百香果鲜榨汁对6种食源性致病菌的抑菌效果及被膜形成的影响
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摘要
分别研究百香果鲜榨果肉汁和果皮汁对6种常见食源性病原菌的抑菌效果以及对细菌生物被膜形成的影响。采用平板抑菌试验研究鲜榨汁抑菌效果,并探究浓度和加热时间对果肉汁抑菌效果的影响;采用96孔板法研究两种鲜榨汁对细菌被膜形成影响;采用酸碱滴定法测定两种鲜榨汁总酸度;用气相色谱-质谱联用技术(GC-MS)分析两种鲜榨汁的挥发性成分。研究结果表明:果肉鲜榨汁对6种常见食源性致病菌有明显的抑菌效果,而果皮鲜榨汁未出现抑菌作用;随着果肉汁浓度减少,其抑菌效果也变弱;加热时间对果肉汁的抑菌效果影响不明显,说明果汁中抑菌成分的热稳定性较好。另外,果肉鲜榨汁对细菌被膜形成有抑制作用,果皮鲜榨汁对细菌被膜形成具有很好的促进作用。进一步分析发现果肉鲜榨汁总酸为3.185 g/100 m L,果皮鲜榨汁总酸为0.0904 g/100 mL,提示酸度对抑菌起主要作用。GC-MS结果表明果皮汁中的主要挥发性成分以醛类、醇类、酯类、烷烃类和酮类物质等为主,果肉汁中的主要挥发性成分以酯类、醇类和酮类等物质为主。本研究结果为百香果的利用开发提供基础数据。
The aim of this study was to investigate the antibacterial activity of citrus passiflora and its effects on biofilm formation to six common foodborne pathogens. Firstly, the antibacterial assays of passiflora pulp and peel fresh juice were conducted with plate test; and the effects of concentration and heating time of pulp juices on the antibacterial activity were also investigated. Then, the influence of passiflora pulp and peel juice on bacteria biofilm formation was performed with microtiter-plate test. Further, the total acids of passiflora pulp and peel juice were determined with acidbase titration method. Lastly, volatile compounds of passiflora pulp and peel juice were extracted by headspace sampling and detected by gas chromatography-mass spectroscopy(GC-MS). The results showed that the fresh pulp juice of citrus passiflora had obvious antibacterial activity and the peel juice almost had no antibacterial effect on six foodborne pathogens. With the concentration decrease of pulp juice, the antimicrobial activity decreased accordingly. And the heating time did not have an obvious effect on antimicrobial activity of pulp juice, which demonstrated that the antibacterial ingredients of pulp juice had a good thermal stability. In addition, the pulp juice inhibited the bacteria biofilm formation while the peel juice promoted it. Further, we found that the total acids were 3.185 g/100 mL for pulp fresh juice, and0.0904 g/100 mL for peel fresh juice, respectively. GC-MS analysis showed aldehydes, alcohols, esters, alkanes and ketones were the main volatile compounds for passiflora peel fresh juice, and esters, alcohols, and ketones were the main volatile compounds for passiflora pulp juice. The results of this study provided basic scientific data for functional utilization of citrus passiflora.
The aim of this study was to investigate the antibacterial activity of citrus passiflora and its effects on biofilm formation to six common foodborne pathogens. Firstly, the antibacterial assays of passiflora pulp and peel fresh juice were conducted with plate test; and the effects of concentration and heating time of pulp juices on the antibacterial activity were also investigated. Then, the influence of passiflora pulp and peel juice on bacteria biofilm formation was performed with microtiter-plate test. Further, the total acids of passiflora pulp and peel juice were determined with acidbase titration method. Lastly, volatile compounds of passiflora pulp and peel juice were extracted by headspace sampling and detected by gas chromatography-mass spectroscopy(GC-MS). The results showed that the fresh pulp juice of citrus passiflora had obvious antibacterial activity and the peel juice almost had no antibacterial effect on six foodborne pathogens. With the concentration decrease of pulp juice, the antimicrobial activity decreased accordingly. And the heating time did not have an obvious effect on antimicrobial activity of pulp juice, which demonstrated that the antibacterial ingredients of pulp juice had a good thermal stability. In addition, the pulp juice inhibited the bacteria biofilm formation while the peel juice promoted it. Further, we found that the total acids were 3.185 g/100 mL for pulp fresh juice, and0.0904 g/100 mL for peel fresh juice, respectively. GC-MS analysis showed aldehydes, alcohols, esters, alkanes and ketones were the main volatile compounds for passiflora peel fresh juice, and esters, alcohols, and ketones were the main volatile compounds for passiflora pulp juice. The results of this study provided basic scientific data for functional utilization of citrus passiflora.
引文
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[15]朱安妮,袁宁,唐俊妮,等.鲜榨柠檬原汁对7种常见食源性致病菌抑菌效果及被膜形成的影响[J].中国食品卫生杂志, 2016, 28(1):16-22.
[16] STEPANOVIC S, VUKOVIC D, DAKIC I, et al. A modified microtiter-plate test for quantification of staphylococcal biofilm formation[J]. Journal of microbiological methods, 2000, 40(2):175-179.
