摘要
为研究迷迭香成分对沙门氏菌的抑菌机理,采用牛津杯法测定迷迭香6种单体组分的抑菌圈,找出抑菌最强组分。结合最小抑菌浓度(MIC)、细菌生长曲线、碱式磷酸酶(AKP)活力、细胞膜损伤及胞内物质(K^+、核酸、蛋白质)泄漏,研究其对沙门氏菌的抑制机理。结果发现,迷迭香6种组分对沙门氏菌均具有抑菌作用,以1,8-桉叶素最强,MIC为2.5 mg/mL。1,8-桉叶素对沙门氏菌生长的抑制效果显著,它能损伤细菌内、外膜并引起胞内物质(AKP、K^+、核酸、蛋白质)外渗。1,8-桉叶素抑制沙门氏菌的机理是通过损伤细胞壁和细胞膜结构,破坏胞内环境稳定性而起作用。
Oxford-cup method was used to determine the inhibitory zone diameter of 6 main monomer components of rosemary extracts against Salmonella. Antibacterial mechanism of the monomer component with the best antibacterial activity was researched by determining the minimal inhibitory concentration(MIC), growth curve of bacteria, alkaline phosphatase(AKP) activity, damage of cell membrane, leakage of intracellular materials such as K^+, nucleic acids and proteins. Results showed that six main monomer components had high antibacterial activity against Salmonella, among which 1,8-cineol was the best one. The MIC of 1,8-cineol against Salmonella was 2.5 mg/mL. Moreover,1,8-cineol inhibited the growth of Salmonella clearly, caused the damage of bacteria cell wall and the inner and outer cell membrane and increased the leakage of bacteria AKP, K^+, nucleic acids and proteins. Antibacterial mechanism of 1,8-cineol against Salmonella is conducted by damaging the structure of cell wall and cell membrane, breaking the stability of intracellular environment.
作者
蔡晓军
孙杨赢
潘道东
曹锦轩
曾小群
吴振
杨雪松
Cai Xiaojun;Sun Yangying;Pan Daodong;Cao Jinxuan;Zeng Xiaoqun;Wu Zhen;Yang Xuesong(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province , Ningbo University, Ningbo 315211, Zhejiang;Food Science & Nutrition Department of Nanjing Normal University, Nanjing 210097)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第3期134-140,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家水禽产业技术体系(CARS-42-25)
