摘要
青花椒精油是一种兼具药用和调味功能的天然精油,已报道具有良好的抑菌活性,应用前景广泛。然而,其抑菌机制却鲜有报道,本研究以蜡样芽孢杆菌(Bacillus cereus)为研究对象,从理化、形态学和代谢水平解析青花椒精油的抑菌机制。结果表明,青花椒精油中包含多种已经报道的抑菌活性成分,其对蜡样芽孢杆菌的最小抑菌质量浓度(minimum inhibitory concentration,MIC)和最小杀菌质量浓度(minimum bactericidal concentration,MBC)分别为2.0、4.0 mg/mL。青花椒精油能破坏蜡样芽孢杆菌的细胞壁和细胞膜,导致细胞质渗漏。在亚抑菌质量浓度(0.5 MIC)下的青花椒精油能够诱导蜡样芽孢杆菌在代谢水平上的显著变化。生物信息学分析表明,青花椒精油对蜡样芽孢杆菌造成了细胞膜损伤、能量代谢障碍、氨基酸代谢紊乱等多方面的影响。本实验对青花椒精油抑制蜡样芽孢杆菌的机制进行探讨,有助于青花椒精油在食品安全领域的开发和应用。
Green huajiao(Zanthoxylum schinifolium)essential oil(GHJEO)is a natural medicinal and flavoring essential oil.GHJEO has been reported to show good antibacterial activity as a promising alternative to chemical food preservatives in the food industry.However,the antibacterial mechanism of GHJEO has rarely been reported.In this study,we analyzed the antibacterial mechanism of GHJEO against Bacillus cereus at the physicochemical,morphological and metabolic levels.GHJEO contained many previously reported antibacterial components.The MIC and MBC of GHJEO against B.cereus were determined to be 2.0 and 4.0 mg/mL,respectively.We found that GHJEO could destroy the cell wall and membrane of Bacillus cereus,causing cytoplasmic leakage.In addition,GHJEO at a subinhibitory concentration(0.5 MIC)could cause significant metabolic changes of B.cereus.Further bioinformatics analysis revealed that GHJEO could cause cell membrane damage,energy metabolism disorders,and amino acid metabolism disorders.The results of this study may be beneficial for the development and application of GHJEO in food safety.
作者
赵驰
董玲
张凤菊
陈善波
胡文
赵跃军
黄志标
朱永清
李治华
ZHAO Chi;DONG Ling;ZHANG Fengju;CHEN Shanbo;HU Wen;ZHAO Yuejun;HUANG Zhibiao;ZHU Yongqing;LI Zhihua(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Institute of Food,Nutrition and Health,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Sichuan Academy of Forestry,Chengdu 610081,China;Hanyuan County Pepper Industry Development Center,Ya’an 625399,China;Yao Mazi Food Co.,Ltd.,Meishan 620360,China;Sichuan Guang’an Hecheng Forestry Development Co.,Ltd.,Guang’an 638019,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第17期64-73,共10页
Food Science
基金
现代农业学科建设推进工程项目(2021XKJS064)。
关键词
青花椒精油
蜡样芽孢杆菌
抑菌机制
green huajiao essential oil
Bacillus cereus
antibacterial mechanism
作者简介
第一作者:赵驰(1992-)(ORCID:0000-0002-1051-8386),男,助理研究员,硕士,研究方向为食品微生物。E-mail:zhaochizc@163.com;通信作者:李治华(1982-)(ORCID:0000-0002-3033-7769),男,研究员,博士,研究方向为传统发酵食品。E-mail:lzh82@hotmail.com。
