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. 2021 Sep 17;12:744494. doi: 10.3389/fphar.2021.744494

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Copyright © 2021 Guo, Li, Sun, Wang, Yang, Jiao and Li.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effect of capsaicin on the permeability of bacterial membrane. (A, B): Capsaicin disrupts the outer membrane of A. baumannii ATCC19606-R, AB13-R and AB156-R by measuring fluorescence intensity of 1-N-phenylnaphthylamine (NPN).(C, D): No effect on membrane permeability for propidium iodide (PI) in A. baumannii ATCC19606-R, AB13-R and AB156-R after treatment with capsaicin. Bacteria cells were treated with different concentrations of capsaicin (0–128 μg/mL) or colistin (0–32 μg/mL) without or with capsaicin (32 μg/mL).