Abstract
Salmonella, a common pathogenic bacterium in food, can have a severe impact on food safety and consumer health. At present, Salmonella infection is controlled primarily by the use of antibiotics, which creates unsafe factors for food safety. Thus, finding a natural antibacterial agent is highly practical. In this study, resveratrol was screened from 17 kinds of polyphenols, and its inhibitory mechanism and effects on metabolites of Salmonella typhimurium were investigated to occur through cell wall and membrane damage and metabolomics analysis. The results revealed that the minimum inhibitory concentration of resveratrol against S. typhimurium was 250 μg/mL. After treatment with resveratrol, the lag period of the strain was prolonged, and the cell wall and membrane structure were destroyed. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) further confirmed that resveratrol induced damage to the cell walls and cell membrane. The metabolic profile of S. typhimurium following resveratrol treatment was analysed by gas chromatography‒mass spectrometry. In the metabolome evaluation, we screened 23 differentially abundant metabolites, including 11 upregulated and 12 downregulated metabolites. Eight metabolic pathways of S. typhimurium, including pathways important for amino acid metabolism and the tricarboxylic acid (TCA) cycle, exhibited significant changes after resveratrol treatment. The verification results of the citric acid content, cis-aconitase activity, and ATP content further revealed that the tricarboxylic acid cycle and other related metabolic pathways of S. typhimurium were affected. These results could provide a theoretical possibility for the use of resveratrol as a plant-derived bacteriostatic for food safety problems caused by S. typhimurium. KEY POINTS: • The mechanism of bacteriostasis was studied via metabolomics • Resveratrol causes the death of Salmonella by disrupting the cell wall and membrane.