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香芹酚对阴沟肠杆菌的抑菌作用及机理 预览

Antimicrobial Activity and Mechanism of Carvacrol against Enterobacter cloacae
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摘要 香芹酚具有较好的抑菌效果,符合人们对食品防腐剂安全无毒、无副作用的要求。本研究通过最小抑菌浓度和杀菌实验分析了香芹酚对阴沟肠杆菌(Enterobacter cloacae C4)的抑菌活性,并检测其对阴沟肠杆菌细胞膜电势、胞外ATP化学发光值的影响,使用激光共聚焦显微镜观察细胞渗透性,并通过扫描电子显微镜观察香芹酚对阴沟肠杆菌细胞形态的影响,从而探究香芹酚对阴沟肠杆菌的抑菌机理。结果表明:香芹酚对阴沟肠杆菌的最小抑菌浓度为0.5 μL/mL;阴沟肠杆菌细胞膜通透性随着香芹酚含量(0.25~2 μL/mL)的增加而逐渐增加。经香芹酚处理的阴沟肠杆菌细胞膜内外电势改变,ATP大量漏出。通过扫描电子显微镜观察,发现经香芹酚处理的菌体细胞形态干瘪且明显被破坏,含量高于1 μL/mL的香芹酚几乎能够溶解菌体。推测香芹酚通过作用于细胞膜改变膜内外电势,造成细胞膜通透性改变,引起细胞ATP等内容物泄露,从而影响细胞功能,达到抑菌的作用。 Carvacrol has a good bacteriostatic effect and can meet people’s requirements for safe food preservatives without any toxic or side effects. In the present study, the minimum inhibitory concentration (MIC) and bactericidal activity of carvacrol against Gram-negative Enterobacter cloacae (C4) were detected, and the cell membrane potential and extracellular ATP content of E. cloacae treated by carvacrol were measured. A laser scanning confocal microscope was used to detect the cell permeability, and a scanning electron microscope was used to observe the cell morphology. Furthermore, the antibacterial mechanism was discussed. The results showed that the MIC of carvacrol against E. cloacae was 0.5 μL/mL. The permeability of the cytoplasmic membrane was increased when the carvacrol concentration was raised from 0.25 to 2 μL/mL. The membrane potential changed and ATP leaked out from the cells after this treatment. Scanning electron microscope (SEM) images revealed the treated bacterial cells became dry and cracked. Carvacrol concentrations above 1 μL/mL almost solubilized the bacterial cells. Thus, carvacrol may exert its inhibitory effect on E. cloacae mainly by simultaneously changing the cell membrane permeability and the cell membrane potential, thereby resulting in massive leakage of intracellular components, such as ATP.
作者 周祺 袁康 刘芳 都立辉 ZHOU Qi;YUAN Kang;LIU Fang;DU Lihui(Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2019年第13期22-27,共6页 Food Science
基金 “十三五”国家重点研发计划重点专项(2018YFD0401403-01) 国家自然科学基金面上项目(31871866) 江苏高校优势学科建设工程资助项目(PAPD).
关键词 香芹酚 阴沟肠杆菌 抑菌机制 carvacrol Enterobacter cloacae antibacterial mechanism
作者简介 第一作者:周祺(1992—)(ORCID:0000-0003-1701-5068),男,硕士研究生,研究方向为食品微生物与生物技术。E-mail:275288003@qq.com;通信作者:都立辉(1981—)(ORCID:0000-0002-6184-427X),男,副教授,博士,研究方向为食品微生物与生物技术。E-mail:ddabc_2000@163.com.
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