六氢β-酸/甲基-β-环糊精包合物的抑菌活性
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摘要
采用二倍稀释法确定了六氢β-酸环糊精包合物对7种测试菌种的最小抑菌浓度(MIC),并以活性较强的金黄色葡萄球菌(MIC为16.25 mg/L)和阪崎肠杆菌(MIC为32.5 mg/L)为指示菌,考察了金属离子、食品添加剂对其抑菌活性的影响。结果表明,除乙型副伤寒沙门氏菌外,包合物对单增李斯特菌、白色念珠菌、乙型溶血性链球菌、阪崎肠杆菌、金黄色葡萄球菌、大肠杆菌均有良好的抑菌活性。其中,Na_2SO_3会提高对阪崎肠杆菌的抑菌活性;金属离子中Ca~(2+)、K~+、Na~+、Mg~(2+)、Zn~(2+)及食品添加剂中Na NO_2、苯甲酸钠对包合物的抑菌活性没有明显影响,Fe~(2+)/Fe~(3+)、Cu~(2+)会使HBA/M-β-CD包合物对两种指示菌的抑菌活性减弱,并呈负相关性。山梨酸钾和H_2O_2在质量浓度分别达到14和0.5 g/L时,包合物对阪崎肠杆菌的抑菌活性有所下降;随着KMnO_4添加浓度的增大,包合物对两种测试菌的抑制活性逐渐减弱,至0.38 g/L时失去抑制活性。
The minimum inhibitory concentration(MIC) of hexahydro-b-acids/methyl-b-cyclodextrin(HBA/M-b-CD) on seven test bacteria was determined by two-fold dilution method. Staphylococcus aureus(MIC=16.25 mg/L) and Enterobacter sakazakii(MIC=32.5 mg/L) were used as indicator bacteria. The effects of metal ions and food additives on its antimicrobial activity were investigated. The results showed that the HBA/M-b-CD inclusion complex had superior antimicrobial activity against Listeria monocytogenes,Candida albicans, b-hemolytic streptococcus, Enterobacter sakazakii, Staphylococcus aureus and Escherichia coli, except S. paratyphi A. Na_2 SO_3 could improve the antibacterial activity of the inclusion complex against Enterobacter sakazakii. Metal ions Ca~(2+), K~+, Na~+, Mg~(2+) and Zn~(2+), Na NO_2 and sodium benzoate had no significant effects on the antibacterial activity of the inclusion complex, conversely,Fe~(2+)/Fe~(3+), Cu~(2+) decreased the antibacterial activities against both indicator bacteria and showed a negative correlation. When the mass concentration of potassium sorbate and H_2 O_2 reached 14 g/L and 0.5 g/L,respectively, the antibacterial activity of the inclusion compound against Enterobacter sakazakii decreased.And the inhibitory activity of the inclusion complex on the two test bacteria gradually decreased with the increase of the concentration of KMnO_4, and it lost its inhibitory activity at 0.38 g/L.
The minimum inhibitory concentration(MIC) of hexahydro-b-acids/methyl-b-cyclodextrin(HBA/M-b-CD) on seven test bacteria was determined by two-fold dilution method. Staphylococcus aureus(MIC=16.25 mg/L) and Enterobacter sakazakii(MIC=32.5 mg/L) were used as indicator bacteria. The effects of metal ions and food additives on its antimicrobial activity were investigated. The results showed that the HBA/M-b-CD inclusion complex had superior antimicrobial activity against Listeria monocytogenes,Candida albicans, b-hemolytic streptococcus, Enterobacter sakazakii, Staphylococcus aureus and Escherichia coli, except S. paratyphi A. Na_2 SO_3 could improve the antibacterial activity of the inclusion complex against Enterobacter sakazakii. Metal ions Ca~(2+), K~+, Na~+, Mg~(2+) and Zn~(2+), Na NO_2 and sodium benzoate had no significant effects on the antibacterial activity of the inclusion complex, conversely,Fe~(2+)/Fe~(3+), Cu~(2+) decreased the antibacterial activities against both indicator bacteria and showed a negative correlation. When the mass concentration of potassium sorbate and H_2 O_2 reached 14 g/L and 0.5 g/L,respectively, the antibacterial activity of the inclusion compound against Enterobacter sakazakii decreased.And the inhibitory activity of the inclusion complex on the two test bacteria gradually decreased with the increase of the concentration of KMnO_4, and it lost its inhibitory activity at 0.38 g/L.
