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<p>The use of synthetic antimicrobial agents may raise safety and environmental concerns, while natural alternatives often lack sufficient efficacy and stability. To address this issue, we developed a highly effective and stable composite natural antimicrobial agent by synergistically combining protamine with cinnamon extract at an optimal mass ratio of 6:4. This composite natural antimicrobial agent exerted potent inhibitory effects on the food spoilage fungus <i>Aspergillus niger</i>, reducing the required concentration of each component by eightfold. The minimum inhibitory concentration (MIC) of protamine against this fungus decreased from 15 mg/mL to 1.875 mg/mL, and that of cinnamon extract from 30 mg/mL to 3.75 mg/mL. The composite natural antimicrobial agent also exhibited outstanding stability, retaining their antimicrobial activity after being heated at 120℃ or exposed to UV irradiation for 400 min. Mechanistic studies revealed that it acted by disrupting cell membrane integrity, leading to the leakage of intracellular components. This research provides a stable, highly effective, and cost-effective composite natural antimicrobial agent with great potential for application in food systems.</p>

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Antimicrobial activity, stability, and mechanism of action of a composite natural antimicrobial agent based on protamine and cinnamon extract

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Zaixiang Lou,
  • Jiayu Yu,
  • Cong Li,
  • Juli Jiang,
  • Lingfeng Meng,
  • Beiqi Wu,
  • Xinyan Cui,
  • Hongxin Wang

摘要

The use of synthetic antimicrobial agents may raise safety and environmental concerns, while natural alternatives often lack sufficient efficacy and stability. To address this issue, we developed a highly effective and stable composite natural antimicrobial agent by synergistically combining protamine with cinnamon extract at an optimal mass ratio of 6:4. This composite natural antimicrobial agent exerted potent inhibitory effects on the food spoilage fungus Aspergillus niger, reducing the required concentration of each component by eightfold. The minimum inhibitory concentration (MIC) of protamine against this fungus decreased from 15 mg/mL to 1.875 mg/mL, and that of cinnamon extract from 30 mg/mL to 3.75 mg/mL. The composite natural antimicrobial agent also exhibited outstanding stability, retaining their antimicrobial activity after being heated at 120℃ or exposed to UV irradiation for 400 min. Mechanistic studies revealed that it acted by disrupting cell membrane integrity, leading to the leakage of intracellular components. This research provides a stable, highly effective, and cost-effective composite natural antimicrobial agent with great potential for application in food systems.