Comparative Antibacterial Effects and Mechanisms of Biological Preservatives against Fish Spoilage Organisms

Abstract

Abstract: The antibacterial effects of five biological preservatives including grapefruit seed extract, grape seed extract, lemon extract, thymol and tea polyphenols against Pseudomonas spp. and Shewanella putrefacien as specific spoilage organisms (SSOs) in fish were comparatively investigated by measuring inhibitory circle diameter and minimum inhibitory concentration (MIC). The results showed that thymol, tea polyphenols and grape seed extract had strong antibacterial effect. Meanwhile, thymol revealed extremely strong antibacterial effects against both spoilage organisms, especially Shewanella putrefacien. Tea polyphenols had similar antibacterial effects against both spoilage organisms, while grape seed extract had better antibacterial activity against Pseudomonas spp. than Shewanella putrefacien. Overall, thymol had the best antibacterial activity against both spoilage organisms. Thymol treatment group had high levels of electric conductivity, soluble sugar concentration and protein concentration when compared with control group. Hence, we concluded that the antibacterial mechanism of thymol is presumably due to increasing cell membrane permeability, disintegrating the outer cell membrane and destroying the phospholipids bilayer.

Key words: biological preservatives, Pseudomonas spp., Shewanella putrefacien, antibacterial effect, thymol, antibacterial mechanism

CLC Number:

S984.1

References

[1]GRAM L, DALGAARD P.Fish spoilage bacteria-problems and solutions[J].Current Opinion in Biotechnology,2002,13:262-266
[2]许钟, 杨宪时, 郭全友, 等.波动温度下罗非鱼特定腐败菌生长动力学模型和货架期预测[J].微生物学报,2005,45(5):798-801
[3]许文涛, 黄昆仑, 屈玮, 等.葡萄柚种子提取物对真菌的抑制作用及其在葡萄和柿子保鲜中的运用[J].食品科学,2008,29(10):41-46
[4]WENTAO X, WEI Q, KUN-LUN H, et al.Antibacterial effect of Grapefruit Seed Extract on food-borne pathogens and its application in the preservation of minimally processed vegetables[J].Postharvest Biology and Technology,2007,45:126-133
[5]ANTONIO B, SONIA F, MARIA R C, et al.Bioactivity of Grapefruit Seed Extract against Pseudovmonas spp[J].Journal of Food Processing and Preservation,2010,34:495-507
[6]闫文杰, 李兴民, 李妙旋, 等.葡萄籽提取物对无淀粉火腿肠保质期的影响[J].农业工程学报,2011,27(3):357-361
[7]BRANNAN R G.Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage[ J][J].Meat Science,2009,81(4):589-595
[8]AHN J, GRUN I U, MUSTAPHA A.Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef[J].Food Microbiology,2007,24(1):7-14
[9]MARIA R C, STEFANIA D G, AMALIA C, et al.Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers[J].International Journal of Food Science & Technology,2009,44(8):1553-1560
[10]徐建设, 崔明菲, 王双林, 等.柠檬提取物抑菌及抗病毒作用的研究[J].中国消毒学杂志,2007,24(1):13-15
[11]ABEL G, JAVIERA F R, JOSEPH M, et al.The antimicrobial activity of microencapsulated thymol and carvacrol[J].International Journal of Food Microbiology,2011,146:144-150
[12]LUCIA R, MARY J M, CATHERINE M B, MARTIN O’B, et al.Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol[J].International Journal of Food Microbiology,2010,139:70-78
[13]王岳飞.茶多酚（TP）对细菌的抑制作用[J].茶叶,1994,20(3):37-41
[14]董金甫, 李瑶卿.茶多酚（TP）对8 种致病菌最低抑制浓度的研究[J].食品科学,1995,16(1):6-12
[15]汪兴平, 刘勤晋.茶多酚应用于鲜鱼保鲜效果研究[J].湖北民族学院学报(自然科学版,1996,14(2):53-54
[16]茅林春, 段道富, 许勇泉, 等.茶多酚对微冻鲫鱼的保鲜作用[J][J].中国食品学报,2006,6(4):106-110
[17]周友亚, 蒋兰宏.茶多酚对鱼肉的保鲜效果研究[J][J].广州食品工业科技,2002,18(3):54-
[18]钟少枢, 吴克刚, 柴向华, 等.七种单离食用香料对食品腐败菌抑菌活性的研究[J].食品工业科技,2009,30(5):68-71
[19]钱丽红, 陶妍, 谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑菌机理[J].微生物学报,2010,37(11):1628-1633
[20]陈钧辉.[J].陶力, 李俊, 等. 生物化学实验[M]. 北京: 科学出版社,2004,:-
[21]JUVEN B J, KANNER J, SEHVED E, et al.Factors that interact with the antibacterial action of thyme essential oil and its active constituents[J].Journal of Applied Bacteriology,1994,76:626-631
[22]徐国恒.细胞膜的双层磷脂结构与功能[J].生物学通报,2006,41(9):11-14
[23]LAMBERT R J W, SKANDAMIS P N, COOTE P, et al.A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol[J].Journal of Applied Microbiology,2001,91:453-462
[24]ULTEE A.nullBENNINK M H J, MOEZELAAR R. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus[J].. Applied and Environmental Microbiology,2002,:-
[25] ULTEE A , KETS, E P W , ALBERDA M, et al. Adaptation of the food-borne pathogen Bacillus cereu
[26]to carvacrol[J]. Archives of Microbiology, 2000, 74(4) : 233-238
[27]ULTEE A , SLUMP R A , STEGING G, et al.Antimicrobial activity of carvacrol toward Bacillus cereus on rice[J].Journal of Food Protection,2000,63(5):620-624
[28]SARA B.Essential oils: their antibacterial properties and potential applications in foods-a review[J].International Journal of Food Microbiology,2004,94:223-253