Proteomics reveals energy limitation and amino acid consumption as antibacterial mechanism of linalool against Shigella sonnei and its application in fresh beef preservation.

ABSTRACT: Meat is often contaminated by food-borne pathogens, resulting in significant economic losses. Linalool from plant essential oils (EOs) has been reported to have excellent antibacterial properties. Therefore, this study aims to elucidate the mechanism of linalool against Shigella sonnei (S. sonnei) based on proteomic and physiological indicators. The results indicated that linalool severely perturbed the expression levels of intracellular proteins, of which 208 were up-regulated and 49 were down-regulated. Moreover, linalool exerted its inhibitory effect mainly through the induction of amino acid limitation and insufficient energy levels based on the pathways involved in differential expressed proteins (DEPs). After 8 h, alkaline phosphatase (AKP) leakage increased 20.96 and 2

SUBMITTER: He R 

PROVIDER: S-EPMC10534181 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature