JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理

吴澄宇 ,  李迎秋

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吴澄宇, 李迎秋. 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理[J]. 轻工学报, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
引用本文: 吴澄宇, 李迎秋. 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理[J]. 轻工学报, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
shu
WU Chengyu and LI Yingqiu. Antibacterial activities and mechanisms of the major compositions of Allium tenuissimum flower essential oil against Listeria monocytogenes[J]. Journal of Light Industry, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
Citation: WU Chengyu and LI Yingqiu. Antibacterial activities and mechanisms of the major compositions of Allium tenuissimum flower essential oil against Listeria monocytogenes[J]. Journal of Light Industry, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
shu

韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理

  • 齐鲁工业大学(山东省科学院) 食品科学与工程学院, 山东 济南 250353

    • 作者简介: 吴澄宇(1998-),男,山东省烟台市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:2248940579@qq.com;

  • 基金项目: 齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项项目(2022JBZ01-08)
    山东省重点研发计划项目(2021LYXZ018,2020CXGC010604)

  • 中图分类号: TS201.3

Antibacterial activities and mechanisms of the major compositions of Allium tenuissimum flower essential oil against Listeria monocytogenes

  • College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

  • Received Date: 2023-04-21
    Accepted Date: 2023-05-19

    CLC number: TS201.3

  • 摘要: 以韭花精油两种主成分(烯丙基甲基二硫醚和二甲基三硫醚)为研究对象,通过最小抑菌质量浓度(MIC)、最小杀菌质量浓度(MBC)、细菌细胞形态等研究其对单增李斯特氏菌的抑菌活性和抑菌机理。结果表明:两种主成分的MIC均为1.0 mg/mL,MBC均为2.0 mg/mL,且当其质量浓度为2.0 mg/mL时均会严重损坏单增李斯特氏菌的细胞形态和细胞膜结构;用质量浓度为4.0 mg/mL的烯丙基甲基二硫醚和二甲基三硫醚分别处理单增李斯特氏菌细胞,其β-半乳糖苷酶和蛋白质泄露量均显著上升,ATP酶活性(0.52 U/mg prot和0.55 U/mg prot)均明显低于对照组(3.05 U/mg prot,P<0.05);经两种主成分处理后,单增李斯特氏菌的DNA质量浓度均明显下降。由此可知,两种主成分主要通过破坏细胞膜结构、抑制ATP酶活性、降低DNA质量浓度等实现对单增李斯特氏菌活性的抑制。
    Abstract: This study investigated the antibacterial activities and mechanisms of the major compositions (allyl methyl disulfide and dimethyl trisulfide) of Allium tenuissimum flower essential oil against Listeria monocytogenes. The antibacterial activities and mechanisms of these two compositions against L.monocytogenes were evaluated by minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cellular morphologies, etc. These results showed that MICs of these two compositions were both 1.0 mg/mL, and MBCs were both 2.0 mg/mL. The 2.0 mg/mL of allyl methyl disulfide and dimethyl trisulfide rigorously impaired cellular morphologies and cytomembrane structures of L.monocytogenes. The leakage of β-galactosidases and proteins significantly increased when bacterial cells were treated with these two compositions at 4.0 mg/mL. ATPase activities (0.52 U/mg prot and 0.55 U/mg prot) of the cells treated with allyl methyl disulfide (4.0 mg/mL) and dimethyl trisulfide (4.0 mg/mL) were distinctly lower than the activity of control (3.05 U/mg prot, P<0.05), respectively. Furthermore, the contents of DNA for bacterial cells were remarkably decreased after being treated with these two compositions. Thus, allyl methyl disulfide and dimethyl trisulfide inhibited activities of L.monocytogenes via destruction of cytomembrane structures, inactivation of ATPase and reduction of DNA contents in bacterial cells.
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吴澄宇, 李迎秋. 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理[J]. 轻工学报, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
引用本文: 吴澄宇, 李迎秋. 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理[J]. 轻工学报, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
shu
WU Chengyu and LI Yingqiu. Antibacterial activities and mechanisms of the major compositions of Allium tenuissimum flower essential oil against Listeria monocytogenes[J]. Journal of Light Industry, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
Citation: WU Chengyu and LI Yingqiu. Antibacterial activities and mechanisms of the major compositions of Allium tenuissimum flower essential oil against Listeria monocytogenes[J]. Journal of Light Industry, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
shu

韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理

    作者简介:吴澄宇(1998-),男,山东省烟台市人,齐鲁工业大学硕士研究生,主要研究方向为粮食、油脂及植物蛋白工程。E-mail:2248940579@qq.com
  • 齐鲁工业大学(山东省科学院) 食品科学与工程学院, 山东 济南 250353
  • 收稿日期: 2023-04-21
  • 录用日期: 2023-05-19
基金项目:  齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项项目(2022JBZ01-08)山东省重点研发计划项目(2021LYXZ018,2020CXGC010604)

摘要: 以韭花精油两种主成分(烯丙基甲基二硫醚和二甲基三硫醚)为研究对象,通过最小抑菌质量浓度(MIC)、最小杀菌质量浓度(MBC)、细菌细胞形态等研究其对单增李斯特氏菌的抑菌活性和抑菌机理。结果表明:两种主成分的MIC均为1.0 mg/mL,MBC均为2.0 mg/mL,且当其质量浓度为2.0 mg/mL时均会严重损坏单增李斯特氏菌的细胞形态和细胞膜结构;用质量浓度为4.0 mg/mL的烯丙基甲基二硫醚和二甲基三硫醚分别处理单增李斯特氏菌细胞,其β-半乳糖苷酶和蛋白质泄露量均显著上升,ATP酶活性(0.52 U/mg prot和0.55 U/mg prot)均明显低于对照组(3.05 U/mg prot,P<0.05);经两种主成分处理后,单增李斯特氏菌的DNA质量浓度均明显下降。由此可知,两种主成分主要通过破坏细胞膜结构、抑制ATP酶活性、降低DNA质量浓度等实现对单增李斯特氏菌活性的抑制。

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