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Antibacterial Effect of Gallic Acid in UV-C Light Treatment Against Escherichia coli O157:H7 and the Underlying Mechanism

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Abstract

Gallic acid (GA) is a common phenolic acid that is widely used as an antibacterial agent in the food industry. In order to increase its applicability, this study investigated the antibacterial effects and mechanisms of GA on Escherichia coli O157:H7 (E. coli O157:H7) after UV-C light treatment combined with photodynamic therapy. This study evaluated the photodynamic effects of GA after UV-C irradiation (UVC-GA) based on changes in substances and ROS generation. Using E. coli O157:H7 as a model bacterium, the antibacterial effects were evaluated from various aspects, including MIC, MBC, time-kill curve, cell membrane damage, DNA damage, protein damage, motility changes, biofilm formation, and activity. In addition, the antibacterial mechanisms were further investigated by combining RT-qPCR analysis of gene expression. The results of this study demonstrated that GA has the ability to exert photodynamic effects, even after the removal of the UV-C light source, and can effectively reduce the number of viable E. coli O157:H7 cells. Moreover, UVC-GA caused significant damage to the cell membrane, DNA, and proteins, and according to the RT-qPCR results, the antibacterial mechanisms of UVC-GA and GA on E. coli O157:H7 were completely different. Based on the above results, food-sterilizing detergents can be developed and applied to contaminated oyster to provide an effective food cleaning effect.

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All data generated or analysed during this study are included in this published article.

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Acknowledgements

The authors wish to thank the Guangxi Minzu University, China, for providing sufficient experimental facilities for carrying out this research.

Funding

This work was supported by Science and Technology Major Project of Guangxi (Guike AB21196020) and the National Natural Science Foundation of China (81960164).

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  1. Yuzhang Zhu and Kun Lin contributed equally and are co-first authors.

    Lifang Yang and Mingguo Jiang contributed equally and are the co-corresponding authors.

Authors and Affiliations

  1. School of Marine Sciences and Biotechnology, Guangxi Minzu University, Guangxi, 530006, China

    Yuzhang Zhu & Mingguo Jiang

  2. School of Chemistry and Chemical Engineering, Guangxi Minzu University, Guangxi, 530006, China

    Kun Lin, Xuan Zhang, Li Yang, Li Wei & Lifang Yang

  3. Aquatic Food Processing and Preservation, Guangxi Academy of Fishery Sciences, Guangxi, 530021, China

    Huawei Ma

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Lifang Yang and Mingguo Jiang: Formulation or evolution of overarching research goals and aims. Yuzhang Zhu: Experimental inquiry, formal analysis and writing manuscript. Kun Lin: Formal analysis. Xuanzhang: Assist in experiments. Huawei Ma: Conceptualization. Yang Li and Wei Li: Validation.

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Zhu, Y., Lin, K., Zhang, X. et al. Antibacterial Effect of Gallic Acid in UV-C Light Treatment Against Escherichia coli O157:H7 and the Underlying Mechanism. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03244-5

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