Antibacterial Activity and Mechanism of Action of Chlorogenic Acid
Article first published online: 2 JUN 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 6, pages M398–M403, August 2011
How to Cite
Lou, Z., Wang, H., Zhu, S., Ma, C. and Wang, Z. (2011), Antibacterial Activity and Mechanism of Action of Chlorogenic Acid. Journal of Food Science, 76: M398–M403. doi: 10.1111/j.1750-3841.2011.02213.x
- Issue published online: 5 AUG 2011
- Article first published online: 2 JUN 2011
- MS 20101464 Submitted 12/28/2010, Accepted 3/30/2011.
- action mechanism;
- antibacterial activity;
- chlorogenic acid;
- Shigella dysenteriae
Abstract: In this study, the antibacterial activity and mechanism of action of chlorogenic acid against bacteria were assessed. The data from minimum inhibitory concentration (MIC) values showed that chlorogenic acid effectively inhibited the growth of all tested bacterial pathogens, and the MIC values were ranging from 20 to 80 μg/mL. An investigation into action mode of chlorogenic acid against the pathogen indicated that chlorogenic acid significantly increased the outer and plasma membrane permeability, resulting in the loss of the barrier function, even inducing slight leakage of nucleotide. The leakage of cytoplasmic contents was also observed by electron micrographs. These results supported our hypothesis that chlorogenic acid bound to the outer membrane, disrupted the membrane, exhausted the intracellular potential, and released cytoplasm macromolecules, which led to cell death.