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INHIBITION OF LISTERIA MONOCYTOGENES BY CINNAMIC ACID: POSSIBLE INTERACTION OF THE ACID WITH CYSTEINYL RESIDUES
Author(s) -
KOUASSI YAO,
SHELEF LEORA A.
Publication year - 1998
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1998.tb00217.x
Subject(s) - cinnamic acid , listeriolysin o , listeria monocytogenes , benzoic acid , chemistry , cysteine , incubation , biochemistry , western blot , bacteria , listeria , biology , enzyme , gene , genetics
ABSTRACT The effects of cinnamic acid (C 6 H 5 CH=CHCOOH) on L. monocytogenes strain Scott A and listeriolysin O (LLO) activity were studied. In addition, a possible mode of action of the acid was investigated. L. monocytogenes was more susceptible to cinnamic acid than to benzoic acid, and lowering the broth pH increased the inhibition. LLO activity was inhibited in the presence of 0.1% cinnamic or benzoic acid, and western blot analysis showed reduced intensity of listeriolysin bands in the presence of 0.2% of the acids. Addition of cysteine (5 mM) to cinnamic acid in PBS, pH 7.0, caused gradual reduction in UV absorption of the acid during incubation for 12 h. Cinnamic acid (>0.5%, pH 7.0) inhibited glucose uptake and ATP production in resting cells of L. monocytogenes. Results suggest a role of the cinnamate anion in the antilisterial and anti‐LLO activity and potential applications in the food industry.