关键词: 脂肽, 茶多酚, 副溶血弧菌, 协同抑菌效应, 协同抑菌机理

Abstract: In order to provide a theoretical basis for controlling Vibrio parahaemolyticus by using lipopeptides combined with tea polyphenols, the synergistic antimicrobial effect of lipopeptides and tea polyphenols against V. parahaemolyticus was assessed through checkerboard microtiter tests, and the underlying mechanism was studied by determining the change in cell membrane integrity, protein synthesis and phosphorus metabolism. The results showed that the combination of lipopeptides and tea polyphenols displayed strong synergistic antibacterial effect against V. parahaemolyticus with a fractional inhibitory concentration index of 0.19, resulting a notable increase in the membrane permeability and further inhibition of the synthesis of some proteins. Phosphorus metabolism was entirely inhibited when treated by 1/16 MIC lipopeptides combined with 1/8 MIC tea polyphenols when compared with the group treated by 1/16 MIC lipopeptides or 1/8 MIC tea polyphenols alone. In conclusion, there was a notable synergistic antimicrobial effect of lipopeptides and tea polyphenols against V. parahaemolyticus, which was achieved by destroying the cell membrane integrity and thus resulting in inhibition of protein synthesis and normal cell metabolism.

Key words: lipopeptide, tea polyphenols, Vibrio parahaemolyticus, synergistic antimicrobial effect, synergistic antimicrobial mechanism