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Antimicrobial behavior and mechanism of clove oil nanoemulsion

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Abstract

Clove oil has many functions such as antibacterial, anti-inflammatory, anti-oxidation. In this experiment, a self-emulsification method was used to prepare clove oil nanoemulsion. And then filter paper diffusion method, minimum inhibitory concentration, and minimum bactericidal concentration were used to study the inhibitory behavior of clove oil nanoemulsion on Escherichia coli and Staphylococcus aureus. And explore the antibacterial mechanism by dynamically testing the content of nucleic acid and protein in the culture solution during the antibacterial process. The results show that when the surfactant content is 10 wt%, the hydrophile-lipophile balance (HLB) is 13.93, and the oil phase content is 2 wt%, a clove oil nanoemulsion with better dispersion and smaller average particle size can be prepared. The minimum inhibitory concentration (MIC) of clove oil nanoemulsion against Escherichia coli and Staphylococcus aureus is 0.5, 0.25 mg/mL, and the minimum bactericidal concentration (MBC) is 1, 2 mg/mL. The increase in protein content and the exponential growth of nucleic acid release also indicated that the clove oil nanoemulsion destroys the integrity of the cell membrane. The experimental results can provide a reference for the application of clove oil nanoemulsion in food, medicine and other fields.

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Abbreviations

HLB:

Hydrophile-lipophile balance

MIC:

Minimum inhibitory concentration

MBC:

Minimum bactericidal concentration

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Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (Grant No. U2004160 and No. 31701647), Natural Science Foundation of Henan province (Grant No. 162300410229), High level talent research foundation of Xinyang Normal University, and Nanhu Scholars Program for Young Scholars of XYNU. This research was also kindly supported by the Analysis & Testing Center of Xinyang Normal University.

Funding

The research was financially supported by Wei Xu through the National Natural Science Foundation of China (Grant No. U2004160 and No. 31701647) and Natural Science Foundation of Henan province (Grant No. 162300410229).

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Authors and Affiliations

  1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China

    Haomin Sun, Denglin Luo & Wei Xu

  2. College of Life Science, Xinyang Normal University, Xinyang, 464000, China

    Shuqing Zheng & Zhifan Li

  3. Tea Plant Biology Key Laboratory of Henan Province, Xinyang, 464000, China

    Wei Xu

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  1. Haomin Sun
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  2. Denglin Luo
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  3. Shuqing Zheng
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  4. Zhifan Li
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  5. Wei Xu
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Contributions

HS carried out the work and wrote the MS. DL supervised the work. SZ carried out sectional work. ZL revised the paper. WX supervised the work and revised the paper.

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Correspondence to Denglin Luo or Wei Xu.

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Sun, H., Luo, D., Zheng, S. et al. Antimicrobial behavior and mechanism of clove oil nanoemulsion. J Food Sci Technol 59, 1939–1947 (2022). https://doi.org/10.1007/s13197-021-05208-z

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