肉桂油的制备及其介导活性氧杀伤大肠杆菌的研究OA

To investigate the chemical composition of cinnamon oil and its mechanism of action and molecular targets against Escherichia coli,staining assays were employed to measure intracellular reactive oxygen species(ROS)levels,nanoliter liquid chromatography-mass spectrometry(LC-MS)was used for proteomic analysis,and key biomolecular activities were assessed using commercial kits.The results showed that cinnamon oil contained 88.427%trans-cinnamaldehyde(CA),with a minimum inhibitory mass concentration(MIC)of 240 mg/L against E.coli.Exposure to cinnamon essential oil significantly increased intracellular ROS levels and induced a series of metabolic changes,including cell shrinkage.It was further confirmed that exposure to cinnamon oil led to covalent modification of γ-glutamylcysteine ligase(GCL)by cinnamaldehyde,thereby blocking the de novo synthesis of reduced glutathione(GSH)and disrupting both enzymatic and non-enzymatic ROS defense systems.Ultimately,this resulted in dysregulation of the NADH/NAD+redox balance,decreased ATP production,significantly elevated lipid peroxidation(LPO)levels,and induced bacterial growth arrest or even death.