Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil

Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil

Utilization of sublethal concentrations of cinnamon essential oil (CEO) for food preservation has been proposed. However, exposure to stressful, sublethal growth conditions may induce bacterial tolerance to homologous or heterologous stressing agents. Hence, the ability of CEO to stimulate bacterial...

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Main Authors: Xiaoqiu Song, Yue Sun, Qian Zhang, Xiaobo Yang, Feng Zheng, Shoukui He, Yifei Wang
Format: Article
Language:English
Published: MDPI AG 2019-01-01
Series:Microorganisms
Subjects:
essential oil
stress tolerance
Staphylococcus
stress adaptation
Online Access:http://www.mdpi.com/2076-2607/7/1/18
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spelling doaj-e430ed073c50454a8bd4f135ea88421a2020-11-24T20:47:12ZengMDPI AGMicroorganisms2076-26072019-01-01711810.3390/microorganisms7010018microorganisms7010018Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential OilXiaoqiu Song0Yue Sun1Qian Zhang2Xiaobo Yang3Feng Zheng4Shoukui He5Yifei Wang6School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, ChinaUtilization of sublethal concentrations of cinnamon essential oil (CEO) for food preservation has been proposed. However, exposure to stressful, sublethal growth conditions may induce bacterial tolerance to homologous or heterologous stressing agents. Hence, the ability of CEO to stimulate bacterial stress response was evaluated in the current work. Staphylococcus aureus was exposed to 1/4 and 1/2 of the minimum inhibitory concentration (MIC, 500 μL/L) of CEO for 18 h. It was found that overnight habituation to CEO failed to induce direct tolerance and cross-tolerance to lactic acid (pH 4.5), NaCl (10 g/100 mL) and high temperature (45 °C) in S. aureus. Likewise, S. aureus cells subjected to successive habituation with increasing amounts (1/16 MIC to 2× MIC) of CEO developed no direct tolerance. Taken together, CEO has no inductive effect on the acquisition of stress tolerance in S. aureus.http://www.mdpi.com/2076-2607/7/1/18essential oilstress toleranceStaphylococcusstress adaptation
collection DOAJ
language English
format Article
sources DOAJ
author Xiaoqiu Song
Yue Sun
Qian Zhang
Xiaobo Yang
Feng Zheng
Shoukui He
Yifei Wang
spellingShingle Xiaoqiu Song
Yue Sun
Qian Zhang
Xiaobo Yang
Feng Zheng
Shoukui He
Yifei Wang
Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil
Microorganisms
essential oil
stress tolerance
Staphylococcus
stress adaptation
author_facet Xiaoqiu Song
Yue Sun
Qian Zhang
Xiaobo Yang
Feng Zheng
Shoukui He
Yifei Wang
author_sort Xiaoqiu Song
title Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil
title_short Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil
title_full Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil
title_fullStr Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil
title_full_unstemmed Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil
title_sort failure of staphylococcus aureus to acquire direct and cross tolerance after habituation to cinnamon essential oil
publisher MDPI AG
series Microorganisms
issn 2076-2607
publishDate 2019-01-01
description Utilization of sublethal concentrations of cinnamon essential oil (CEO) for food preservation has been proposed. However, exposure to stressful, sublethal growth conditions may induce bacterial tolerance to homologous or heterologous stressing agents. Hence, the ability of CEO to stimulate bacterial stress response was evaluated in the current work. Staphylococcus aureus was exposed to 1/4 and 1/2 of the minimum inhibitory concentration (MIC, 500 μL/L) of CEO for 18 h. It was found that overnight habituation to CEO failed to induce direct tolerance and cross-tolerance to lactic acid (pH 4.5), NaCl (10 g/100 mL) and high temperature (45 °C) in S. aureus. Likewise, S. aureus cells subjected to successive habituation with increasing amounts (1/16 MIC to 2× MIC) of CEO developed no direct tolerance. Taken together, CEO has no inductive effect on the acquisition of stress tolerance in S. aureus.
topic essential oil
stress tolerance
Staphylococcus
stress adaptation
url http://www.mdpi.com/2076-2607/7/1/18
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