食品科学

• 基础研究 • 上一篇    下一篇

留兰香-有机盐复合纳米微乳体系构建及抑菌活性研究

王一非,郑 锋,陈 硕,刘佳远   

  1. 上海应用技术大学香料香精技术与工程学院,上海 201418
  • 出版日期:2016-12-15 发布日期:2016-12-21

Formulation and Antimicrobial Activity of Mentha spicata Oil-Organic Salt Microemulsion

WANG Yifei, ZHENG Feng, CHEN Shuo, LIU Jiayuan   

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
  • Online:2016-12-15 Published:2016-12-21

摘要: 采用气相色谱-质谱联用技术分析留兰香精油组成,发现其主要物质为氧化胡椒烯酮和柠檬烯,分别占精油含量的39.74%和32.56%。构建拟三元相图研究留兰香微乳体系,发现抗坏血酸钠和山梨酸钾对微乳相行为没有显著影响。通过最低抑菌浓度(minimum inhibitory concentration,MIC)、最低杀菌浓度(minimum bactericidal/fungicidal concentration,MBC/MFC)和杀菌动力学实验研究抑菌活性,最后通过扫描电子显微镜和细胞膜通透性实验探究体系抑菌机理。结果显示:留兰香微乳体系对大肠杆菌、金黄色葡萄球菌、酿酒酵母菌和拜耳酵母菌均有抑制作用,MIC介于8~32 μL/mL,MBC/MFC介于32~128 μL/mL;并且在MBC条件下,大肠杆菌和金黄色葡萄球菌分别在处理60、90 min后全部失活。在留兰香微乳体系作用下,大肠杆菌核酸迅速外泄,并在电子显微镜照片中发现菌体形态出现扭曲、褶皱,甚至完全破裂。说明体系通过破坏细胞膜,改变细胞膜的结构和功能,使细胞内溶物外泄,从而杀死菌体。

关键词: 留兰香, 微乳液, 抑菌, 机理

Abstract: Mentha spicata essential oil was subjected to gas chromatography-mass spectrometer (GC-MS) analysis and its
major components were determined as piperitenone (39.74%) and limonene (32.56%). A Mentha spicata oil-organic salt
microemulsion system was then formulated. It was found that sodium ascorbate and sodium sorbate showed no significant
effect on increasing the microemulsion area as indicated by the pseudo-ternary phase diagram. Minimum inhibitory
concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and bactericidal kinetics were investigated
to assess the antimicrobial activities of Mentha spicata oil microemulsion (ME) against Escherichia coli, Staphylococcus
aureus, Saccharomyces cerevisiae and Saccharomyces baillii. The antimicrobial mechanism was explored in terms of cell
morphological change and membrane integrity by scanning electron microscope (SEM) and measurement of optical density
at 260 nm (OD260 nm), respectively. ME showed antimicrobial activities against all tested strains, with MIC values ranging
from 8 to 32 μL/mL, and MBC/MFC values ranging from 32 to 128 μL/mL. Time-killing curves revealed that a complete
loss of viability was achieved in E. coli and S. aureus after treated with minimal bactericidal concentrations of ME for 60
and 90 min, respectively. Furthermore, leakage of nucleic acid and cell damage were observed in ME-treated E. coli. These
results suggest that ME inhibits E. coli by acting on their cell membrane to cause damage to the cell membrane, release of
intracellular materials, and changes in the cell membrane structure and function.

Key words: Mentha spicata oil, microemulsion, antimicrobial, mechanism of action

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