山茶油抑菌性能和机理的研究
|
摘要
以大肠杆菌和金黄色葡萄球菌为实验菌,研究了山茶油的抑菌性能和抑菌机理。通过测定山茶油的最低抑菌浓度、菌生长曲线的影响来评定山茶油的抑菌性能;通过测定菌液中碱性磷酸酶、电导率、还原糖和蛋白质含量的变化,从菌体细胞膜和细胞壁的损伤等方面来阐述山茶油的抑菌机理。结果表明:山茶油对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度(MIC)为0.5%和1%,山茶油对大肠杆菌的抑制效果强于金黄色葡萄球菌;山茶油可使大肠杆菌和金黄色葡萄球菌细胞壁和细胞膜受到损伤,并引起菌体细胞溶出物、蛋白质以及离子的泄露,从而导致菌体的死亡。
The antibacterial activity and mechanism of camellia seed oil were studied, and escherichia coli and Staphylococcus aureus was used as experimental bacteria. The minimal inhibitory concentration(MIC) and the growth curves of bacteria were determined to investigate the antibacterial activity of camellia seed oil. The antibacterial mechanism of camellia seed oil was elucidated from the aspects of damage of cell membrane and cell wall by measuring the changes of alkaline phosphatase, conductivity, reducing sugar and protein content. The results showed that the minimum inhibitory concentration(MIC) of camellia seed oil on Escherichia coli and Staphylococcus aureus were0.5% and 1% respectively. In addition, the inhibitory effect of camellia seed oil on Escherichia coli was stronger than that on Staphylococcus aureus, while the leakage of cell constituents, protein and potassium ion might rise from the the cell wall and membrane damages of Escherichia coli and Staphylococcus aureus by the effect of camellia seed oil, thus leading to the death of bacteria.
The antibacterial activity and mechanism of camellia seed oil were studied, and escherichia coli and Staphylococcus aureus was used as experimental bacteria. The minimal inhibitory concentration(MIC) and the growth curves of bacteria were determined to investigate the antibacterial activity of camellia seed oil. The antibacterial mechanism of camellia seed oil was elucidated from the aspects of damage of cell membrane and cell wall by measuring the changes of alkaline phosphatase, conductivity, reducing sugar and protein content. The results showed that the minimum inhibitory concentration(MIC) of camellia seed oil on Escherichia coli and Staphylococcus aureus were0.5% and 1% respectively. In addition, the inhibitory effect of camellia seed oil on Escherichia coli was stronger than that on Staphylococcus aureus, while the leakage of cell constituents, protein and potassium ion might rise from the the cell wall and membrane damages of Escherichia coli and Staphylococcus aureus by the effect of camellia seed oil, thus leading to the death of bacteria.
引文
[1]庄瑞林.中国油茶[M]. 2版.北京:中国林业出版社,2008:2-3ZHUANG R L. China oil tea[M]. Second Edition. Beijing:China Forestry Press, 2008:2-3
[2]马力,陈永忠.茶油的功能特性分析[J].中国农学通报,2009, 25(8):82-84MA L, CHEN Y Z. Analyzed camellia oil of function characteristics[J]. Chinese Agricultural Science Bulletin, 2009,25(8):82-84
[3]赖梅生,杨柳.茶油的药理与临床应用研究进展[J].中医外治杂志,2007,16(3):6-7LAI M S, YANG L. Advances in pharmacology and clinical application of tea oil[J]. Journal of External Therapy of TCM, 2007, 16(3):6-7