引文
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[33]Hu Chunhong(胡春红),Chen Long(陈龙),Li Jiping(李季平),et al.Study the antibacterial effect of combined sodium benzoate and potassium sorbate[J].China Codiment(中国调味品),2012,37(3):46-49.
[34]Yuan Jiangfeng(原江锋),Wang Dahong(王大红),He Lingmei(何灵美),et al.Study on antimicrobial activity and stability of Forsythia suspensa leaves extract[J].Science and Technology of Food Industry(食品工业科技),2013,34(5):57-65.
[2]Lennerz B S,Vafai S B,Delaney N F,et al.Effects of sodium benzoate,a widely used food preservative,on glucose homeostasis and metabolic profiles in humans[J].Molecular Genetics and Metabolism,2015,114(1):73-79.
[3]Gaur H,Purushothaman S,Pullaguri N,et al.Sodium benzoate induced developmental defects,oxidative stress and anxiety-like behaviour in zebrafish larva[J].Biochemical and Biophysical Research Communications,2018,502:364-369.
[4]Karpuzoglu E,Holladay S D,Gogal R M.Parabens:Potential impact of low-affinity estrogen receptor binding chemicals on human health[J].Journal of Toxicology and Environmental Health,Part B,2013,16(5):321-335.
[5]Khanna S,Dash P R,Darbre P D.Exposure to parabens at the concentration of maximal proliferative response increases migratory and invasive activity of human breast cancer cells in vitro[J].Journal of Applied Toxicology,2014,34(9):1051-1059.
[6]Nowak K,Ratajczak-Wrona W,Górska M,et al.Parabens and their effects on the endocrine system[J].Molecular and Cellular Endocrinology,2018,https://doi.org/10.1016/j.mce.2018.03.014
[7]Xiao Xiaonian(肖小年),Ma Yonghua(马永花),Wu Xiaokun(吴小堃),et al.The inhibition of hexahydrocolupulone of food spoilage microbes[J].Food Science and Technology(食品科技),2008,33(6):100-103.
[8]Wu Lingwei(吴凌伟),Xiao Xiaonian(肖小年),Fan Qingsheng(范青生).Study on the antimicrobial action of hexahydrocolupulone to Listerial monocytogenes[J].Journal of Chinese Institute of Food Science and Technology(中国食品学报),2002,2(2):30-33.
[9]Ma Yonghua(马永花).The antibacterial and anti-oxidation activities of hexahydrocolupulone and its preparation[D].Nanchang:Nanchang University(南昌:南昌大学),2007.
[10]Tang W,Chen L H,Daun H,et al.Inhibitory effects of hexahydro-β-acids in LPS-stimulated murine macrophage[J].Journal of Functional Foods,2011,3(3):215-222.
[11]Liu C B,Chen L H,Cheng A C,et al.Hexahydro-β-acids induce apoptosis through mitochondrial pathway,GADD153 expression,and caspase activation in human leukemia cells[J].Food and Chemical Toxicology,2011,49(4):1033-1042.
[12]Anaya-Castro M A,Ayala-Zavala J F,Mu?oz-Castellanos L,et al.β-Cyclodextrin inclusion complexes containing clove(Eugenia caryophyllata)and Mexican oregano(Lippia berlandieri)essential oils:Preparation,physicochemical and antimicrobial characterization[J].Food Packaging and Shelf Life,2017,14:96-101.
[13]Zhang J Q,Wu D,Jiang K M,et al.Preparation,spectroscopy and molecular modelling studies of the inclusion complex of cordycepin with cyclodextrins[J].Carbohydrate Research,2015,406:55-64.
[14]Zhang W,Li X,Yu T,et al.Preparation,physicochemical characterization and release behavior of the inclusion complex of trans-anethole andβ-cyclodextrin[J].Food Research International,2015,74:55-62.
[15]Chen Jianping(陈建平),Peng Wanyi(彭莞仪),Qin Xiaoming(秦小明),et al.Structural indentification of curcumin/β-cydodextrin polymer inclusion complex and its antioxidant activity[J].Science and Technology of Food Industry(食品工业科技),2017,38(21):21-25.
[16]Bi Kaishun(毕开顺).Cyclodextrin inclusion technique[M].Beijing:People's Medical Publishing House(北京:人民卫生出版社),2007.
