Cinnamaldehyde reduces Yersinia enterocolitica activity and biofilm formation by altering membrane permeability and signalling

Yersinia enterocolitica is a foodborne pathogen that can infect food not only in its planktonic state but also as a biofilm on contact surfaces, making recurrent infections difficult to control. This article discusses various ways in which cinnamaldehyde can combat Y. enterocolitica. These include its effects on the permeability, integrity, and amino acid structure of cell membranes as well as on intracellular energy metabolism. We also investigated the effects of cinnamaldehyde on the formation of biofilms by Y. enterocolitica, including interference with quorumsensing pathways, bacterial motility and adhesion, extracellular polymer production, and metabolic activity within the biofilm. Our results demonstrated that the minimum concentration of cinnamaldehyde required to effectively inhibit Y. enterocolitica is 0.625 mg/mL. It causes cell death by damaging the membrane, disrupting oxidative respiratory processes, interfering with cellular homeostasis, and disrupting cell function. Correspondingly, a concentration of 0.078 mg/mL cinnamaldehyde can suppress the production of biofilm and signalling molecules. This research aims to explore the mechanism by which cinnamaldehyde inhibits the activity of Y. enterocolitica and its biofilm, with the goal of providing more insight into whether cinnamaldehyde can be used as a natural, plant-based preservative and anti-biofilm agent.