Synergistic Antibacterial Mechanism of Benzyl Isothiocyanate and Resveratrol Against <i>Staphylococcus aureus</i> Revealed by Transcriptomic Analysis and Their Application in Beef

Synergistic Antibacterial Mechanism of Benzyl Isothiocyanate and Resveratrol Against <i>Staphylococcus aureus</i> Revealed by Transcriptomic Analysis and Their Application in Beef

This study aims to elucidate the synergistic antibacterial mechanism of benzyl isothiocyanate (BITC) and resveratrol (RES) on <i>Staphylococcus aureus</i> (<i>S. aureus</i>) at the transcriptional level. Compared with the individuals, the combination of BITC and RES (BITC_RES...

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Bibliographic Details
Main Authors: Jianan Liu, Jinle Ma, Yingrui Wang, Hongshun Hao, Jingran Bi, Hongman Hou, Gongliang Zhang
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
synergistic antibacterial mechanism
<i>Staphylococcus aureus</i>
benzyl isothiocyanate
resveratrol
transcriptome
Online Access:https://www.mdpi.com/2304-8158/14/9/1610
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Summary:This study aims to elucidate the synergistic antibacterial mechanism of benzyl isothiocyanate (BITC) and resveratrol (RES) on <i>Staphylococcus aureus</i> (<i>S. aureus</i>) at the transcriptional level. Compared with the individuals, the combination of BITC and RES (BITC_RES) reduced <i>S. aureus</i> growth, inhibited biofilm formation, and increased cell membrane disruption. The transcriptomic results showed that the BITC_RES group presented 245 and 1150 more DEGs than the BITC group and the RES group, respectively. In addition, some other key genes in the BITC_RES group, including serine protease (<i>splA</i>, <i>splE</i>), Sae regulatory system (<i>saeR</i>, <i>saeS</i>, <i>tsaE</i>, <i>sau300</i>), accessory gene regulator protein C (<i>agrC</i>), cysteine protease (<i>sspB</i>), glutamyl endopeptidase (<i>sspA</i>), and hemolysin toxin family-related genes (<i>hly</i>, <i>lukDv</i>, <i>lukEv</i>), and the relative expression of these 12 genes was downregulated by 2.2–259.8-fold, 0.8–259.8-fold and 1.2–158.2-fold greater than those in the BITC group and the RES group, respectively. Finally, a synergistic antimicrobial effect of this combination was also observed in fresh lean beef at 4 °C and 25 °C. These findings provide information for future studies on the synergistic antimicrobial effects of BITC and RES on <i>S. aureus</i>.
ISSN:2304-8158

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