[17]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社, 2008.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 8210-2011柑桔鲜果检验方法[S].北京:中国标准出版社, 2011.
[19]史辉,唐俊妮,陈娟,等.顶空固相微萃取分析金黄色葡萄球菌挥发性代谢产物的条件优化[J].食品科学, 2015,36(12):185-190.
[20] BULLITT E, MAKOWSKI L. Structural polymorphism of bacterial adhesion pili[J]. Nature, 1995, 373(6510):164-167.
[21]戚韩英,汪文斌,朱亮.生物膜形成机理及影响因素探究[J].微生物学通报, 2013, 40(4):677-685.
[22]韩素芳,丁明,刘亚群,等.顶空固相微萃取-气相色谱-质谱测定百香果香气条件的优化[J].中国食品学报,2010, 10(4):278-283.
[2] DIAO W R, HU Q P, FENG S S, et al. Chemical composition and antibacterial activity of the essential oil from green huajiao(Zanthoxylum schinifolium)against selected foodborne pathogens[J]. Journal of Agricultural and Food Chemistry, 2013, 61(25):6044-6049.
[3] KLEIN G, R譈BEN C, UPMANN M. Antimicrobial activity of essential oil components against potential food spoilage microorganisms[J]. Current Microbiology, 2013, 67(2):200-208.
[4] KRIEF S, MARTIN M T, GRELLIER P, et al. Novel antimalarial compounds isolated in a survey of self-medicative behavior of wild chimpanzees in Uganda[J]. Antimicrobial Agents and Chemotherapy, 2004, 48(8):3196-3199.
[5] SHIAMALA D R, JAPAR S B, MUTA H Z, et al. Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit(Passiflora)cultivars[J]. Journal of the Science of Food and Agriculture, 2013, 93(5):1198-1205.
[6] RATES S M. Plants as source of drugs[J]. Toxicon:Official Journal of the International Society on Toxinology,2001, 39(5):603-613.
[7] DHAWAN K, DHAWAN S, SHARMA A. Passiflora:a review update[J]. Journal of Ethnopharmacology, 2004, 94(1):1-23.
[8] AKHONDZADEH S, NAGHAVI H R, VAZIRIAN M, et al. Passionflower in the treatment of generalized anxiety:a pilot double-blind randomized controlled trial with oxazepam[J]. Journal of Clinical Pharmacy and Therapeutics,2001, 26(5):363-367.
[9] MONTANHER A B, ZUCOLOTTO S M, SCHENKEL E P, et al. Evidence of anti-inflammatory effects of Passiflora edulis in an inflammation model[J]. Journal of Ethnopharmacology, 2007, 109(2):281-288.
[10] FERREIRA B S, DE ALMEIDA C G, FAZA L P, et al. Comparative properties of Amazonian oils obtained by different extraction methods[J]. Molecules:a Journal of Synthetic Chemistry And Natural Product Chemistry, 2011,16(7):5875-5885.
[11] SINGH S, DAS D. Passion fruit:a fetched passion fruit for dentists[J]. International Journal of Pharmaceutical Sciences and Research, 2013, 4(2):754-757.
[12] AYHAN H, SULTAN N, CIRAK M, et al. Antimicrobial effects of various endodontic irrigants on selected microorganisms[J]. International Endodontic Journal, 1999, 32(2):99-102.
[13] NEIRA C M. The effects of yellow passion fruit, Passiflora Edulis Flavicarpa, phytochemicals on cell cycle arrest and apoptosis of leukemia lymphoma molt-4 cell line[D]. Florida:University of Florida; 2003.
[14] HALL-STOODLEY L, COSTERTON J W, STOODLEY E. Bacterial biofilms from the natural environment to infectious diseases[J]. Nature Reviews Microbiology, 2004, 2(2):95-108.
[15]朱安妮,袁宁,唐俊妮,等.鲜榨柠檬原汁对7种常见食源性致病菌抑菌效果及被膜形成的影响[J].中国食品卫生杂志, 2016, 28(1):16-22.
[16] STEPANOVIC S, VUKOVIC D, DAKIC I, et al. A modified microtiter-plate test for quantification of staphylococcal biofilm formation[J]. Journal of microbiological methods, 2000, 40(2):175-179.
[17]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社, 2008.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 8210-2011柑桔鲜果检验方法[S].北京:中国标准出版社, 2011.
[19]史辉,唐俊妮,陈娟,等.顶空固相微萃取分析金黄色葡萄球菌挥发性代谢产物的条件优化[J].食品科学, 2015,36(12):185-190.
[20] BULLITT E, MAKOWSKI L. Structural polymorphism of bacterial adhesion pili[J]. Nature, 1995, 373(6510):164-167.
[21]戚韩英,汪文斌,朱亮.生物膜形成机理及影响因素探究[J].微生物学通报, 2013, 40(4):677-685.
[22]韩素芳,丁明,刘亚群,等.顶空固相微萃取-气相色谱-质谱测定百香果香气条件的优化[J].中国食品学报,2010, 10(4):278-283.
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