Authors
Qiongping Hong, Jiamu Kang, Xinyu Li, Shanshan Zheng, Ming Yang, Lin Zhang, Yuyun Lu
Published in
International journal of food microbiology. Volume 459. Pages 111907. Jun 15, 2026. Epub Jun 15, 2026.
Abstract
Noni fruit (Morinda citrifolia L.) essential oil (NFEO) is a promising preservative against Listeria monocytogenes; however, its mechanism of action remains poorly understood. Using integrated transcriptomic and metabolomic analyses, we investigated the antibacterial mechanism of NFEO against L. monocytogenes ATCC 19111 and assessed its potential for salmon preservation. Chemical analysis showed that NFEO was composed primarily of octanoic acid (71.55%) and hexanoic acid (28.08%). NFEO exhibited potent antibacterial effects characterized by increased membrane permeability, dissipation of membrane potential, leakage of intracellular contents, and marked morphological damage. Notably, NFEO at MIC did not cause complete bacterial death after 4 h, indicating a bacteriostatic rather than bactericidal effect. Integrated transcriptomic and metabolomic data indicated disruptions in multiple cellular processes, including lipid and energy metabolism, ribosome biogenesis, quorum-sensing pathways, and amino acid homeostasis. Ten DEGs from relevant pathways were validated by RT-qPCR, showing consistent trends with the transcriptomic data. When applied to salmon, NFEO inhibited L. monocytogenes and spoilage bacteria and delayed quality deterioration by preserving key freshness indicators. These findings provide a mechanistic basis for developing NFEO as a multi-target natural preservative.
PMID:
42320124
Bibliographic data and abstract were imported from PubMed on 20 Jun 2026.
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