异硫氰酸酯类香料对两种革兰氏阳性致病菌的抑制作用

doi:10.7506/spkx1002-6630-201721003

食品科学 ›› 2017, Vol. 38 ›› Issue (21): 15-20.doi: 10.7506/spkx1002-6630-201721003

异硫氰酸酯类香料对两种革兰氏阳性致病菌的抑制作用

王岩，周倩倩，万锈琳，王佳莹，侯红漫，张公亮

（大连工业大学食品学院，辽宁?大连 116034）

出版日期:2017-11-15 发布日期:2017-11-01
基金资助:
国家自然科学基金面上项目（31571888）；辽宁省高等学校优秀人才支持计划项目（LJQ2015010）

Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria

WANG Yan, ZHOU Qianqian, WAN Xiulin, WANG Jiaying, HOU Hongman, ZHANG Gongliang

(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Online:2017-11-15 Published:2017-11-01

摘要/Abstract

摘要： 选取9 种异硫氰酸酯类香料，以金黄色葡萄球菌和单增李斯特菌作为供试菌，通过测量抑菌圈直径考察此类含硫香料的抑菌活性，并探讨其构效关系。筛选抑菌效果最好的含硫香料，利用反转录荧光定量聚合酶链式反应技术考察其对金黄色葡萄球菌耐热核酸酶nuc基因表达的影响。结果显示：4?种异硫氰酸酯类香料——异硫氰酸苄酯（benzyl isothiocyanate，BZITC）、异硫氰酸苯乙酯（phenethyl isothiocyanate，PEITC）、异硫氰酸3-甲硫基丙酯（3-methylthiopropyl isothiocyanate，MTPITC）和异硫氰酸异戊酯（isoamyl?isothiocyanate，IAITC）对2?种革兰氏阳性菌的抑菌效果较好，且抑菌能力为BZITC≈PEITC＞MTPITC＞IAITC。对比9?种异硫氰酸酯类香料的抑菌活性，BZITC对金黄色葡萄球菌的抑菌活性最强，最低抑菌浓度为0.61?mmol/L，对单增李斯特菌的最低抑菌浓度为4.88?mmol/L。在亚抑菌浓度条件下，BZITC极显著地降低了金黄色葡萄球菌毒力基因nuc的表达（P＜0.01）。以上结果说明，苯基的存在可能增强异硫氰酸酯类香料的抑菌活性，该结构对BZITC抑制金黄色葡萄球菌毒力基因nuc的表达具有重要作用。

关键词: 异硫氰酸酯类香料, 革兰氏阳性菌, 抑菌活性, 构效关系, 毒力基因表达

Abstract: Nine isothiocyanate flavors were selected to evaluate their antibacterial activities against Staphylococcus aureus and Listeria monocytogenes by measuring the diameter of inhibition zone. Besides, the structure-activity relationship for these compounds was further investigated. The highest inhibitory effect of sulfur-containing flavors was screened to investigate its impact on the expression of the thermostable nuclease (nuc) gene of S. aureus as determined by real-time reverse transcription quantitative polymerase chain reaction (RT-qPCR). The results showed that benzyl isothiocyanate (BZITC), phenethyl isothiocyanate (PEITC), 3-methylthiopropyl isothiocyanate (MTPITC) and isoamyl isothiocyanate (IAITC) had better inhibitory effect against the two Gram-positive bacteria, and the inhibitory effect followed the descending order of BZITC ≈ PEITC > MTPITC > IAITC. Among the nine isothiocyanate flavors, BZITC showed the highest inhibitory effect against S. aureus with a minimal inhibitory concentration (MIC) of 0.61 mmol/L compared to 4.88 mmol/L for L. monocytogenes. At sub-inhibitory concentrations, BZITC markedly decreased the expression of the virulence factor nuc in S. aureus (P < 0.01). These results suggested that the presence of benzene ring may enhance the antibacterial activity of isothiocyanate flavors, and play an important role in the inhibitory effect of virulence factor gene nuc expression of BZITC in S. aureus.

Key words: isothiocyanate flavors, Gram-positive bacteria, antibacterial activity, structure-activity relationship, virulence factor expression

中图分类号:

TS202.3

王岩，周倩倩，万锈琳，王佳莹，侯红漫，张公亮. 异硫氰酸酯类香料对两种革兰氏阳性致病菌的抑制作用[J]. 食品科学, 2017, 38(21): 15-20.

WANG Yan, ZHOU Qianqian, WAN Xiulin, WANG Jiaying, HOU Hongman, ZHANG Gongliang. Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria[J]. FOOD SCIENCE, 2017, 38(21): 15-20.

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异硫氰酸酯类香料对两种革兰氏阳性致病菌的抑制作用

Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria

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