.png){kind=icon}
.png){kind=icon}
Return
Synergistic Antibacterial Effects of ε‑Poly‑L‑Lysine and Oregano Essential Oil: In Vitro, In Vivo, and In Silico Approaches to Improve Safety and Shelf Life of Strawberries
.png){kind=icon}
PRE
AI
E
M
A
D
M
W
A
A
S
H
姚
DOI：10.1111/1750-3841.71261.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
This study developed a novel synergistic antibacterial system combining ε-poly-L-lysine (ε-PL) and oregano essential oil (OEO) as a natural, non-thermal preservation strategy for fruits. Among ε-PL combinations with seven different essential oils, OEO exhibited the strongest synergistic interaction, significantly enhancing antibacterial efficacy, compared to individual agents, likely through disruption of bacterial cell membranes and leakage of intracellular components. This effect was validated through integrated in vitro assays, in vivo application on strawberries, and in silico molecular docking analysis, which showed a binding energy of −7.8 kcal/mol. The ε-PL/OEO treatment reduced total viable counts to < 3.0 log CFU/g and extended shelf life by 5 days at room temperature.
Keywords:
biofilm inhibition
ε-Poly-L-lysine
food safety
oregano essential oil
strawberry preservation
synergistic effect
Journal
IF:
3.4
Papers:
1.2W
Citations:
3.2W
Organization
Cited Papers