ε-聚赖氨酸对大肠杆菌O157:H7和金黄色葡萄球菌的抗菌稳定性
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摘要
大肠杆菌O157:H7和金黄色葡萄球菌是常见的引起食物中毒的食源性致病菌,ε-聚赖氨酸(ε-PL)是一种安全、无毒、天然的食品防腐剂。食品的加工温度、pH值、金属离子是影响食品品质的三大要素。研究ε-PL在不同的温度、p H值、金属离子条件下,对食源性病原菌的杀菌稳定性,是指导ε-PL应用防治此类食源性致病菌的理论基础。结果表明:ε-PL对大肠杆菌O157:H7和金黄色葡萄球菌的最小抑菌质量浓度均为2.60 mg/mL。在4～121℃下,ε-PL抗菌活性不受温度影响,抑菌效果稳定,对大肠杆菌O157:H7和金黄色葡萄球菌有良好的抑菌效果。当p H值为4～6时,ε-PL对大肠杆菌O157:H7和金黄色葡萄球菌的抑菌效果最佳。Mn~(2+)、Zn~(2+)与LYS具有较高的协同作用;Mg~(2+)在很大程度上消除了ε-PL的抑菌效果,且呈剂量效应关系。
Escherichia coli O157:H7 and Staphylococcus aureus are typical and common food borne pathogens causing food poisoning. ε-Polylysine(ε-PL) is a safe, non-toxic and natural food preservative. Processing temperature,pH, metal ion are the three important factors that affect the quality of food in the food processing industry. The effect of antimicrobial stability on ε-PL with different processing temperature treatment, different pH, metal ions and different concentration of metal ion on food borne pathogens is the theoretical guidance of ε-PL applied to the food industry. The results showed that the minimal inhibitory concentration of ε-PL to Escherichia coli and Staphylococcus aureus were2.60×10-3 g/mL, respectively. Antibacterial activity to Staphylococcus aureus and Escherichia coli of ε-PL was not affected at 4 to 121 ℃. When the pH was from p H 4 to p H 6, ε-PL had a best antibacterial effect on Staphylococcus aureus and Escherichia coli. Mn2+and Zn2+with ε-PL showed a synergistic effect of the antimicrobial stability. However,Mg2+can eliminate the inhibitory effect of ε-PL to a large extent.
Escherichia coli O157:H7 and Staphylococcus aureus are typical and common food borne pathogens causing food poisoning. ε-Polylysine(ε-PL) is a safe, non-toxic and natural food preservative. Processing temperature,pH, metal ion are the three important factors that affect the quality of food in the food processing industry. The effect of antimicrobial stability on ε-PL with different processing temperature treatment, different pH, metal ions and different concentration of metal ion on food borne pathogens is the theoretical guidance of ε-PL applied to the food industry. The results showed that the minimal inhibitory concentration of ε-PL to Escherichia coli and Staphylococcus aureus were2.60×10-3 g/mL, respectively. Antibacterial activity to Staphylococcus aureus and Escherichia coli of ε-PL was not affected at 4 to 121 ℃. When the pH was from p H 4 to p H 6, ε-PL had a best antibacterial effect on Staphylococcus aureus and Escherichia coli. Mn2+and Zn2+with ε-PL showed a synergistic effect of the antimicrobial stability. However,Mg2+can eliminate the inhibitory effect of ε-PL to a large extent.
引文
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[3]陈玲,王少辉,汤芳,等.江苏地区动物粪便及食品中大肠杆菌O157的生物学特性分析[J].畜牧与兽医,2016,48(5):1-6.
[4]张东荣,张超,段作营,等.ε-聚赖氨酸抑菌性能的初步研究[J].河南工业大学学报(自然科学版),2006,27(3):75-80.
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[7]SHIMA S,MATSUOKA H,IWAMOTO T,et al Antimicrobial action of epsilon-poly-L-lysine[J]Journal of Antibiotics,1984,37(11):1449-1455.
[8]CHHEDA A H,VERNEKAR M R.Improved production of natural food preservativeε-poly-l-lysine using a novel producer Bacillus cereus[J].Food Bioscience,2014,7:56-63.
[9]赵国萍,李迎秋.ε-聚赖氨酸的发酵生产、应用及检测方法研究进展[J].齐鲁工业大学学报,2015,29(3):49-53.