[4]蒋玲艳,王林果,欧熳熳,等.茶油抑菌效果的研究[J].安徽农业科学,2008,36(14):5913-5914JIANG L Y, WANG L G, OU M M, et al. Study on the antimicrobial effect of the camellia oil[J]. Journal of Anhui Agricultural Sciences, 2008, 36(14):5913-5914
[5]王林果,蒋玲艳,钟佳鸿,等.两种茶油的抑菌性能研究[J].玉林师范学院学报(自然科学),2010,31(2):51-53WANG L G, JIANG L Y, ZHONG J H, et al. Study on the antimicrobial function of two kinds of camellia oil[J].Journal of Yu Lin Normal University(Natural Science),2010,31(2):51-53
[6]沈建福,姜天甲.山茶油的营养价值与保健功能[J].粮食与食品工业,2006(6):6-8SHEN J F, JIANG T J. Nutritional value and health care function of camellia seed oil[J]. Cereal and Food Industry,2006(6):6-8
[7]李丽,吴雪辉,寇巧花.茶油的研究现状及应用前景[J].中国油脂,2010(3):10-14LI L, WU X H, KOU X H. Research advance and application prospect of camellia seed oil[J]. China Oils and Fats,2010(3):10-14
[8]吴雪辉,黄永芳,谢治芳.茶油的保健功能作用及开发前景[J].食品科技,2005(8):94-96WU X H, HUANG Y H,XIE Z F. Health functions and prospective of camellia oil[J].Food Science and Technology,2005(8):94-96
[9]吕淑霞,白泽朴,代义,等.乳酸链球菌素(Nisin)抑菌作用及其抑菌机理的研究[J].中国酿造,2008(9):87-91LU S X,BAI Z P, DAI Y, et al. Study on antibacterial function and mechanism of nisin[J]. China Brewing,2008(9):87-91
[10]周先汉,张秀喜,朱稀檁,等.蜂胶提取物抑菌活性及其抑菌机理的研究[J].食品科技,2009(5):233-236ZHOU X H, ZHANG X X, ZHU X L, et al. Preliminary study on antibacterial activity and mechanism of propolis[J]. Food Science and Technology,2009(5):233-236
[11]孙京新,王文娟.茶多酚对假单胞菌抑菌机理研究[J].肉类工业,2010(1):36-39SUN J X,WANG W J. Antimicrobial action mechanism of tea polyphenols on pseudomonad[J]. Meat Industry, 2010(1):36-39
[12]张赞彬,缪存铅,宋庆,等.荷叶精油对肉类食品中常见致病菌的抑菌机理[J].食品科学,2010(19):63-66ZHANG Y B,MIAO C Q,SONG Q, et al. Anti-bacterial mechanism of essential oil from lotus leaves on commonly found pathogens in meat foods[J]. Food Science, 2010(19):63-66
[13]赵英永,戴云,崔秀明,等.考马斯亮蓝G-250染色法测定草乌中可溶性蛋白质含量[J].云南民族大学学报(自然科学版),2006(3):235-237ZHAO Y Y,DAI Y,CUI X M, et al. Determination of protein contents of radix aniti kusnezoffii using coomassie brillant blue G-250 dye binding[J]. Journal of Yunnan Nationalities University(Natural Sciences Edition), 2006(3):235-237
[14]翁佩芳,江华珍,吴祖芳,等.月桂酸单甘油酯微乳液抑菌机理初探[J].中国食品学报,2011(8):72-78WENG P F,JIANG H Z,WU Z F, et al. The preliminaryexploration on antibacterial mechanism of glycerol monlaurate microemulsion[J]. Journal of Chinese Institute of Food Science and Technology, 2011(8):72-78
[15]钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学通报,2010(11):1628-1633QIAN L H, TAO Y,XIE J. Antimicrobial mechanisms of tea polyphenol against staphyloccocus aureus and pseudo-monas aeruginosa[J]. Microbiology China, 2010(11):1628-1633
[16]张赞彬,郭媛,江娟,等.八角茴香精油及其主要单体成分抑菌机理的研究[J].中国调味品,2011(2):28-33ZHANGY B,GUO Y,JIANG J, et al. Research on antibacterial mechanism of essential oils and dominant monomer components of star anise[J]. China Condiment, 2011(2):28-33.