[17]Xu Haining(徐海宁),Pu Yan(普燕),Liu Yumei(刘玉梅).Antimicrobial properties and stability of hexahydro-β-acidscyclodextrin inclusion compound[J].Fine Chemicals(精细化工),2018,35(1):51-57.
[18]Liu Yumei(刘玉梅),Tang Jian(汤坚),Liu Kuifang(刘奎坊),et al.Study on synthesis technology of hexahydro-beta acids,a novel antibacterial agent[J].Science and Technology of Food Industry(食品工业科技),2008,29(11):225-229.
[19]Xu Haining(徐海宁).Study on the preparation of cyclodextrin inclusion compound with hexahydro-β-acids and its activity[D].Urumqi::Xinjiang University(新疆大学),2017.
[20]Zhang Jia(张佳),Wang Ying(王莹),Zhang Feng(张峰),et al.Mensurating the antiseptic activity of extracts from Artemisia annua L.to mold with the filter paper method[J].Hubei Agricultural Sciences(湖北农业科学),2009,48(5):1153-1154.
[21]Duan Weili(段伟丽),Liu Yanqiu(刘艳秋),Bao Yihong(包怡红).Study on antimicrobial activities and stability of essential oil from Artemisia argyi[J].Journal of Food Science and Biotechnology(食品与生物技术学报),2015,34(12):1332-1337.
[22]Zhang Sujing(张素静).Study on analysis method and application of34 elements in human blood and urine[D].Suzhou:Suzhou University(苏州大学),2013.
[23]Hao Liping(郝利平),Xia Yanbin(夏延斌),Chen Yongquan(陈永泉),et al.Food Additive[M].Beijing:China Agricultural University Press(中国农业大学出版社),2002:49-50.
[24]Xu Mengyu(徐梦宇),Xian Shuhui(咸淑慧),Wang Rongzhen(王荣缜),et al.Extraction and antibacterial activity of flavonoids in roots of the Broussonetia papyrifera(L).vent[J].Food Science and Technology(食品科技),2011,36(4):194-196.
[25]Teng Fei(滕菲),Guo Guiping(郭贵萍),Zhao Yong(赵勇),et al.Study of the tolerance difference between gram positive and gram negative bacteria to potassium sorbate[J].Journal of Food Science and Biotechnology(食品与生物技术学报),2012,31(4):417-422.
[26]An Xiang(安翔).The research by five kinds of characteristics element contents and sports health effects by content test with Chinese medicine[D].Taiyuan:Shanxi University(山西大学),2010.
[27]Zhang Chaohua(张朝华),Jia Cunying(贾存英).Iron-rich elements and human health[J].Studies of Trace Elements and Health(微量元素与健康研究),2002,19(3):41-42.
[28]Lu Lu(鲁璐),Wu Yu(吴瑜).Advance in study of effects of trace elements on wheat[J].Chinese Journal of Applied and Environmental Biology(应用与环境微生物学报),2010,16(3):435-439.
[29]Zhao Lei(赵磊),Lin Wenxuan(林文轩),Chi Qian(迟茜),et al.Antibacterial activity and stability of stevia rebaudiana waste extract[J].Science and Technology of Food Industry(食品工业科技),2016,37(24):168-172.
[30]Liu Xiaorong(刘晓蓉),Deng Maocheng(邓毛程),Zhang Yuanyuan(张媛媛).Extraction of essential oil from pogostem on cablin(blanco)benth and the stability of antimicrobial compositions[J].China Brewing(中国酿造),2009,(8):87-90.
[31]Huang Xiaomin(黄晓敏).Study on antibacterial effect and separation active components of flavonoids from pinus massoniana needles[D].Guangzhou:Zhomgkai University of Agriculture and Engineering(仲恺农业工程学院),2014.
[32]Wang C,Yang J,Zhu X,et al.Effects of Salmonella bacteriophage,nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork[J].Food Control,2017,73:869-877.
[33]Hu Chunhong(胡春红),Chen Long(陈龙),Li Jiping(李季平),et al.Study the antibacterial effect of combined sodium benzoate and potassium sorbate[J].China Codiment(中国调味品),2012,37(3):46-49.
[34]Yuan Jiangfeng(原江锋),Wang Dahong(王大红),He Lingmei(何灵美),et al.Study on antimicrobial activity and stability of Forsythia suspensa leaves extract[J].Science and Technology of Food Industry(食品工业科技),2013,34(5):57-65.