ArticleFoods (Basel, Switzerland)2022
Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 28 citations in OpenAlex.
- Synergistic Antibacterial Mechanism of Ginger and Rosemary Essential Oils Against Shewanella putrefaciens.Current microbiology · 2026Article
- Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance.NPJ science of food · 2026Review
- Anti-cancer Mechanisms and Applications of Cinnamon Extract: A Comprehensive Review.Chinese journal of integrative medicine · 2026Review
- Therapeutic Potential of Cinnamon Oil: Chemical Composition, Pharmacological Actions, and Applications.Pharmaceuticals (Basel, Switzerland) · 2024Review
- Essential Oils ofFoods (Basel, Switzerland) · 2023Article
- Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya.Membranes · 2023Article
- Outer Membrane Porins Contribute to Antimicrobial Resistance in Gram-Negative Bacteria.Microorganisms · 2023Review
- The Use of Star Anise-Cinnamon Essential Oil as an Alternative Antibiotic in Prevention ofAntibiotics (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
Salmonella is an important pathogen causing food poisoning. Food safety and health are the themes of today′s society. As a class of food-borne pathogens, Salmonella enteritidis had become one of the common zoonotic pathogens. Cinnamon essential oil (CEO) had been reported as an antibacterial agent, but there are few studies on its antibacterial mechanism. This study investigated the effects of CEO on oxidative damage and outer membrane protein genes of Salmonella enteritidis cells. First, the reactive oxygen species content in bacteria treated with different concentrations of cinnamon essential oil was determined by fluorescence spectrophotometry, and the effects of superoxide dismutase (SOD), catalase (CAT) and superoxide dismutase (SOD), and catalase (CAT) and peroxidase (POD) were determined by the kit method. The activity of POD and the content of malondialdehyde (MDA) were investigated to investigate the oxidative damage of CEO to Salmonella enteritidis cells. By analyzing the effect of CEO on the Salmonella enteritidis cell membrane’s outer membrane protein gene expression, the mechanism of CEO′s action on the Salmonella enteritidis cell membrane was preliminarily discussed. The results showed that CEO treatment had an obvious oxidative damaging effect on Salmonella enteritidis. Compared with the control group, the increase in CEO concentration caused a significant increase in the bacteria ROS content. The observation technique experiment found that with the increase in CEO concentration, the number of stained cells increased, which indicated that CEO treatment would increase the ROS level in the cells, and it would also increase with the increase in CEO concentration, thus causing the oxidation of cells and damage. In addition, CEO treatment also caused the disruption of the balance of the cellular antioxidant enzymes (SOD, CAT, POD) system, resulting in an increase in the content of MDA, a membrane lipid metabolite, and increased protein carbonylation, which ultimately inhibited the growth of Salmonella enteritidis. The measurement results of cell membrane protein gene expression levels showed that the Omp genes to be detected in Salmonella enteritidis were all positive, which indicated that Salmonella enteritidis carried these four genes. Compared with the control group, the relative expressions of OmpF, OmpA and OmpX in the CEO treatment group were significantly increased (p < 0.05), which proved that the cell function was disturbed. Therefore, the toxicity of CEO to Salmonella enteritidis could be attributed to the damage of the cell membrane and the induction of oxidative stress at the same time. It was speculated that the antibacterial mechanism of CEO was the result of multiple effects. This work was expected to provide a theoretical basis for the development of new natural food preservatives and the prevention and control of Salmonella enteritidis.
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