[10]SANTINI M T,CAMETTI C,INDOVINA P L,et al.Polylysine induces changes in membrane electrical properties of K562 cells[J].Journal of Biomedical Materials Research,1997,35(2):165-174.
[11]ZAHI M R,HATTAB M E,LIANG H,et al.Enhancing the antimicrobial activity of d-limonene nanoemulsion with the inclusion ofε-polylysine[J].Food Chemistry,2017,221:18-23.
[12]SONG Z,LI F,GUAN H,et al.Combination of nisin andε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots[J].Food Control,2016,74:34-44.
[13]BI L,YANG L,BHUNIA A K,et al.Emulsion stabilized with phytoglycogen octenyl succinate prolongs the antimicrobial efficacy ofε-poly-l-lysine against Escherichia coli O157:H 7[J].LWT-Food Science and Technology,2016,70:245-251.
[14]GEORNARAS I,YOON Y,BELK K E,et al.Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7,Salmonella typhimurium,and Listeria monocytogenes in various food extracts[J].Journal of Food Science,2010,72(8):M330-M334.
[15]倪清艳,李燕,张海涛.ε-聚赖氨酸的抑菌作用及在保鲜中的应用[J].上海海洋大学,2008,29(9):102-105.
[16]江汉湖.食品微生物学(2版)[M].北京:中国农业出版社,2005:473.
[2]周庆荣,郑建俊,郑升龙.江山市2011年-2013年食品中食源性致病菌监测结果分析[J].中国卫生检验杂志,2015,25(3):401-404.
[3]陈玲,王少辉,汤芳,等.江苏地区动物粪便及食品中大肠杆菌O157的生物学特性分析[J].畜牧与兽医,2016,48(5):1-6.
[4]张东荣,张超,段作营,等.ε-聚赖氨酸抑菌性能的初步研究[J].河南工业大学学报(自然科学版),2006,27(3):75-80.
[5]SHIMA S,SAKAI H.Poly-l-lysine produced by Streptomyces.Part III.Chemical studies[J].Agricultural&Biological Chemistry,2006,45(11):2497-2502.
[6]SHIMA S,SAKAI H.Polylysine produced by Streptomyces[J].Agricultural and Biological Chemistry,1977,41(9):1807-1809.
[7]SHIMA S,MATSUOKA H,IWAMOTO T,et al Antimicrobial action of epsilon-poly-L-lysine[J]Journal of Antibiotics,1984,37(11):1449-1455.
[8]CHHEDA A H,VERNEKAR M R.Improved production of natural food preservativeε-poly-l-lysine using a novel producer Bacillus cereus[J].Food Bioscience,2014,7:56-63.
[9]赵国萍,李迎秋.ε-聚赖氨酸的发酵生产、应用及检测方法研究进展[J].齐鲁工业大学学报,2015,29(3):49-53.
[10]SANTINI M T,CAMETTI C,INDOVINA P L,et al.Polylysine induces changes in membrane electrical properties of K562 cells[J].Journal of Biomedical Materials Research,1997,35(2):165-174.
[11]ZAHI M R,HATTAB M E,LIANG H,et al.Enhancing the antimicrobial activity of d-limonene nanoemulsion with the inclusion ofε-polylysine[J].Food Chemistry,2017,221:18-23.
[12]SONG Z,LI F,GUAN H,et al.Combination of nisin andε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots[J].Food Control,2016,74:34-44.
[13]BI L,YANG L,BHUNIA A K,et al.Emulsion stabilized with phytoglycogen octenyl succinate prolongs the antimicrobial efficacy ofε-poly-l-lysine against Escherichia coli O157:H 7[J].LWT-Food Science and Technology,2016,70:245-251.
[14]GEORNARAS I,YOON Y,BELK K E,et al.Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7,Salmonella typhimurium,and Listeria monocytogenes in various food extracts[J].Journal of Food Science,2010,72(8):M330-M334.
[15]倪清艳,李燕,张海涛.ε-聚赖氨酸的抑菌作用及在保鲜中的应用[J].上海海洋大学,2008,29(9):102-105.
[16]江汉湖.食品微生物学(2版)[M].北京:中国农业出版社,2005:473.