(E)-4-Hydroxyhexenal (HHE) is receiving widespread attention as a representative reactive carbonyl species (RCS) derived from n-3 polyunsaturated fatty acids peroxidation due to its health hazard. However, few studies have addressed the potential effects of lipid oxidation products on microbial growth in food products. Therefore, this study attempted to elucidate the action of HHE on Lactiplantibacillus plantarum (L. plantarum), the dominant bacteria in dry-cured fish. The results showed that the minimum inhibitory concentration (MIC) of HHE was 250 μg/mL. Time-kill curves confirmed the strong inhibitory activity of HHE. Lactate dehydrogenase (LDH) assay indicated that HHE disrupted the integrity of cell wall. Scanning electron microscopy (SEM) and flow cytometry analysis revealed that HHE induced changes in cell morphology, compromised cell membrane permeability, and thus disrupted intracellular homeostasis. Based on untargeted metabolomic analysis, HHE disrupted multiple metabolic pathways in L. plantarum involving amino acid metabolism, lipid metabolism, protein biosynthesis, nucleic acid metabolism and energy metabolism. This research provide new insights into the HHE inhibition mechanism and theoretical support for studying the effects of lipid oxidation products on microorganisms in food matrix.

(E)-4-羟基己烯醛 (HHE) 作为源自 n-3 多不饱和脂肪酸过氧化的代表性活性羰基物种 (RCS) 由于其健康危害而受到广泛关注。然而，很少有研究涉及脂质氧化产物对食品中微生物生长的潜在影响。因此，本研究试图阐明 HHE 对植物乳杆菌( L. plantarum ) 的作用), 干腌鱼中的优势细菌。结果表明，HHE的最低抑菌浓度（MIC）为250 μg/mL。时间-杀灭曲线证实了 HHE 的强抑制活性。乳酸脱氢酶 (LDH) 测定表明 HHE 破坏了细胞壁的完整性。扫描电子显微镜 (SEM) 和流式细胞术分析表明，HHE 会引起细胞形态的变化，损害细胞膜的通透性，从而破坏细胞内稳态。基于非靶向代谢组学分析，HHE 破坏了植物乳杆菌中的多种代谢途径涉及氨基酸代谢、脂类代谢、蛋白质生物合成、核酸代谢和能量代谢。该研究为研究脂质氧化产物对食品基质中微生物的影响提供了HHE抑制机制的新见解和理论支持。