Antimicrobial mechanism of alkyl gallates against Escherichia coli and Staphylococcus aureus and its combined effect with electrospun nanofibers on Chinese Taihu icefish preservation

• Main Authors: Shi, Y-G, Zhang, R-R, Zhu, C-M, Xu, M-F, Gu, Q, Ettelaie, R, Lin, S, Wang, Y-F, Leng, X-Y
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2021
• Subjects: Icefish
• Online Access: https://eprints.whiterose.ac.uk/169763/; https://eprints.whiterose.ac.uk/169763/1/FOODCHEM-D-20-06453.pdf

The objective of this study was to investigate the antibacterial activity and potential mechanism of alkyl gallates against Escherichia coli and Staphylococcus aureus. Results show that the length of the alkyl chain plays a pivotal role in eliciting the activity and octyl gallate (OG) exerted excellent bactericidal activity through a multiple bactericidal mechanism. OG functions against both bacteria through damaging bacterial cell wall integrity, permeating into cells and then interacting with DNA, as well as disturbing the activity of the respiratory electron transport chain to induce a high-level toxic ROS (hydroxyl radicals) generation and up-regulation of the ROS genes. Also, electrospun nanofibers with OG have unique superiorities for maintaining the freshness of the icefish (4 °C). This research not only provides a more in-depth understanding of the interaction between OG and microorganisms but also highlights the great promise of using OG as a safe multi-functionalized food additive for food preservations.