Fecha de publicación: 18/12/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 4104: Chlorogenic Acid: A Promising Strategy for Milk Preservation by Inhibiting Staphylococcus aureus Growth and Biofilm Formation
Foods doi: 10.3390/foods13244104
Authors:
Xiaoyan Yu
Yufang Li
Xue Yang
Jinze He
Wenhuan Tang
Yunmei Chai
Zuyan Duan
Wenjie Li
Dan Zhao
Xuefeng Wang
Aixiang Huang
Hong Li
Yanan Shi

Chlorogenic acid (CGA), a polyhydroxy phenolic acid, has been extensively studied for its antimicrobial properties. Staphylococcus aureus (S. aureus) threatens food safety by forming biofilms. This study aimed to investigate the mechanism of CGA against S. aureus and its biofilm. The anti-bacterial activity of CGA was assessed using crystal violet staining, TEM, SEM, a CLSM, and using metabolomics and molecular docking to elucidate the mechanism. The results indicated that the minimum inhibitory concentration of CGA against S. aureus was 2.5 mg/mL. CGA disrupts the integrity of bacterial cell membranes, leading to increased hydrophobicity, morphological changes, scattering, and reduced spreading. This disruption decreases biofilm adhesion and bacterial count. Metabolomics and molecular docking analyses revealed that CGA down-regulates key amino acids. It forms hydrogen bonds with penicillin-binding protein 4 (PBP4), Amidase, glutamate synthetase B, and glutamate synthetase A. By inhibiting amino acid metabolism, CGA prevents biofilm formation. CGA interacts with amino acids such as aspartic acid, glutamine, and glutamate through hydroxyl (-OH) and carbonyl (-C=O) groups. This interaction reduces cell viability and biofilm cohesion. The novel findings of this study, particularly the extension of the shelf life of pasteurized milk by inhibiting S. aureus growth, highlight the potential of CGA as a promising anti-biofilm strategy and preservative in the dairy industry.