摘要
本研究以果蔬产品中常见的致腐菌酿酒酵母为对象,探究香芹酚胁迫对酿酒酵母生理特性和转录组的影响。结果表明:香芹酚对酿酒酵母的最小抑菌浓度为160μg/mL;随着环境温度的升高(20~40℃),香芹酚(160μg/mL)对酿酒酵母的抑制作用逐渐增强,环境pH 3~4.5对香芹酚的抗菌效果没有明显影响,然而果糖的添加(20~80 g/L)可显著降低其抑菌活性;经香芹酚处理后,酿酒酵母细胞壁膜结构受损,细胞膜通透性增加并发生去极化,胞内物质泄漏,线粒体膜电位降低,胞内Ca^(2+)稳态失衡、ATP水平下降;通过转录组测序分析发现,香芹酚胁迫抑制线粒体呼吸链复合体、ATP合成酶以及线粒体核糖体结构蛋白的生物合成,阻碍呼吸链电子传递和干扰线粒体核糖体相关的生命活动。
This study investigated the effect of carvacrol stress on the physiological characteristics and transcriptome of Saccharomyces cerevisiae,a common spoilage yeast in fruit and vegetable products.The results showed that the minimum inhibitory concentration(MIC)of carvacrol on S.cerevisiae was 160 mg/mL.With the increase in temperature(20–40℃),the inhibitory effect of carvacrol(160 mg/mL)on yeast growth gradually increased.Environmental pH(3–4.5)had no significant impact on the inhibitory effect of carvacrol.However,the addition of fructose(20–80 g/L)significantly reduced the antifungal activity.Carvacrol treatment damaged the structure of the cell envelope of S.cerevisiae,increased the plasma membrane permeability and caused plasma membrane depolarization,resulting in leakage of intracellular substances,a decrease in mitochondrial membrane potential,an imbalance in intracellular Ca^(2+) homeostasis,and a decrease in intracellular ATP content.The transcriptomic analysis revealed that carvacrol stress inhibited the biosynthesis of mitochondrial respiratory chain complexes,ATP synthase and mitochondrial ribosome(MR)proteins,which could block electron transport along the respiratory chain and interfere with life activities related to MR.
作者
牛力源
孙晓诚
刘静飞
吴梓浩
白艳红
张志坚
NIU Liyuan;SUN Xiaocheng;LIU Jingfei;WU Zihao;BAI Yanhong;ZHANG Zhijian(Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Henan Key Laboratory of Cold Chain Food Quality and Safety Control,College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China;Shangqiu Normal University,Shangqiu 476000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第9期75-83,共9页
Food Science
基金
国家自然科学基金青年科学基金项目(32001801)。
关键词
香芹酚
酿酒酵母
生理特性
转录组学分析
抑菌机制
carvacrol
Saccharomyces cerevisiae
physiological characteristics
transcriptomic analysis
antimicrobial mechanism
