食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

牛至精油对腐生葡萄球菌的抑菌机理

陈梦玲1,蓝蔚青1,李函笑1,2,王蒙1,2,芦子萱1,2,任智楚1,2,谢晶3   

  1. 1. 上海海洋大学
    2.
    3. 上海海洋大学食品学院
  • 收稿日期:2019-03-11 修回日期:2019-12-25 出版日期:2020-04-15 发布日期:2020-04-20
  • 通讯作者: 蓝蔚青 E-mail:17022914@qq.com
  • 作者简介:2019-07-07
  • 基金资助:
    上海市科技兴农重点攻关项目;蓄冷传热机制及其与农产品品质控制的耦合效应;现代农业产业技术体系建设专项;上海市科委平台能力建设项目

Antimicrobial mechanism of oregano essential oil (OEO) against Staphylococcus saprophyticus

Meng-Ling Chen1,Wei-qing LANHan-Xiao Li1,1,Meng Wang1,1,Zi-Xuan Lu1,1,Zhi-Chu Ren1,1,Jing XIE   

  • Received:2019-03-11 Revised:2019-12-25 Online:2020-04-15 Published:2020-04-20
  • Contact: Wei-qing LAN E-mail:17022914@qq.com

摘要: 本文以腐生葡萄球菌(Staphylococcus saprophyticus)为受试菌,探究牛至精油(Oregano Essential Oil, OEO)对其作用机制。采用打孔法通过抑菌圈直径确定牛至精油对腐生葡萄球菌的最小抑菌浓度(Minimum Inhibitory Concentration, MIC),由微生物生长曲线、电导率、碱性磷酸酶活性(Alkaline Phosphatase, AKP)、乳酸脱氢酶(Lactate Dehydrogenase, LDH)、紫外物质吸收与扫描电镜(Scanning Electron Microscopy, SEM)观察来综合评价牛至精油对腐生葡萄球菌的作用效果。结果得出,牛至精油对腐生葡萄球菌的MIC为0.25%,菌体经MIC与2MIC牛至精油处理后,其进入对数生长期的时间明显延滞,菌体内容物大量外泄, AKP酶与LDH活性明显提高,菌体生长受到影响,其作用效果与处理浓度正相关。同时,菌体细胞壁与细胞膜的结构发生改变,SEM结果表明腐生葡萄球菌经MIC牛至精油处理6h后,菌体发生变形;而经2MIC牛至精油处理后,其表面破裂、膜剥落,最终导致菌体死亡。

关键词: 牛至精油, 腐生葡萄球菌, 抑菌机制

Abstract: the antimicrobial mechanism of oregano essential oil (OEO) against staphylococcus saprophyticus were investigated in this paper, Minimum inhibitory concentration (MIC) of OEO against Staphylococcus saprophyticus was determined from inhibition zone diameter by perforation method, microbic?growth?curve, electrical conductivity, alkaline phosphatase (AKP) activity, lactate dehydrogenase (LDH) activity, ultraviolet absorption and scanning electron microscopy (SEM) were used to evaluate the antimicrobial effect of OEO. The result showed that the MIC of OEO against staphylococcus saprophyticus was 0.25%. When treated by MIC and 2MIC of OEO, the logarithmic phase of staphylococcus saprophyticus was delayed obviously, which led to the leakage of content, the activity of AKP and LDH were increased significantly. The growth of bacteria was inhibited, which was positively correlated with the concentration of OEO. The structure of cell wall and cell membrane were changed at the same time. The results of SEM revealed that the morphology of bacterial cells was changed when treated with MIC of OEO for 6h, the hollowness and extensive wrinkles were appeared after treated by 2MIC, which due to the deformation and death of staphylococcus saprophyticu finally.

Key words: Oregano essential oil, Staphylococcus Saprophyticus, Antimicrobial mechanism