3-蒈烯对铜绿假单胞菌的抑菌活性及机理初探
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摘要
为了开发一种新的食品防腐保鲜剂,本文初步研究了3-蒈烯对铜绿假单胞菌的抑菌活性及机理。通过肉汤稀释法测定最小抑菌浓度(MIC)和最小杀菌浓度(MBC),评价了3-蒈烯的抑菌活性,考察了3-蒈烯对细菌生长曲线、细胞形态、细胞膜通透性、膜电位及呼吸链脱氢酶等的影响。结果表明:3-蒈烯对铜绿假单胞菌的MIC为20mL/L,MBC为40mL/L。3-蒈烯可以抑制铜绿假单胞菌的生长,破坏细胞的正常形态,提高细胞膜的通透性,造成蛋白质、电解质的外泄。3-蒈烯能够降低铜绿假单胞菌菌体的膜电位,干扰细胞正常代谢活动,还能抑制细胞内呼吸链脱氢酶的活性。综上所述,3-蒈烯通过破坏铜绿假单胞菌细胞膜,抑制细菌正常生长,导致细菌细胞死亡。
In order to develop natural food preservatives, the primary antibacterial activity and mechanism of 3-carene against Pseudomonas aeruginosa were studied. The antibacterial activity of 3-carene was evaluated based on the minimum inhibitory concentration(MIC) and minimum bactericide concentration(MBC) by broth dilution method. The effect of 3-carene was investigated by bacterial growth curve, scanning electron microscopy, electric conductivity, membrane potential and respiratory chain dehydrogenase. The results showed that: the MIC and MBC of 3-carene against Pseudomonas aeruginosa were 20 mL/L and 40 mL/L, respectively. 3-carene could inhibit the growth of Pseudomonas aeruginosa, damage the normal cell morphology, improve the permeability of cell membrane, which cause the leakage of proteins and electrolytes. Moreover, 3-carene reduced the membrane potential, interfered with normal metabolic activity, as well as inhibited the activity of respiratory chain dehydrogenase in cells. Studies have shown that 3-carene inhibited the normal growth of Pseudomonas aeruginosa, leading to bacterial cell death by the destruction of cell membrane.
In order to develop natural food preservatives, the primary antibacterial activity and mechanism of 3-carene against Pseudomonas aeruginosa were studied. The antibacterial activity of 3-carene was evaluated based on the minimum inhibitory concentration(MIC) and minimum bactericide concentration(MBC) by broth dilution method. The effect of 3-carene was investigated by bacterial growth curve, scanning electron microscopy, electric conductivity, membrane potential and respiratory chain dehydrogenase. The results showed that: the MIC and MBC of 3-carene against Pseudomonas aeruginosa were 20 mL/L and 40 mL/L, respectively. 3-carene could inhibit the growth of Pseudomonas aeruginosa, damage the normal cell morphology, improve the permeability of cell membrane, which cause the leakage of proteins and electrolytes. Moreover, 3-carene reduced the membrane potential, interfered with normal metabolic activity, as well as inhibited the activity of respiratory chain dehydrogenase in cells. Studies have shown that 3-carene inhibited the normal growth of Pseudomonas aeruginosa, leading to bacterial cell death by the destruction of cell membrane.
引文
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[24]李婷,杨舒然,陈敏,等.姜厚朴水提物对大肠杆菌和金黄色葡萄球菌的抑菌机理研究[J].现代食品科技,2016,32(2):84-92.
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[26]师伟.榛花中抑制金黄色葡萄球菌化合物的筛选及抑菌机制研究[D].大连:辽宁师范大学,2011:14.
[27]Xu C,Li J,Yang L,et al.Antibacterial activity and a membrane damage mechanism of Lachnum YM30 melanin against Vibrio parahaemolyticus and Staphylococcus aureus[J].Food Control,2017,73:1445-1451.
[28]Richter A K,Frossard E,Brunner I.Polyphenols in the woody roots of Norway spruce and European beech reduce TTC[J].Tree Physiology,2007,27(1):155-160.
[29]张闻扬,郑燕菲,袁子娇,等.季节对大叶桉和柠檬桉叶挥发油化学成分的影响及抑菌性研究[J].应用化工,2015,44(11):2123-2127.
[30]王芳,曹锦轩,潘道东,等.肉桂精油对成团泛菌和腐生葡萄球菌的抑菌活性及其机理[J].食品工业科技,2016,37(19):75-80.
[2]袁蒲,杨丽,李杉,等.我国食源性疾病监测研究现状与管理建议[J].中国卫生产业,2018,15(6):136-137.
[3]蔡双福,张琴,黄耀雄.食品中铜绿假单胞菌的监测分析[J].中国卫生检验杂志,2015,25(6):875-876.
[4]Tajkarimi M M,Ibrahim S A,Cliver D O.Antimicrobial herb and spice compounds in food[J].Food Control,2010,21(9):1199-1218.
[5]Calo J R,Crandall P G,O’Bryan C A,et al.Essential oils as antimicrobials in food systems-A review[J].Food Control,2015,54:111-119.
