{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,10]],"date-time":"2026-05-10T15:57:49Z","timestamp":1778428669882,"version":"3.51.4"},"reference-count":52,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"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":[[2023,4]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Shigella sonnei<\/jats:italic>\n                    , the causative agents of bacillary dysentery, remains a significant threat to public health.\n                    <jats:italic toggle=\"yes\">Litsea cubeba<\/jats:italic>\n                    essential oil (LC-EO), one of the natural essential oils, exhibited promising biological activities. In this study, the antibacterial effects and possible mechanisms of LC-EO on\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    and its application in lettuce medium were investigated. The minimum inhibitory concentration (MIC) of LC-EO against\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    ATCC 25931 and CMCC 51592 was 4 and 6\u2009\u03bcL\/mL, respectively. The LC-EO could inhibit the growth of\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    , and decreased\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    to undetectable levels with 4\u2009\u03bcL\/mL for 1\u2009h in Luria-Bertani broth. The antibacterial mechanism indicated that after the treatment of LC-EO, the production of reactive oxygen species and the activity of superoxide dismutase were significantly elevated in\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    cells, and eventually led to the lipid oxidation product, the malondialdehyde content that significantly increased. Moreover, LC-EO at 2 MIC could destroy 96.51% of bacterial cell membrane integrity, and made\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    cells to appear wrinkled with a rough surface, so that the intracellular adenosine triphosphate leakage was about 0.352\u20130.030\u2009\u03bcmol\/L. Finally, the results of application evaluation indicated that the addition of LC-EO at 4\u2009\u03bcL\/mL in lettuce leaves and 6\u2009\u03bcL\/mL in lettuce juice could decrease the number of\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    to undetectable levels without remarkable influence on the lettuce leaf sensory quality. In summary, LC-EO exerted strong antibacterial activity and has the potential to control\n                    <jats:italic toggle=\"yes\">S. sonnei<\/jats:italic>\n                    in food industry.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2022.0084","type":"journal-article","created":{"date-parts":[[2023,4,3]],"date-time":"2023-04-03T09:42:50Z","timestamp":1680514970000},"page":"138-148","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":8,"title":["Antibacterial Activity and Possible Mechanism of\n                    <i>Litsea cubeba<\/i>\n                    Essential Oil Against\n                    <i>Shigella sonnei<\/i>\n                    and Its Application in Lettuce"],"prefix":"10.1177","volume":"20","author":[{"given":"Xiangyang","family":"Bai","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tianxiao","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoxiao","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhijie","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Run","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":"Ruiying","family":"Su","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, China."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xuejiao","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University, Yangling, 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"}]},{"given":"Xiaodong","family":"Xia","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 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":[[2023,4,13]]},"reference":[{"key":"e_1_3_5_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chom.2017.05.004"},{"issue":"2","key":"e_1_3_5_3_1","first-page":"082","article-title":"Phytochemical and antibacterial investigation of bark extracts of Acacia nilotica","volume":"3","author":"Banso A","year":"2009","unstructured":"Banso A. 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