6种食用香辛料提取物对食源性致病菌和益生菌的不同作用
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摘要
研究桂皮、香叶、孜然、花椒、白胡椒及八角6种食用香辛料提取物对4株食源性致病菌(大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌、枯草芽孢杆菌)和4株益生菌(保加利亚乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌和嗜酸乳杆菌)生长的影响。抑菌圈,最小抑菌浓度和最小杀菌浓度结果显示,6种香辛料提取物对4株食源性致病菌表现出不同程度的抑菌活性,其中,肉桂、香叶和八角抑菌活性最强。但6种提取物对4株受试益生菌均未产生抑菌活性。食用香辛料可以作为开发安全性食品防腐剂的最好的选择。
The object of this paper was to research the effects of six kinds of food flavoring extracts(cinnamon,gentian,cumin,pepper,white pepper and star anise) on four food-borne pathogens(Escherichia coli,Staphylococcus aureus,Salmonella typhimurium,Bacillus subtilis)and four probiotic bacteria(Lactobacillus bulgaricus,Lactobacillus paracasei,Lactobacillus rhamnosus and Lactobacillus acidophilus). Diameter of inhibition zone(DIZ),minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)were performed. As result,six kinds of spice extracts showed different degrees of antibacterial activities against four food-borne pathogens, among which, cinnamon, geranium and star anise showed the strongest antibacterial activity. However,the six kinds of spices extracts did not show antibacterial activity on the 4 tested probiotics. So,spices can be used as the best choice for developing safe food preservatives.
The object of this paper was to research the effects of six kinds of food flavoring extracts(cinnamon,gentian,cumin,pepper,white pepper and star anise) on four food-borne pathogens(Escherichia coli,Staphylococcus aureus,Salmonella typhimurium,Bacillus subtilis)and four probiotic bacteria(Lactobacillus bulgaricus,Lactobacillus paracasei,Lactobacillus rhamnosus and Lactobacillus acidophilus). Diameter of inhibition zone(DIZ),minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)were performed. As result,six kinds of spice extracts showed different degrees of antibacterial activities against four food-borne pathogens, among which, cinnamon, geranium and star anise showed the strongest antibacterial activity. However,the six kinds of spices extracts did not show antibacterial activity on the 4 tested probiotics. So,spices can be used as the best choice for developing safe food preservatives.
引文
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[2]丁捷枫,王强胜,李建芬.天然植物源食品防腐剂的研究进展[J].武汉轻工大学学报,2015(1):26-31
[3]邓浩,尹青春,谢桂勉,等.天然食品防腐剂的研究和开发利用[J].轻工科技,2014(2):21-22
[4]Rabin Gyawali,Salam A Ibrahin.Impact of the plant derivatives on the growth of foodborne pathogens and the functionality of probiotics[J].APPLIED MICROBIOLOGY AND BIOTECHNOLOGY,2012,95(1):29-45
[5]Haiqing Ye,Suxia Shen,Jingyue Xu,et al.Synergistic interactions of cinnamaldehyde in combination with carvacrol against foodborne bacteria[J].Food Control,2013,34(2):619-623
[6]代如意,李莉,殷中琼,等.夏枯草等14味中药对金黄色葡萄球菌的体外抑菌活性[J].中国兽医学报.2014,34(2):297-301
[7]孙超男,朱源,徐希明,等.常用辛香料的化学成分和药理活性研究进展[J].中国中药杂志.2014,39(21):4153-4158
[8]何珊,姜勇,屠鹏飞.肉桂的化学成分研究[J].中国中药杂志,2015,40(18):3598-3602
[9]张赟彬,刘笑宇,姜萍萍,等.肉桂醛对大肠杆菌和金黄色葡萄球菌的抑菌作用及抑菌机理研究[J].现代食品科技,2015,31(5):31-35
[10]南洋,徐鹏,高宁,等.肉桂的化学成分及抑菌作用探索[J].中国调味品,2016,41(3):158-160
[11]杨敏,袁佳依,陈文学.胡椒提取物抑菌活性研究[J].食品工业科技,2013,34(4):125-128
[12]麻琳,何强,赵志峰,等.三种花椒精油的化学成分及其抑菌作用对比研究[J].中国调味品,2016,41(8):11-16
[13]刘冰.孜然精油中抑菌活性成分的分离与分析研究[J].食品工业,2013,34(9):139-142
[14]王同禹,田玉红,周小柳.八角茴香水溶性挥发成分的抑菌活性研究[J].中国调味品,2010,35(6):46-49
[15]唐晖慧,金美东.琼产艾纳香叶精油的抗氧化和抗菌活性[J].食品与发酵工业,2013,39(6):47-52
[16]边佳昕,闵涛玲,陈昌发.益生菌用于疾病治疗的研究进展[J].世界临床药物,2017,38(2):134-137
[17]Puupponen-Pimia R,Nohynek L,Hartmann-Schmidlin,et al.Berry phenolics selectively inhibit the growth of intestinal pathogens[J].Journal of Applied Microbiology.2005,98(4):991-1000
[18]Lee H C,Jenner A M,Low C S,et al.Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota[J].Research in Microbiology.2006,157(9):876-884
[19]黄和,林晓霞,邝高波,等.番石榴多酚成分分析及抑菌活性研究[J].热带作物学报,2014,35(12):2482-2487
[20]Bialonska D,Kasimsetty SG,Schrader K K,et al.The effect of pomegranate(Punica granatum L.)byproducts and ellagitannins on the growth of human gut bacteria[J].Journal of Agricultural and Food Chemistry,2009,57(18):8344-8349
[21]Sauer M,Porro D,Mattanovich D,et al.Microbial production of organic acids:expanding the markets[J].Trends in Biotechnology,2008,26(2):100-108
[22]Sanchez-Maldonado A F,Schieber A,Ganzle MG.Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria[J].Journal of Applied Microbiology,2011,111(5):1176-1184