Antibacterial Activity and Mechanism of Action of Chlorogenic Acid

被引：512

作者：

Lou, Zaixiang ^{[1
]}

Wang, Hongxin ^{[1
]}

Zhu, Song ^{[1
]}

Ma, Chaoyang ^{[1
]}

Wang, Zhouping ^{[1
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2011年 / 76卷 / 06期

关键词：

action mechanism; antibacterial activity; chlorogenic acid; membrane; Shigella dysenteriae; ANTIOXIDANT ACTIVITY; BURDOCK LEAVES; CAFFEIC ACID; MEMBRANE; OXYGEN; MODE;

D O I：

10.1111/j.1750-3841.2011.02213.x

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

In this study, the antibacterial activity and mechanism of action of chlorogenic acid against bacteria were assessed. The data from minimum inhibitory concentration (MIC) values showed that chlorogenic acid effectively inhibited the growth of all tested bacterial pathogens, and the MIC values were ranging from 20 to 80 mu g/mL. An investigation into action mode of chlorogenic acid against the pathogen indicated that chlorogenic acid significantly increased the outer and plasma membrane permeability, resulting in the loss of the barrier function, even inducing slight leakage of nucleotide. The leakage of cytoplasmic contents was also observed by electron micrographs. These results supported our hypothesis that chlorogenic acid bound to the outer membrane, disrupted the membrane, exhausted the intracellular potential, and released cytoplasm macromolecules, which led to cell death.

引用

页码：M398 / M403

页数：6

共 31 条

[1]

Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey [J].