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Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract

Foodborne Staphylococcus aureus (S. aureus) has attracted widespread attention due to its foodborne infection and food poisoning in human. Shikonin exhibits antibacterial activity against a variety of microorganisms, but there are few studies on its antibacterial activity against S. aureus. This stu...

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Autores principales: Wan, Yangli, Wang, Xiaowen, Zhang, Pengfei, Zhang, Meng, Kou, Mingying, Shi, Chao, Peng, Xiaoli, Wang, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700560/
https://www.ncbi.nlm.nih.gov/pubmed/34945505
http://dx.doi.org/10.3390/foods10122954
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author Wan, Yangli
Wang, Xiaowen
Zhang, Pengfei
Zhang, Meng
Kou, Mingying
Shi, Chao
Peng, Xiaoli
Wang, Xin
author_facet Wan, Yangli
Wang, Xiaowen
Zhang, Pengfei
Zhang, Meng
Kou, Mingying
Shi, Chao
Peng, Xiaoli
Wang, Xin
author_sort Wan, Yangli
collection PubMed
description Foodborne Staphylococcus aureus (S. aureus) has attracted widespread attention due to its foodborne infection and food poisoning in human. Shikonin exhibits antibacterial activity against a variety of microorganisms, but there are few studies on its antibacterial activity against S. aureus. This study aims to explore the antibacterial activity and mechanism of shikonin against foodborne S. aureus. The results show that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of shikonin were equal for all tested strains ranging from 35 μg/mL to 70 μg/mL. Shikonin inhibited the growth of S. aureus by reducing intracellular ATP concentrations, hyperpolarizing cell membrane, destroying the integrity of cell membrane, and changing cell morphology. At the non-inhibitory concentrations (NICs), shikonin significantly inhibited biofilm formation of S. aureus, which was attributed to inhibiting the expression of cidA and sarA genes. Moreover, shikonin also markedly inhibited the transcription and expression of virulence genes (sea and hla) in S. aureus. In addition, shikonin has exhibited antibacterial ability against both planktonic and biofilm forms of S. aureus. Importantly, in vivo results show that shikonin has excellent biocompatibility. Moreover, both the heat stability of shikonin and the antimicrobial activity of shikonin against S. aureus were excellent in food. Our findings suggest that shikonin are promising for use as a natural food additive, and it also has great potential in effectively controlling the contamination of S. aureus in food and reducing the number of illnesses associated with S. aureus.
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spelling pubmed-87005602021-12-24 Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract Wan, Yangli Wang, Xiaowen Zhang, Pengfei Zhang, Meng Kou, Mingying Shi, Chao Peng, Xiaoli Wang, Xin Foods Article Foodborne Staphylococcus aureus (S. aureus) has attracted widespread attention due to its foodborne infection and food poisoning in human. Shikonin exhibits antibacterial activity against a variety of microorganisms, but there are few studies on its antibacterial activity against S. aureus. This study aims to explore the antibacterial activity and mechanism of shikonin against foodborne S. aureus. The results show that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of shikonin were equal for all tested strains ranging from 35 μg/mL to 70 μg/mL. Shikonin inhibited the growth of S. aureus by reducing intracellular ATP concentrations, hyperpolarizing cell membrane, destroying the integrity of cell membrane, and changing cell morphology. At the non-inhibitory concentrations (NICs), shikonin significantly inhibited biofilm formation of S. aureus, which was attributed to inhibiting the expression of cidA and sarA genes. Moreover, shikonin also markedly inhibited the transcription and expression of virulence genes (sea and hla) in S. aureus. In addition, shikonin has exhibited antibacterial ability against both planktonic and biofilm forms of S. aureus. Importantly, in vivo results show that shikonin has excellent biocompatibility. Moreover, both the heat stability of shikonin and the antimicrobial activity of shikonin against S. aureus were excellent in food. Our findings suggest that shikonin are promising for use as a natural food additive, and it also has great potential in effectively controlling the contamination of S. aureus in food and reducing the number of illnesses associated with S. aureus. MDPI 2021-12-01 /pmc/articles/PMC8700560/ /pubmed/34945505 http://dx.doi.org/10.3390/foods10122954 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wan, Yangli
Wang, Xiaowen
Zhang, Pengfei
Zhang, Meng
Kou, Mingying
Shi, Chao
Peng, Xiaoli
Wang, Xin
Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract
title Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract
title_full Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract
title_fullStr Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract
title_full_unstemmed Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract
title_short Control of Foodborne Staphylococcus aureus by Shikonin, a Natural Extract
title_sort control of foodborne staphylococcus aureus by shikonin, a natural extract
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700560/
https://www.ncbi.nlm.nih.gov/pubmed/34945505
http://dx.doi.org/10.3390/foods10122954
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