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Article Publish Status: FREE
Abstract Title:

Juglone InhibitsATCC 19115 by Targeting Cell Membrane and Protein.

Abstract Source:

Foods. 2022 Aug 24 ;11(17). Epub 2022 Aug 24. PMID: 36076744

Abstract Author(s):

Yingying Cai, Guangming Zou, Meihua Xi, Yujie Hou, Heyu Shen, Jingfang Ao, Mei Li, Jun Wang, Anwei Luo

Article Affiliation:

Yingying Cai

Abstract:

Foodborne disease caused byis a major global food safety problem. A potential solution is the antimicrobial development of the highly bioactive natural product juglone, yet few studies exist on its antibacterial mechanism against. Thus, we aimed to elucidate the antibacterial mechanism of action of juglone againstby determining the resultant cell morphology, membrane permeability, membrane integrity, and proteome changes. The minimum inhibitory concentration of juglone againstwas 50μg/mL, andtreated with juglone had longer lag phases compared to controls. Juglone inducedcell dysfunction, leakage of potassium ions, and membrane potential hyperpolarization. Confocal laser scanning microscopy and field-emission-gun scanning electron microscope assays revealed clear membrane damage due to juglone treatment. Fourier transform infrared analyses showed thatresponded to juglone by some conformational and compositional changes in the molecular makeup of the cell membrane. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that juglone either destroyed proteins or inhibited proteins synthesis in. Therefore, our findings established juglone as a natural antibacterial agent with potential to control foodborneinfections.

Study Type : In Vitro Study

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