摘要
以紫色杆菌(Chromobacterium violaceum)CV026作为研究菌株,研究食品香辛料花椒提取物的群体感应抑制活性及其对冷藏凡纳滨对虾腐败菌嗜水气单胞菌(Aeromonas hydrophila)群体感应的影响。结果表明,花椒提取物可有效抑制C.violaceum CV026紫色色素的产生,在亚致死浓度下,花椒提取物可降低嗜水气单胞菌N酰基高丝氨酸内酯(AHLs)的分泌及有效抑制其生物膜形成和胞外蛋白酶活性。嗜水气单胞菌经质量浓度为16.0 mg/mL的花椒提取物处理后,其生物膜、胞外蛋白酶活性分别比对照降低了72.11%和73.30%,差异达显著水平(P<0.05),且花椒提取物对嗜水气单胞菌群体感应呈现出浓度依赖性抑制效果。这表明花椒提取物具有良好的群体感应抑制活性,有望开发成一种新型群体感应抑制剂用于食品防腐保鲜。
The quorum sensing inhibitory activity of Zanthoxylum bungeanum extract against the reporter strain Chromobacterium violaceum CV026 and the target strain Aeromonas hydrophila isolated from spoiled shrimp were investigated.Z.bungeanum extract could inhibit the violacein production of C.violaceum CV026.Meanwhile,Z.bungeanum extract treatment reduced the secretion of N-acyl-homoserine lactones(AHLs)and effectively inhibited the biofilm formation,extracellular protease activity of A.hydrophila at sublethal concentration.The biofilm and extracellular protease activity of A.hydrophila treated with 16.0 mg/mL Z.bungeanum extract decreased by 72.11%and 73.30%,respectively,compared with the control group(P<0.05),and the effect was concentration-dependent.The study suggests that Z.bungeanum extract possesses good quorum sensing inhibitory activity,and is expected to be developed into a new type of quorum sensing inhibitor for food preservation.
作者
李晴
许腾腾
张佳慧
赵慧娟
刘尊英
LI Qing;XU Tengteng;ZHANG Jiahui;ZHAO Huijuan;LIU Zunying(College of Food Science and Engineering,Ocean University of China,Qingdao,266003,China)
出处
《生物加工过程》
CAS
2020年第2期263-268,共6页
Chinese Journal of Bioprocess Engineering
基金
山东省重点研发计划(2019GNC106064)。
关键词
花椒提取物
嗜水气单胞菌
群体感应抑制剂
食品防腐剂
Zanthoxylum bungeanum extract
Aeromonas hydrophila
quorum sensing inhibitor
food preservatives
