Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Thymol and eugenol in essential oils enhance phage endolysin LysECP26-mediated cell wall disruption of Escherichia coli O157:H7

  • Park, Do-Won (Department of Food Science and Biotechnology, Gachon University) ;
  • Lee, Jong Hun (Department of Food Science and Biotechnology, Gachon University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
  • Received : 2021.10.22
  • Accepted : 2021.11.22
  • Published : 2021.12.31
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Abstract

To enhance phage endolysin-mediated cell wall disruption of Escherichia coli O157:H7, the cells were co-treated with aromatic compounds, namely thymol or eugenol, found in essential oils and endolysin LysECP26. Interestingly, the minimal inhibitory concentrations of LysECP26 was four times lower when used in combination with either of the two compounds than when it was used alone. This synergistic activity was also confirmed by viable cell counting. Within 1 h of LysECP26 and eugenol or thymol co-treatment to the cells, there was a 2.3 or 3.8 log CFU/mL reductions, respectively. Additionally, field emission scanning electron microscopy showed cell wall disruption and severe morphological alterations of the cells in case of the combination treatments. Therefore, endolysin and thymol or eugenol co-treatment can help in developing efficient bio-control strategies against gram-negative pathogen E. coli O157:H7.

Keywords

Acknowledgement

This work was supported by the Gachon University Research Fund of 2020 (Grant No. GCU-202004510001).

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