[6]Jayasena D D,Jo C.Essential oils as potential antimicrobial agents in meat and meat products:A review[J].Trends in Food Science&Technology,2013,34(2):96-108.
[7]何丽芝,王婧,赵振东,等.3-蒈烯资源及其生物活性应用研究进展[J].林产化学与工业,2011,31(3):122-126.
[8]何丽芝.3-蒈烯的制备、氢化及蒈烷溴化-酯化反应探索研究[D].北京:中国林业科学研究院,2011:2.
[9]吴桂苹,谷风林,房一明,等.白胡椒加工过程中的风味物质分析[J].农学学报,2017,7(11):51-61.
[10]Lomarat P,Sripha K,Phanthong P,et al.In vitro biological activities of black pepper essential oil and its major components relevant to the prevention of Alzheimer’s disease[J].Thai Journal of Pharmaceutical Sciences,2015,39(3):94-101.
[11]Zhang J,Ye K P,Zhang X,et al.Antibacterial activity and mechanism of action of black pepper essential oil on meat-borne Escherichia coli[J].Frontiers in Microbiology,2017,7:2094.
[12]Huang J,Qian C,Xu H,et al.Antibacterial activity of Artemisia asiatica essential oil against some common respiratory infection causing bacterial strains and its mechanism of action in Haemophilus influenzae[J].Microbial Pathogenesis,2018,114:470-475.
[13]杨鹏斌,于新.绿色木霉菌发酵液对金黄色葡萄球菌的抑制作用[J].食品科学,2012,33(19):25-28.
[14]谢丽,孙瑞珠,马玉龙.应用电导率仪测定微生物生物量的研究[J].安徽农业科学,2011,39(31):19048-19050.
[15]Tang H,Chen W,Dou Z M,et al.Antimicrobial effect of black pepper petroleum ether extract for the morphology of Listeria monocytogenes and Salmonella typhimurium[J].Journal of Food Science and Technology,2017,54(7):2067-2076.
[16]张新虎,何静,沈慧敏.苍耳提取物对番茄灰霉病菌的抑制作用及抑菌机理初探[J].草业学报,2008,17(3):99-104.
[17]肖香,王瑶,姜松,等.大蒜乙醇提取物对几种腐败菌的抑制作用[J].现代食品科技,2013,29(12):2894-2900.
[18]Zhang Y,Liu X,Wang Y,et al.Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus[J].Food Control,2016,59:282-289.
[19]陶文卿.10-HDA对大肠杆菌抑制机理的研究[D].济南:山东轻工业学院,2012:31.
[20]Wang Y,Zhang Y,Shi Y Q,et al.Antibacterial effects of cinnamon(Cinnamomum zeylanicum)bark essential oil on Porphyromonas gingivalis[J].Microbial Pathogenesis,2018,116:26-32.
[21]Bajpai V K,Alreza S M,Ungkyu C,et al.Chemical composition,antibacterial and antioxidant activities of leaf essential oil and extracts of Metasequioa glyptostroboides Miki ex Hu[J].Food and Chemical Toxicology,2009,47(8):1876-1883.
[22]Sean Cox,Cindy Mann,Julie Markham,et al.Determining the antimicrobial actions of tea tree oil[J].Molecules,2001,6(2):87-91.
[23]Stoddart A,Hertz M I,David M,et al.Determination of antibacterial mode of action of Allium sativum essential oil againstfoodborne pathogens using membrane permeability and surface characteristic parameters[J].Journal of Food Safety,2013,33(2):197-208.
[24]李婷,杨舒然,陈敏,等.姜厚朴水提物对大肠杆菌和金黄色葡萄球菌的抑菌机理研究[J].现代食品科技,2016,32(2):84-92.
[25]Bajpai V K,Sharma A,Baek K H.Antibacterial mode of action of Cudrania tricuspidata fruit essential oil,affecting membrane permeability and surface characteristics of food-borne pathogens[J].Food Control,2013,32(2):582-590.
[26]师伟.榛花中抑制金黄色葡萄球菌化合物的筛选及抑菌机制研究[D].大连:辽宁师范大学,2011:14.
[27]Xu C,Li J,Yang L,et al.Antibacterial activity and a membrane damage mechanism of Lachnum YM30 melanin against Vibrio parahaemolyticus and Staphylococcus aureus[J].Food Control,2017,73:1445-1451.
[28]Richter A K,Frossard E,Brunner I.Polyphenols in the woody roots of Norway spruce and European beech reduce TTC[J].Tree Physiology,2007,27(1):155-160.
[29]张闻扬,郑燕菲,袁子娇,等.季节对大叶桉和柠檬桉叶挥发油化学成分的影响及抑菌性研究[J].应用化工,2015,44(11):2123-2127.
[30]王芳,曹锦轩,潘道东,等.肉桂精油对成团泛菌和腐生葡萄球菌的抑菌活性及其机理[J].食品工业科技,2016,37(19):75-80.