Effects of cinnamaldehyde against planktonic bacteria and biofilm formation of Shigella flexneri

Fabrication of alginate dialdehyde-gelatin crosslinked hydrogels incorporated with cinnamaldehyde nanoparticles for meat preservation

Meat spoilage caused by Salmonella Typhimurium (S. typhimurium) contamination has become a major concern worldwide. Herein, the antibacterial mechanisms of cinnamaldehyde (CIN) against S. typhimurium were evaluated, and the alginate dialdehyde (ADA)-gelatin (Gel) crosslinked hydrogels loaded with CIN nanoparticles prepared by zein and carboxymethyl chitosan (ZCC/CINNPs) were fabricated for meat preservation. Results showed the efficient antibacterial effects of CIN via interfering with the S. typhimurium cell membrane, increasing the membrane permeability, disrupting the membrane integrity, thereby leading to the intracellular materials leakage and cell death. ZCC/CINNPs were prepared and characterized, showing potent antibacterial and antioxidant activities, and excellent stabilities. ZCC/CINNPs addition into ADA/Gel hydrogels markedly improved the barrier, antibacterial and antioxidant properties, while decreased the water loss. Furthermore, the release behaviors of CIN from the composite hydrogels in different food systems suggested the suitability for the preservation of various food products. Practical application results showed the composite hydrogels with 25 % ZCC/CINNPs (AGH-ZC 25 %) enhanced the storage stability of chicken and pork meat at 4 °C, which decreased the weight loss rate, maintained the pH, color, and textural stabilities, retarded the microbial growth and lipid oxidation of meat samples. Findings here suggested AGH-ZC 25 % hydrogels had great potential in meat preservation.

Cinnamaldehyde: An effective component of Cinnamomum cassia inhibiting Helicobacter pylori

ETHNOPHARMACOLOGICAL RELEVANCE

Cinnamomum cassia Presl (Cinnamomum cassia) is a common traditional Chinese medicine, which can promote the secretion and digestion of gastric juice, improve the function of gastrointestinal tract. Cinnamaldehyde (CA) is a synthetic food flavoring in the Chinese Pharmacopoeia.

AIM OF THE STUDY

This study aimed to search for the active ingredient (CA) of inhibiting H. pylori from Cinnamomum cassia, and elucidate mechanism of action, so as to provide the experimental basis for the treatment of H. pylori infection with Cinnamomum cassia.

MATERIALS AND METHODS

It's in vitro and in vivo pharmacological properties were evaluated based on minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and an acute gastric inflammation model in mice infected with H. pylori. Drug safety was evaluated using the CCK8 method and high-dose administration in mice. The advantageous characteristics of CA in inhibiting H. pylori were confirmed using acidic conditions and in combination with the antibiotics. The mechanism underlying the action of CA on H. pylori was explored using scanning electron microscopy (SEM), adhesion experiments, biofilm inhibition tests, ATP and ROS release experiments, and drug affinity responsive target stability (DARTS) screening of target proteins. The protein function and target genes were verified by molecular docking and Real-Time quantitative reverse transcription PCR (qRT-PCR).

RESULTS

The results demonstrated that CA was found to be the main active ingredient against H. pylori in Cinnamomum cassia in-vitro tests, with a MIC of 8-16 μg/mL. Moreover, CA effectively inhibited both sensitive and resistant H. pylori strains. The dual therapy of PPI + CA exhibited remarkable in vivo efficacy in the acute gastritis mouse model, superior to the standard triple therapy. DARTS, molecular docking, and qRT-PCR results suggested that the target sites of action were closely associated with GyrA, GyrB, AtpA, and TopA, which made DNA replication and transcription impossible, then leading to inhibition of bacterial adhesion and colonization, suppression of biofilm formation, and inhibition ATP and enhancing ROS.

CONCLUSIONS

This study demonstrated the suitability of CA as a promising lead drug against H. pylori, The main mechanisms can target GyrA ect, leading to reduce ATP and produce ROS, which induces the apoptosis of bacterial.

Antimicrobial and Antibiofilm Efficacy and Mechanism of Oregano Essential Oil Against Shigella flexneri

The aim of this study was to assess the antimicrobial activity of oregano essential oil (OEO) against Shigella flexneri and eradication efficacy of OEO on biofilm. The results showed that the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of OEO against S. flexneri were 0.02% (v/v) and 0.04% (v/v), respectively. OEO effectively killed S. flexneri in Luria-Bertani (LB) broth and contaminated minced pork (the initial population of S. flexneri was about 7.0 log CFU/mL or 7.2 log CFU/g), and after treatment with OEO at 2 MIC in LB broth or at 15 MIC in minced pork, the population of S. flexneri decreased to an undetectable level after 2 or 9 h, respectively. OEO increased intracellular reactive oxygen species concentration, destroyed cell membrane, changed cell morphology, decreased intracellular ATP concentration, caused cell membrane depolarization, and destroyed proteins or inhibited proteins synthesis of S. flexneri. In addition, OEO effectively eradicated the biofilm of S. flexneri by effectively inactivating S. flexneri in mature biofilm, destroying the three-dimensional structure, and reducing exopolysaccharide biomass of S. flexneri. In conclusion, OEO exerts its antimicrobial action effectively and also has a valid scavenging effect on the biofilm of S. flexneri. These findings suggest that OEO has the potential to be used as a natural antibacterial and antibiofilm material in the control of S. flexneri in meat product supply chain, thereby preventing meat-associated infections.