食品科学 ›› 2019, Vol. 40 ›› Issue (5): 17-23.doi: 10.7506/spkx1002-6630-20180226-208

• 基础研究 • 上一篇    下一篇

大蒜精油对熏马肠中德氏乳杆菌产腐胺的影响机制

黄笠原,毛 顺,李蕊婷,王勇勤,于红红,卢士玲*   

  1. 石河子大学食品学院,新疆 石河子 832000
  • 出版日期:2019-03-15 发布日期:2019-04-02
  • 基金资助:
    国家自然科学基金面上项目(31360392)

Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages

HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling*   

  1. Food College, Shihezi University, Shihezi 832000, China
  • Online:2019-03-15 Published:2019-04-02

摘要: 研究不同质量浓度大蒜精油对熏马肠中德氏乳杆菌产腐胺的影响机制。利用反转录实时荧光定量聚合酶链式反应技术分析供试菌在不同大蒜精油质量浓度下的胍基丁胺脱亚胺酶相关基因表达情况,使用超高效液相色谱连续48 h监测纯菌体系中的腐胺产量;并将德氏乳杆菌接入到含不同质量浓度大蒜精油的熏马肠中发酵28 d,期间取样测其菌落总数、pH值及腐胺积累量。结果表明:无论是在纯菌培养还是在熏马肠发酵过程中,大蒜精油都能明显抑制细菌的增长,在纯菌体系中会明显抑制pH值的下降,但对熏马肠的最终pH值影响不明显;大蒜精油对调节基因aguR的转录影响不明显,但能极显著抑制操纵子aguBDAC的转录(P<0.01);增加纯菌体系以及熏马肠发酵过程中的大蒜精油质量浓度均能明显减少腐胺的生成。

关键词: 大蒜精油, 德氏乳杆菌, 腐胺, 抑菌作用, 胍基丁胺脱亚胺酶, 基因表达

Abstract: The effect of different concentrations of garlic essential oil on putrescine accumulation by Lactobacillus delbrueckii isolated from smoked horse meat sausages were explored, and the underlying mechanism was elucidated. Reverse transcription quantitative polymerase chain reaction (RT-qPCR) was used to analyze the gene expression of agmatine deiminase in Lactobacillus delbrueckii when cultured in the presence of different concentrations of garlic essential oil. Ultra performance liquid chromatography was used to monitor putrescine produced by the pure culture of Lactobacillus delbrueckii for 48 h. Additionally, the strain was incubated into smoked horse meat sausages with different concentrations of garlic essential oil and cultured for 28 days. Samples were collected during the fermentation period to measure the total number of bacteria, pH, and putrescine accumulation. Results showed that for both culture modes, garlic essential oil could significantly inhibit bacterial growth. It significantly inhibited the decrease in pH in the pure culture, but had little effect on the final pH of smoked horsemeat sausages. Garlic essential oil had little impact on the transcription of the regulatory gene aguR, but significantly inhibited the transcription of the operon aguBDAC (P < 0.01). Increasing garlic essential oil concentration can significantly reduce the generation of putrescine both in pure culture and during the fermentation process of smoked horse meat sausages.

Key words: garlic essential oil, Lactobacillus delbrueckii, putrescine, bacteriostasis, agmatine deiminase, gene expression

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