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标题：Antimicrobial Activity and Antibiofilm Potential of Coenzyme Q0 against Salmonella Typhimurium
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作者：Zhuokai Yang ; Xiaoyu Ma ; Yan Li 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1211
DOI：10.3390/foods10061211
出版社：MDPI Publishing
摘要：Coenzyme Q0 (CoQ0) has anti-inflammatory and anti-tumor effects; however, the antimicrobial and antibiofilm activities of CoQ0 against Salmonella enterica serovar Typhimurium are unknown. Thus, we investigated the bacteriostatic and antibiofilm activities, along with the underlying mechanism, of CoQ0 against S. Typhimurium. The minimum inhibitory concentration (MIC) of CoQ0 against S. enterica serovars Typhimurium was 0.1–0.2 mg/mL (549–1098 µM), and CoQ0 at MIC and 2MIC decreased viable S. Typhimurium counts below detectable limits within 6 and 4 h, respectively. CoQ0 at 20MIC (4 mg/mL) reduced S. Typhimurium on raw chicken by 1.5 log CFU/cm3 within 6 h. CoQ0 effectively disrupted cell membrane integrity and induced morphological changes in the cell, resulting in hyperpolarization, decreased intracellular ATP concentrations, and cellular constituents leakage. Biofilm-associated S. Typhimurium cells were killed by CoQ0 treatment. These findings suggest that CoQ0 could be applied as a natural antibacterial substance for use against S. Typhimurium by the food industry.
关键词：coenzyme Q 0 ; Salmonella Typhimurium; cell membrane; biofilm; raw chicken coenzyme Q 0 ; Salmonella Typhimurium ; cell membrane ; biofilm ; raw chicken