Tandem mass tag-based quantitative proteomic analysis reveal the inhibition mechanism of thyme essential oil against flagellum of Listeria monocytogenes.

In this study, the antimicrobial mechanism of thyme essential oil (EO) against Listeria monocytogenes (LM) was investigated at the protein level using tandem mass tag-based quantitative proteomic analysis. The proteomic profiles of LM with 2 log CFU/ml reduction after thyme EO treatment (0.28 μl/ml, Treatment-1) were compared with those of 4 log CFU/ml reduction (0.31 μl/ml, Treatment-2) to identify key proteins involved in microbial inhibition. The results show that 100 and 745 differentially expressed proteins in LM subjected to Treatment-1 vs control and Treatment-2 vs control, respectively. The differentially expressed proteins were functionally categorized using gene ontology enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway, and STRING analyses. The differentially expressed proteins of LM in Treatment-1 vs control were involved in 45 biological processes, 18 cellular components, 48 molecular functions and 31 KEGG pathways. That of LM in Treatment-2 vs control were involved in 246 biological processes, 45 cellular components, 309 molecular functions and 86 KEGG pathways. It demonstrated that thyme EO treatment induced the cellular processes, environmental information processing, genetic information processing, human diseases, metabolism, organismal systems in LM according to the differently expression protein. Based on the known protein components of flagellar assembly and bacterial chemotaxis, the results suggest that treatment with thyme EO might inhibit flagellar synthesis, block the flagellar motility, and induce partial structural collapse in LM. The structure of flagella filament was damaged by thyme EO treatment. In addition, treatment with thyme EO might affect motility related to chemotaxis and adaptation in LM. This research contributes to the understanding of the molecular mechanisms underlying the inhibiting effects of thyme EO against foodborne pathogens and provide novel insights for further development of EO antimicrobial agents.