{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:40:39Z","timestamp":1777642839573,"version":"3.51.4"},"reference-count":64,"publisher":"SAGE Publications","issue":"11","license":[{"start":{"date-parts":[[2022,11,1]],"date-time":"2022-11-01T00:00:00Z","timestamp":1667260800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2022,11]]},"abstract":"<jats:p>\n                    Thymoquinone (TQ) has been demonstrated to have anti-cancer, anti-inflammatory, antioxidant, and anti-diabetic activities.\n                    <jats:italic toggle=\"yes\">Shigella flexneri<\/jats:italic>\n                    is the main pathogen causing shigellosis in developing countries. In this study, the antibacterial activity of TQ against\n                    <jats:italic toggle=\"yes\">S. flexneri<\/jats:italic>\n                    and its possible antibacterial mechanism were studied. In addition, the inhibitory effect of TQ on the formation of\n                    <jats:italic toggle=\"yes\">S. flexneri<\/jats:italic>\n                    biofilm was also investigated. The results showed that both the minimum inhibitory concentration and the minimum bactericidal concentration of TQ against\n                    <jats:italic toggle=\"yes\">S. flexneri<\/jats:italic>\n                    ATCC 12022 were 0.2\u2009mg\/mL. After treatment with TQ at 0.4\u2009mg\/mL in Luria-Bertani broth for 3\u2009h, or treatment with 0.2\u2009mg\/mL TQ in phosphate-buffered saline for 60\u2009min, the number of\n                    <jats:italic toggle=\"yes\">S. flexneri<\/jats:italic>\n                    (initial number is 6.5 log colony-forming units\/mL) dropped below the detection limit. TQ also displayed good antibacterial activity in contaminated lettuce juice. TQ caused an increase in intracellular reactive oxygen species level, a decrease in intracellular adenosine triphosphate (ATP) concentration, a change in the intracellular protein, damage to cell membrane integrity and changes in cell morphology. In addition, TQ showed the ability to inhibit the formation of\n                    <jats:italic toggle=\"yes\">S. flexneri<\/jats:italic>\n                    biofilm; treatment resulted in a decrease in the amount of biofilm and extracellular polysaccharides, and the destruction of biofilm structure. These findings indicated that TQ had strong antimicrobial and antibiofilm activities and a potential to be applied in the fruit and vegetable processing industry or other food industries to control\n                    <jats:italic toggle=\"yes\">S. flexneri<\/jats:italic>\n                    .\n                  <\/jats:p>","DOI":"10.1089\/fpd.2022.0056","type":"journal-article","created":{"date-parts":[[2022,11,11]],"date-time":"2022-11-11T11:02:08Z","timestamp":1668164528000},"page":"767-778","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":3,"title":["Antibacterial Activity of Thymoquinone Against\n                    <i>Shigella flexneri<\/i>\n                    and Its Effect on Biofilm Formation"],"prefix":"10.1177","volume":"19","author":[{"given":"Muxue","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiangjun","family":"Zhan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiao","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ruixia","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Du","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yingying","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jiangtao","family":"Yu","sequence":"additional","affiliation":[{"name":"Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yunhe","family":"Chang","sequence":"additional","affiliation":[{"name":"Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xin","family":"L\u00fc","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3950-4268","authenticated-orcid":false,"given":"Chao","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2022,11,10]]},"reference":[{"key":"e_1_3_6_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13410-012-0067-1"},{"key":"e_1_3_6_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fcimb.2016.00029"},{"key":"e_1_3_6_4_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0127802"},{"key":"e_1_3_6_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/pharmaceutics13050677"},{"key":"e_1_3_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micres.2016.11.008"},{"key":"e_1_3_6_7_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0114026"},{"key":"e_1_3_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpha.2019.03.001"},{"key":"e_1_3_6_9_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1871587"},{"key":"e_1_3_6_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12223-020-00841-1"},{"key":"e_1_3_6_11_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2017.01700"},{"key":"e_1_3_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108282"},{"key":"e_1_3_6_13_1","unstructured":"CLSI. 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