The cell membrane was observed to be depolarized, the 
      determination of extracellular nucleic acids, proteins and intracellular 
      adenosine triphosphate (ATP) confirmed the increased permeability of the cell 
      membrane, its integrity was destroyed and the cellular constituents had leaked. 
      These results, thus, provided conclusive evidence that MEO constrains the growth 
      of planktonic S. aureus by affecting the permeability and integrity of its cell 
      membrane. Our study provides a basis for the further development and utilization 
      of MEO as a natural antibacterial agent in the food industry.
FAU - Song, Xueying
AU  - Song X
AD  - College of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710119, Shaanxi, China.
FAU - Liu, Ting
AU  - Liu T
AD  - College of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710119, Shaanxi, China.
FAU - Wang, Lei
AU  - Wang L
AD  - College of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710119, Shaanxi, China.
FAU - Liu, Liu
AU  - Liu L
AD  - College of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710119, Shaanxi, China.
FAU - Li, Xiaoping
AU  - Li X
AUID- ORCID: 0000-0002-6165-6842
AD  - College of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710119, Shaanxi, China.
FAU - Wu, Xiaoxia
AU  - Wu X
AD  - College of Food Engineering and Nutrition Science, Shaanxi Normal University, 
      Xi'an 710119, Shaanxi, China.
LA  - eng
GR  - 2018TSCXL-NY-03-02/Key Research and Development Prog rams of Shaanxi Provience of 
      China/
GR  - 20193046YF034NS034/Science and Teachnology Project of Xi'an City of China/
PT  - Journal Article
DEP - 20201026
PL  - Switzerland
TA  - Molecules
JT  - Molecules (Basel, Switzerland)
JID - 100964009
RN  - 0 (Anti-Bacterial Agents)
RN  - 0 (Oils, Volatile)
SB  - IM
MH  - Anti-Bacterial Agents/*pharmacology
MH  - Citrus/*chemistry
MH  - Membrane Potentials/drug effects
MH  - Oils, Volatile/*pharmacology
MH  - Staphylococcus aureus/cytology/*drug effects
PMC - PMC7663016
OTO - NOTNLM
OT  - Staphylococcus aureus
OT  - cell membrane
OT  - citrus essential oil
OT  - food safety
COIS- The authors declare no conflict of interest.
EDAT- 2020/10/30 06:00
MHDA- 2021/03/31 06:00
PMCR- 2020/10/26
CRDT- 2020/10/29 01:04
PHST- 2020/10/05 00:00 [received]
PHST- 2020/10/22 00:00 [revised]
PHST- 2020/10/22 00:00 [accepted]
PHST- 2020/10/29 01:04 [entrez]
PHST- 2020/10/30 06:00 [pubmed]
PHST- 2021/03/31 06:00 [medline]
PHST- 2020/10/26 00:00 [pmc-release]
AID - molecules25214956 [pii]
AID - molecules-25-04956 [pii]
AID - 10.3390/molecules25214956 [doi]
PST - epublish
SO  - Molecules. 2020 Oct 26;25(21):4956. doi: 10.3390/molecules25214956.