摘要
研究乌梅提取物抑制蜡状芽孢杆菌的抑菌机理。通过碱性磷酸酶含量的测定研究乌梅提取物对细胞壁完整性的影响;采用考马斯亮蓝法测胞外蛋白质量浓度的变化;通过观察电导率变化研究乌梅提取物对细胞膜通透性的影响;采用SDS-PAGE电泳法观察乌梅提取物作用下菌体蛋白质的变化。结果表明:乌梅提取物破坏细菌细胞壁和细胞膜的结构,导致细胞膜通透性增加,进而使细胞内容物外泄;同时乌梅提取物对细菌蛋白质的合成有一定影响,阻碍细菌蛋白质的正常表达。
The objective of the present study was to investigate the mechanisms for the inhibition of Bacillus cereus by Fructus Mume extract.The effect of Fructus Mume extract on the integrity of cell wall was studied by determining the content of alkaline phosphatase（AKP）.The contents of extracellular proteins were assayed by Bradford method.Cell membrane permeability was examined based on changes in electrical conductivity.The effect of Fructus Mume extract on the synthesis of bacterial proteins was analyzed by SDS-PAGE.The results indicated that Fructus Mume extract could damage the structures of cell wall and cell membrane,causing an increase in cell membrane permeability and the release of intracellular contents.Fructus Mume extract could also affect the synthesis of bacterial proteins and block protein expression in bacteria.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第1期103-105,共3页
Food Science
基金
江苏省农业科技自主创新资金项目(CX(09)627
CX(10)230)
江苏省自然科学基金项目(BK2010469)
关键词
乌梅
抑菌机理
蜡状芽孢杆菌
Fructus Mume
nantibacterial mechanism
Bacillus cereus
