食品科学 ›› 2019, Vol. 40 ›› Issue (1): 278-285.doi: 10.7506/spkx1002-6630-20180613-226

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曲酸对冷鲜鸭肉中优势腐败菌的抑制作用及其抑菌机理

侯温甫1,2,欧阳何一1,吴 忌1,韩千慧1,周 敏1,2,王宏勋2,3,*   

  1. 1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;2.湖北省生鲜食品工程技术研究中心,湖北 武汉 430023;3.武汉轻工大学生物与制药工程学院,湖北 武汉 430023
  • 出版日期:2019-01-15 发布日期:2019-01-22
  • 基金资助:
    湖北省技术创新重大项目(2017ABA136)

Inhibitory Effect of Kojic Acid on Dominant Spoilage Bacteria in Chilled Duck Meat and Its Mechanism

HOU Wenfu1,2, OUYANG Heyi1, WU Ji1, HAN Qianhui1, ZHOU Min1,2, WANG Hongxun2,3,*   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan 430023, China; 3. School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
  • Online:2019-01-15 Published:2019-01-22

摘要: 以冷鲜鸭肉中优势腐败菌假单胞菌、气单胞菌、热杀索丝菌和具有致腐能力的病原微生物沙门氏菌为研究对象,采用抑菌圈直径、液体生长曲线和最小抑菌浓度评价曲酸的抑菌作用,分析曲酸对细胞膜和菌株胞内物质的影响,探索曲酸的抑菌机理。结果表明:曲酸对4 株菌株均具有良好的抑制作用,其中热杀索丝菌对曲酸处理敏感,最小抑菌质量浓度为0.5 mg/mL,液体体系下低质量浓度曲酸溶液处理即能完全抑制其生长;随着曲酸质量浓度增加,沙门氏菌、假单胞菌和气单胞菌的抑菌圈直径增加,对假单胞菌和气单胞菌的抑制尤为明显,其抑菌圈直径增加1 倍以上;2.0 mg/mL曲酸处理在液体体系中能完全抑制上述3 株菌株的生长。曲酸处理能够提高菌株细胞膜疏水性1~2 倍,降低细胞膜表面的选择渗透性和破坏细胞膜结构,菌株培养液中Ca2+、K+、Mg2+离子浓度增加;曲酸处理还可破坏呼吸链脱氢酶、促使β-半乳糖苷酶和碱性磷酸酶等内容物质泄漏、菌体细胞膜破裂形成孔洞。同时,曲酸处理引起菌株胞外蛋白质含量显著上升(P<0.05),胞内分子质量大于66.4 kDa和小于20 kDa的蛋白质减少。整体来看,曲酸抑制4 株菌株的机理基本一致,主要是通过促进疏水物质暴露、破坏菌株相关酶和改变细胞膜通透性,同时干扰菌株蛋白质新陈代谢,从而抑制菌株的增殖。

关键词: 冷鲜鸭肉, 曲酸, 腐败菌, 抑制作用, 抑菌机理

Abstract: The bacteriostatic effects of kojic acid against the dominant spoilage bacteria Pseudomonas sp., Aeromonas sp. and Brochothrix thermosphacta and the pathogenic bacterium Salmonella sp. in chilled duck meat were studied by determining the diameter of inhibition zone, growth curves in LB liquid medium and minimal inhibitory concentration (MIC). The underlying mechanism was explored by analyzing the effect of kojic acid on the cell membrane and intracellular substances. The results showed that kojic acid had good bacteriostatic properties against all four strains. Brochothrix thermosphacta was sensitive to kojic acid treatment with an MIC of 0.5 mg/mL, and its growth in the liquid medium was completely low concentration of kojic acid. The diameter of zone of inhibition of Salmonella, Pseudomonas, and Aeromonas increased significantly with the increase of kojic acid concentration, with an over 2-fold increase being observed for Pseudomonas and Aeromonas. Kojic acid treatment at 2.0 mg/mL could completely inhibit the growth of all above 3 strains in the liquid medium. Kojic acid treatment could increase cell surface hydrophobicity by two to three folds, reduce the selective permeability of the cell membrane, and destroy the structure of the cell membrane, thereby leading to increased levels of extracellular Ca2+, K+ and Mg2+. Kojic acid treatment could also destroy respiratory chain dehydrogenase activity, and result in the leakage of intracellular β-galactosidase and alkaline phosphatase and cell membrane rupture to form pores. Besides, kojic acid treatment caused a significant increase in extracellular protein content, with a simultaneous decrease in intracellular proteins with molecular mass more than 66.4 kDa and less than 20 kDa. Overall, kojic acid inhibited the four strains via the same mechanism, namely, by promoting hydrophobic substance exposure, destroying related enzyme activities and changing cell membrane permeability, as well as disturbing protein metabolism.

Key words: chilled duck meat, kojic acid, spoilage bacteria, bacteriostatic characteristics, antibacterial mechanism

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