银杏黄酮对苹果扩展青霉的抑制机理
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- 英文论文题名：Mechanism of Flavones to Penicillium expansum on antibacterial
- 论文作者：范宇 ; 叶淑红
- 英文论文作者：Fan Yu ; Ye Shuhong ; School of Food and Biological Engineering ; Dalian Polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：抑菌 ; 扩展青霉 ; 黄酮
- 英文论文关键词：antibacterial ; penicilliumexpansum ; flavones
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：107k
- 原文格式：O
- 会议级别：全国
摘要
苹果青霉病是最严重的贮运病害,通常采用化学方法来抑制,其中存在的食品安全问题令人担忧,故采用一种药食同源的生物制剂一黄酮,对苹果青霉病中核心真菌一扩展青霉进行相关的抑菌实验并研究抑菌机理。分析在不同酒精浓度、黄酮浓度对苹果扩展青霉的抑菌效果,其中在黄酮浓度为70mg/mL时,体现出其抑菌效果最佳。抑菌效果同时跟酒精浓度呈正相关,但实验结果表明差距并不明显。以40%的酒精溶解黄酮使其浓度达70mg/ml,对其抑菌机理进行分析,测定电导率、丙二醛含量、蛋白质含量、超氧化物歧化酶、过氧化氢酶、过氧化物酶、多酚氧化酶,处理组相比与对照组的电导率、丙二醛含量明显提高,而蛋白质含量、四种酶活力则呈下降趋势,表明在该过程中,抑菌物质破坏其膜系统导致膜脂化,电解质渗漏,蛋白质变性,酶活力下降,说明黄酮可以有效的抑制霉菌的繁殖,为以后的生物保鲜制剂的研究奠定基础。
The disease of penicillium is the most serious disease for storge,commonly used chemical methods to resist,but food safety issues often appeal to everyone's concern,so add flavonoids,as a biological agents,not only for eating but also for curing,to penicillium expansum,the core of the penicillium disease and figure out its antibacterial mechanism,during the process of different concentration of ethanol and flavones,inhibition zone express the optional phenomenon when the concentration of flavones is at 70mg/mL and the result increase by this two factor,but the gap is not so abviously in different concentration of ethanol.In the part of antibacterial mechanism and the condition of flavonoids(70mg/mL) dissolved by 40%ethanol,the result determined by the electrical conductivity,MDA,enzyme activity,SOD,CAT,POD,PPO,compared with the control group,the conductivity of the pathogen mycelium and the membrane oxidation in the treatment group was significantly improved.However the protein content and the activity of superoxide dismutase,catalase,peroxidase,polyphenol oxidase have been markly decrease.It demonstrates that flavones can restrain the growing of penicillium expansum effectively and lays foundation for future investigation of biological agents preservation.
The disease of penicillium is the most serious disease for storge,commonly used chemical methods to resist,but food safety issues often appeal to everyone's concern,so add flavonoids,as a biological agents,not only for eating but also for curing,to penicillium expansum,the core of the penicillium disease and figure out its antibacterial mechanism,during the process of different concentration of ethanol and flavones,inhibition zone express the optional phenomenon when the concentration of flavones is at 70mg/mL and the result increase by this two factor,but the gap is not so abviously in different concentration of ethanol.In the part of antibacterial mechanism and the condition of flavonoids(70mg/mL) dissolved by 40%ethanol,the result determined by the electrical conductivity,MDA,enzyme activity,SOD,CAT,POD,PPO,compared with the control group,the conductivity of the pathogen mycelium and the membrane oxidation in the treatment group was significantly improved.However the protein content and the activity of superoxide dismutase,catalase,peroxidase,polyphenol oxidase have been markly decrease.It demonstrates that flavones can restrain the growing of penicillium expansum effectively and lays foundation for future investigation of biological agents preservation.
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