[2]马力,陈永忠.茶油的功能特性分析[J].中国农学通报,2009, 25(8):82-84MA L, CHEN Y Z. Analyzed camellia oil of function characteristics[J]. Chinese Agricultural Science Bulletin, 2009,25(8):82-84
[3]赖梅生,杨柳.茶油的药理与临床应用研究进展[J].中医外治杂志,2007,16(3):6-7LAI M S, YANG L. Advances in pharmacology and clinical application of tea oil[J]. Journal of External Therapy of TCM, 2007, 16(3):6-7
[4]蒋玲艳,王林果,欧熳熳,等.茶油抑菌效果的研究[J].安徽农业科学,2008,36(14):5913-5914JIANG L Y, WANG L G, OU M M, et al. Study on the antimicrobial effect of the camellia oil[J]. Journal of Anhui Agricultural Sciences, 2008, 36(14):5913-5914
[5]王林果,蒋玲艳,钟佳鸿,等.两种茶油的抑菌性能研究[J].玉林师范学院学报(自然科学),2010,31(2):51-53WANG L G, JIANG L Y, ZHONG J H, et al. Study on the antimicrobial function of two kinds of camellia oil[J].Journal of Yu Lin Normal University(Natural Science),2010,31(2):51-53
[6]沈建福,姜天甲.山茶油的营养价值与保健功能[J].粮食与食品工业,2006(6):6-8SHEN J F, JIANG T J. Nutritional value and health care function of camellia seed oil[J]. Cereal and Food Industry,2006(6):6-8
[7]李丽,吴雪辉,寇巧花.茶油的研究现状及应用前景[J].中国油脂,2010(3):10-14LI L, WU X H, KOU X H. Research advance and application prospect of camellia seed oil[J]. China Oils and Fats,2010(3):10-14
[8]吴雪辉,黄永芳,谢治芳.茶油的保健功能作用及开发前景[J].食品科技,2005(8):94-96WU X H, HUANG Y H,XIE Z F. Health functions and prospective of camellia oil[J].Food Science and Technology,2005(8):94-96
[9]吕淑霞,白泽朴,代义,等.乳酸链球菌素(Nisin)抑菌作用及其抑菌机理的研究[J].中国酿造,2008(9):87-91LU S X,BAI Z P, DAI Y, et al. Study on antibacterial function and mechanism of nisin[J]. China Brewing,2008(9):87-91
[10]周先汉,张秀喜,朱稀檁,等.蜂胶提取物抑菌活性及其抑菌机理的研究[J].食品科技,2009(5):233-236ZHOU X H, ZHANG X X, ZHU X L, et al. Preliminary study on antibacterial activity and mechanism of propolis[J]. Food Science and Technology,2009(5):233-236
[11]孙京新,王文娟.茶多酚对假单胞菌抑菌机理研究[J].肉类工业,2010(1):36-39SUN J X,WANG W J. Antimicrobial action mechanism of tea polyphenols on pseudomonad[J]. Meat Industry, 2010(1):36-39
[12]张赞彬,缪存铅,宋庆,等.荷叶精油对肉类食品中常见致病菌的抑菌机理[J].食品科学,2010(19):63-66ZHANG Y B,MIAO C Q,SONG Q, et al. Anti-bacterial mechanism of essential oil from lotus leaves on commonly found pathogens in meat foods[J]. Food Science, 2010(19):63-66
[13]赵英永,戴云,崔秀明,等.考马斯亮蓝G-250染色法测定草乌中可溶性蛋白质含量[J].云南民族大学学报(自然科学版),2006(3):235-237ZHAO Y Y,DAI Y,CUI X M, et al. Determination of protein contents of radix aniti kusnezoffii using coomassie brillant blue G-250 dye binding[J]. Journal of Yunnan Nationalities University(Natural Sciences Edition), 2006(3):235-237
[14]翁佩芳,江华珍,吴祖芳,等.月桂酸单甘油酯微乳液抑菌机理初探[J].中国食品学报,2011(8):72-78WENG P F,JIANG H Z,WU Z F, et al. The preliminaryexploration on antibacterial mechanism of glycerol monlaurate microemulsion[J]. Journal of Chinese Institute of Food Science and Technology, 2011(8):72-78
[15]钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学通报,2010(11):1628-1633QIAN L H, TAO Y,XIE J. Antimicrobial mechanisms of tea polyphenol against staphyloccocus aureus and pseudo-monas aeruginosa[J]. Microbiology China, 2010(11):1628-1633
[16]张赞彬,郭媛,江娟,等.八角茴香精油及其主要单体成分抑菌机理的研究[J].中国调味品,2011(2):28-33ZHANGY B,GUO Y,JIANG J, et al. Research on antibacterial mechanism of essential oils and dominant monomer components of star anise[J]. China Condiment, 2011(2):28-33.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |