Luteolin exhibits antimicrobial actions against Salmonella Typhimurium and Escherichia coli: Impairment of cell adhesion, membrane integrity, and energy metabolism

Abstract

There has been an increasing interest in phytochemicals with antimicrobial properties in food safety management. However, the mechanisms of action of phytochemicals remain mostly unknown, preventing their selective applications against biofilms of specific pathogenic bacteria. The objectives of the present study were to understand the antibiofilm and antibacterial properties of luteolin (LUT) and its modes of action against two detrimental foodborne pathogens, Salmonella enterica ser. Typhimurium and enterohemorrhagic Escherichia coli. The focus encompasses biofilm inhibition, interference with cell adhesion, disruption of membrane integrity, and dysfunctions of membrane-linked bacterial electron transport systems and energy metabolism. Our findings evidence that LUT prevents pathogenic biofilm formation on both biotic (eggshell) and abiotic (stainless steel and silicon rubber) surfaces by resisting irreversible cell adhesion and interfering with hydrophobic interactions between bacteria and contact surfaces. Our comprehensive biochemical and visual analyses further reveal that LUT mainly exhibits bactericidal activities by imposing oxidative stress on cells, leading to severe cellular structure damage, inhibition of metabolic and respiratory activities, and dysfunctions of energy metabolism, ultimately resulting in bacterial cell death. This study suggests that LUT has the potential to serve as a solution for developing effective, novel antimicrobials for improving food safety management. © 2024 Elsevier Ltd