Antibacterial mechanism of vanillin against Escherichia coli O157: H7

Vanillin, a plant-derived antimicrobial volatile substance, has potential microbial control applications in the food industry. However, effect of vanillin on food-borne pathogen Escherichia coli (E. coli) O157:H7 not been well studied. This study aims to explore antibacterial mechanism against E. O157:H7. The minimum inhibitory concentration (MIC) and were determined by microdilution. Scanning electron microscopy (SEM) was used observe damage cell membrane, while membrane leakage nucleic acid protein measured system. Confocal laser scanning intracellular adenosine triphosphate (ATP) determination utilized investigate effects energy, life, death coli. Finally, transcriptome sequencing conducted gene expression differences induced treatment. results showed that treatment effectively controlled with an MIC 2 mg/mL. After treatment, system, depolarization observed. Meanwhile, caused decreased ATP content death. Transcriptome analysis significantly affected genes involved formation, tricarboxylic (TCA) cycling pathway, oxidative phosphorylation pathway In conclusion, energy metabolism disruption are important mechanisms vanillin's provides new insights into molecular reaction O157:H7, highlighting its as substance for preventing contamination