食品科学 ›› 2009, Vol. 30 ›› Issue (3): 88-91.doi: 10.7506/spkx1002-6630-200903018

• 基础研究 • 上一篇    下一篇

丁香提取物抗菌机理的研究

张慧芸1,2,孔保华2,*   

  1. 1.河南科技大学食品与生物工程学院 2.东北农业大学食品学院
  • 收稿日期:2008-01-09 修回日期:2008-06-10 出版日期:2009-02-01 发布日期:2010-12-29
  • 通讯作者: 张慧芸 E-mail:zhanghuiyun21@163.com
  • 基金资助:

    国家公益性行业(农业)科研专项经费项目(2008326001)

Study on Antibacterial Mechanism of Clove Extract

ZHANG Hui-yun1,2,KONG Bao-hua2,*   

  1. (1.College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China;
    2.College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Received:2008-01-09 Revised:2008-06-10 Online:2009-02-01 Published:2010-12-29
  • Contact: ZHANG Hui-yun1,2, E-mail:zhanghuiyun21@163.com

摘要:

本实验对丁香提取物的抗菌机理做一些初步的研究和探索。丁香提取物作用于大肠杆菌和单增李斯特菌后,检测细菌细胞ATP 含量、K+ 和Na+ 含量、细胞裂解率的变化,结合透射电子显微镜图,分析丁香提取物的抑菌机理。结果表明,丁香提取物快速杀死大肠杆菌和单增李斯特菌的原因主要是破坏了其细胞膜。

关键词: 丁香提取物, 抗菌机理, 大肠杆菌, 单增李斯特菌

Abstract:

The mode of antibacterial action of clove extract against Listeria monocytogenes and E.coli was studied. Intracellular ATP content, K+ and Na+ efflux and cell lysis were measured and cell damage was visualized using fluorescence and transmission electron microscopy. In conclusion, the cell death of Listeria monocytogenes and E.coli strains caused by of clove extract results from cell membrane damage.

Key words: clove extract, antibacterial mechanism, E.coli, Listeria monocytogenes

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