The influence of Leucidal - eco-preservative from radish - on model lipid membranes and selected pathogenic bacteria

In this work the effect of Leucidal -a natural preservative from radish dedicated to be used in cosmetics -on bacteria cells and model bacteria membranes was investigated. To get insight into the mechanism of action of this formulation the lipid Langmuir monolayers imitating Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) membranes were prepared. Then, the influence of Leucidal on model systems was investigated by means of the surface pressure/area measurements, penetration studies and Brewster Angle Microscopy (BAM) visualization. Similar experiments were done also for one component monolayers formed from the model membrane lipids. The in vitro tests were done on five different bacteria species (E. coli, Enterococcus faecalis, S. aureus, Salmonella enterica, Pseudomonas aeruginosa). Leucidal was found to decrease packing of the monolayers, however, it was excluded from the films at higher concentrations. Model membrane experiments evidenced also a stronger affinity of the components of this eco-preservative to E. coli vs S. aureus membrane. Among one component films, those formed from phosphatidylglycerols and cardiolipins were more sensitive to the presence of Leucidal. However, in vitro tests evidenced that Leucidal exerts stronger inhibitory effect against S. aureus bacteria as compared to E. coli strain. These findings were discussed from the point of view of the role of Leucidal components and the lipid membrane properties in the membrane -based mechanism of action of this preservative. The results allow one to suggest that the membrane may not be the main site of action of Leucidal on bacteria. Moreover, since high concentration of the tested preparation exerted antibacterial activity in relation to all tested bacteria, a low selectivity of Leucidal can be postulated, which may be problematic from the point of view of its effect on the skin microbiome.

Automated summary

This study investigated the effect of a natural preservative, Leucidal, on bacteria cells and model bacteria membranes. The results showed that Leucidal decreased the packing of the membranes and had a stronger affinity for E. coli membranes. However, in vitro tests demonstrated that Leucidal had a stronger inhibitory effect against S. aureus bacteria.