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
Antibacterial activities and mechanisms of the major compositions of Allium tenuissimum flower essential oil against Listeria monocytogenes
-
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.
-
-
[1]
白雯静,王艳炜,王海峰.单增李斯特氏菌能力验证结果与分析[J].食品界,2022(10):75-77.
-
[2]
宁厚齐.大豆球蛋白抗菌多肽对单增李斯特氏菌及金黄色葡萄球菌的抑制作用[D].济南:齐鲁工业大学,2019.
-
[3]
NING H Q,WANG S T,LI Y Q,et al.The cell structure damage and embden-meyerhof-parnas pathway inhibition of Listeria monocytogenes induced by glycinin basic peptide[J].Microbial Pathogenesis,2021,152:104635.
-
[4]
王晓英.食品中单核细胞增生李斯特氏菌检测分析[J].福建轻纺,2021(12):21-23,26.
-
[5]
HOSSAIN M A,AL HARBI S R,WELI A M,et al.Comparison of chemical constituents and antimicrobial activities of three essential oils from three different brands'clove samples collected from Gulf region[J].Asian Pacific Journal of Tropical Disease,2014,4(4):262-268.
-
[6]
邹熙,丁鹏霞,李美萍.不同萃取头及色谱柱对细叶韭花水提液易挥发性成分的影响[J].中国食品添加剂,2023,34(2):246-254.
-
[7]
张小利,刘烈淼.超临界CO2提取细叶韭花香精油的工艺研究[J].中国调味品,2012,37(8):74-78.
-
[8]
LI M P,ZHAO X Y,XU M J.Chemical composition, antimicrobial and antioxidant activity of essential oil from Allium tenuissimum L.flowers[J].Foods,2022,11(23):3876.
-
[9]
WU C Y, WANG C Y, SUN G J, et al. Antibacterial characteristics of allyl methyl disulfide and dimethyl trisulfide of Allium tenuissimum flower essential oil against Escherichia coli O157:H7[J]. Industrial Crops and Products, 2023, 202:117058.
-
[10]
LI Y Q,SUN X X,FENG J L,et al.Antibacterial activities and membrane permeability actions of glycinin basic peptide against Escherichia coli[J].Innovative Food Science and Emerging Technologies,2015,31:170-176.
-
[11]
YANG J,SUN G J,LI Y Q,et al.Antibacterial characteristics of glycinin basic polypeptide against Staphylococcus aureus[J].Food Science and Technology,2016,25(5):1477-1483.
-
[12]
张鑫,李迎秋.两种天然防腐剂对单增李斯特菌抑菌性的研究[J].中国调味品,2021,46(2):37-39.
-
[13]
王双童,张志毅,李迎秋.两种天然防腐剂对单增李斯特氏菌抑菌机制的研究[J].中国调味品,2020,45(10):14-16.
-
[14]
LIN L,GU Y L,CUI H Y.Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese[J].Food Packaging and Shelf Life,2019,19:86-93.
-
[15]
HAN A,PAEK J,LEE S Y.Thermal resistance of Escherichia coli O157:H7 in laboratory media,milk,and beef extracts during non-isothermal processing at various heating rates[J].Food Microbiology,2023,110:104187.
-
[16]
CUI H Y,ZHANG C H,LI C Z,et al.Antimicrobial mechanism of clove oil on Listeria monocytogenes[J].Food Control,2018,94:140-146.
-
[17]
孙杨,王晓迪,朱军莉,等.柠檬草精油对副溶血性弧菌的抑菌活性及机制[J].中国食品学报,2023,23(3):157-167.
-
[18]
PATEL A,MALINOVSKA L,SAHA S,et al.ATP as a biological hydrotrope[J].Science,2017,356(6339):753-756.
-
[19]
SUN X H,ZHOU T T,WEI C H,et al.Antibacterial effect and mechanism of anthocyanin rich Chinese wild blueberry extract on various foodborne pathogens[J].Food Control,2018,94:155-161.
-
[20]
HU W,LI C Z,DAI J M,et al.Antibacterial activity and mechanism of Litsea cubeba essential oil against methicillin-resistant Staphylococcus aureus(MRSA)[J].International Journal of Food Microbiology,2019,130:34-41.
-
[21]
DAI J M,LI C Z,CUI H Y,et al.Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E.coli O157:H7 and its application in vegetable juices[J].International Journal of Food Microbiology,2021,338(1):108989.
-
[1]
-
点击查看大图
计量
- PDF下载量: 2
- 文章访问数: 997
- 引证文献数: 0
下载:
