Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles
<i>Bacillus cereus</i> (<i>B. cereus</i>) is a common foodborne pathogen causing food poisoning incidents. This study aimed to evaluate the antibacterial activity and underlying mechanism of rhamnolipids (RLs) against <i>B. cereus</i>. The minimum inhibitory conce...
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MDPI AG
2023-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/19/6946 |
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| author | Yongwu Niu Yiming Sun Yanxiao Yang Ben Niu Yuchen Wang Shan Qiao |
| author_facet | Yongwu Niu Yiming Sun Yanxiao Yang Ben Niu Yuchen Wang Shan Qiao |
| author_sort | Yongwu Niu |
| collection | DOAJ |
| description | <i>Bacillus cereus</i> (<i>B. cereus</i>) is a common foodborne pathogen causing food poisoning incidents. This study aimed to evaluate the antibacterial activity and underlying mechanism of rhamnolipids (RLs) against <i>B. cereus</i>. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of RLs for <i>B. cereus</i> were determined to be 16.0 mg/L and 32.0 mg/L, respectively. Scanning electron microscopy and fluorescence microscope images, as well as data of membrane potential, relative electric conductivity, and leakage of intracellular components revealed that RLs disrupted the integrity of the cell membrane. Furthermore, the reactive oxygen species content, catalase (CAT) and superoxide dismutase (SOD) activity indicated that RLs activated the oxidative stress response of <i>B. cereus</i> in response to RLs. Fresh wet noodles (FWN) were used as a food model, and RLs showed a significant killing effect on <i>B. cereus</i> with a sustained inhibitory effect at the concentrations ranging from 128.0 to 1024.0 mg/kg. Additionally, RLs promoted the conversion of free water to bound water in FWN, which improved the storage of FWN and made the taste more resilient and chewy. These results suggest that RLs could be a potential alternative to antimicrobial agents and preservatives for applications in food processing. |
| first_indexed | 2024-03-10T21:39:02Z |
| format | Article |
| id | doaj.art-c0177a89f8cc4254a12c921f03c82879 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T21:39:02Z |
| publishDate | 2023-10-01 |
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| series | Molecules |
| spelling | doaj.art-c0177a89f8cc4254a12c921f03c828792023-11-19T14:47:42ZengMDPI AGMolecules1420-30492023-10-012819694610.3390/molecules28196946Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet NoodlesYongwu Niu0Yiming Sun1Yanxiao Yang2Ben Niu3Yuchen Wang4Shan Qiao5National Engineering Research Center for Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China<i>Bacillus cereus</i> (<i>B. cereus</i>) is a common foodborne pathogen causing food poisoning incidents. This study aimed to evaluate the antibacterial activity and underlying mechanism of rhamnolipids (RLs) against <i>B. cereus</i>. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of RLs for <i>B. cereus</i> were determined to be 16.0 mg/L and 32.0 mg/L, respectively. Scanning electron microscopy and fluorescence microscope images, as well as data of membrane potential, relative electric conductivity, and leakage of intracellular components revealed that RLs disrupted the integrity of the cell membrane. Furthermore, the reactive oxygen species content, catalase (CAT) and superoxide dismutase (SOD) activity indicated that RLs activated the oxidative stress response of <i>B. cereus</i> in response to RLs. Fresh wet noodles (FWN) were used as a food model, and RLs showed a significant killing effect on <i>B. cereus</i> with a sustained inhibitory effect at the concentrations ranging from 128.0 to 1024.0 mg/kg. Additionally, RLs promoted the conversion of free water to bound water in FWN, which improved the storage of FWN and made the taste more resilient and chewy. These results suggest that RLs could be a potential alternative to antimicrobial agents and preservatives for applications in food processing.https://www.mdpi.com/1420-3049/28/19/6946rhamnolipids<i>Bacillus cereus</i>antibacterial activityfresh wet noodles |
| spellingShingle | Yongwu Niu Yiming Sun Yanxiao Yang Ben Niu Yuchen Wang Shan Qiao Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles Molecules rhamnolipids <i>Bacillus cereus</i> antibacterial activity fresh wet noodles |
| title | Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles |
| title_full | Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles |
| title_fullStr | Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles |
| title_full_unstemmed | Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles |
| title_short | Antibacterial Mechanism of Rhamnolipids against <i>Bacillus cereus</i> and Its Application in Fresh Wet Noodles |
| title_sort | antibacterial mechanism of rhamnolipids against i bacillus cereus i and its application in fresh wet noodles |
| topic | rhamnolipids <i>Bacillus cereus</i> antibacterial activity fresh wet noodles |
| url | https://www.mdpi.com/1420-3049/28/19/6946 |
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