Enhanced Antibacterial and Anti‐Biofilm Functions of Black Bean Skin Anthocyanins Against <i>V. parahaemolyticus</i>

ABSTRACT Black bean skin anthocyanins (BBSAs), as by‐products of black beans, have not been fully exploited. BBSAs are rich in anthocyanins and have a wide range of health benefits. In this study, the antibacterial and antibiofilm action mode of BBSAs against Vibrio parahaemolyticus ( V. parahaemolyticus ) was evaluated. The antibacterial and antibiofilm efficiency was evaluated under different conditions, shedding light on their mode of action against V. parahaemolyticus . The results showed that the inactivation efficacy of BBSAs on V. parahaemolyticus was positively correlated with its concentration and incubating time. The MIC value for BBSAs was determined to be 10 μg/mL. The formation of V. parahaemolyticus biofilm was hindered by the presence of the BBSAs, especially at higher concentrations of BBSAs and during the early intervention stage. After exposure to 1 MIC of BBSA, the inhibition rate of biofilm reached 91.94%. The release of cellular components and alterations in membrane morphology indicated that BBSAs can damage the integrity of V. parahaemolyticus cell membrane. Furthermore, BBSAs may interact with membrane proteins, causing a notable conformational change in membrane proteins. HPLC and UPLC‐MS analysis confirmed that the major antibacterial compound in BBSAs was Cyanidin‐3‐O‐glucoside (C3G), which can form a stable complex with LolB protein in the outer membrane via hydrogen bonding. This study can provide strong technical support for the accurate control of V. parahaemolyticus and pave the way for the application of natural antibacterial agents in the realm of food‐borne bacterial control.