Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida

Abstract

Pseudomonas putida is known to cause spoilage in edible mushrooms and fish. Huajiao essential oil (HEO), extracted from the pericarp of Huajiao, exhibits broad-range antimicrobial properties. This study investigated the chemical composition of HEO and its inhibitory effects and potential antimicrobial mechanism against P. putida. The major components of HEO were found to be linalool (33.65%), d-limonene (15.17%), and sabinene (14.22%). The minimum inhibitory concentration of HEO against P. putida was determined to be 10 mg/mL. Treatment with HEO resulted in intracellular substance leakage, compromised cell membrane integrity, increased membrane fluidity, and reduced cell viability. HEO also led to the accumulation of intracellular reactive oxygen species and inhibited metabolic enzyme activity. Additionally, electron microscopy revealed significant disruption of cell morphology. Molecular docking analysis suggested that linalool, d-limonene, and sabinene may inhibit genetic material replication and expression. These findings indicate that HEO can target multiple pathways to inhibit P. putida, making it a potential natural drug candidate against this bacterium.