食品科学 ›› 2019, Vol. 40 ›› Issue (18): 152-160.doi: 10.7506/spkx1002-6630-20181004-014

• 生物工程 • 上一篇    下一篇

柠檬醛对阪崎克罗诺肠杆菌环境压力耐受能力及抗生素敏感性的影响

康慎敏,刘志远,孟宇杰,程晓萌,涂俊宏,温啓吾,郭都,石超   

  1. (西北农林科技大学食品科学与工程学院,陕西?杨凌 712100)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    大学生创新创业训练计划项目(2201810712310);中央高校基本科研业务费专项(2452017228); 中国博士后科学基金项目(2017M623256);国家自然科学基金青年科学基金项目(31801659)

Effects of Citral on Environmental Stress Tolerance and Antibiotics Susceptibility of Cronobacter sakazakii

KANG Shenmin, LIU Zhiyuan, MENG Yujie, CHENG Xiaomeng, TU Junhong, WEN Qiwu, GUO Du, SHI Chao   

  1. (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
  • Online:2019-09-25 Published:2019-09-23

摘要: 探究柠檬醛对阪崎克罗诺肠杆菌(Cronobacter sakazakii)环境耐受能力及对抗生敏感性的影响。首先测定柠檬醛对C. sakazakii的亚抑制浓度;随后使用亚抑制浓度的柠檬醛作用C. sakazakii,探究柠檬醛对菌体干燥、热、渗透压、酸、胆盐耐受能力的影响;同时,研究利用E-test?法检测柠檬醛作用后的菌体对抗生素氨苄西林和头孢西丁敏感性的变化;最后利用逆转录实时定量聚合酶链式反应,分析柠檬醛对C. sakazakii环境耐受相关基因转录的影响。结果表明:质量浓度为31.250?μg/L的柠檬醛对阪崎克罗诺肠杆菌的生长没有影响,本研究选择31.250?μg/L和15.625?μg/L为柠檬醛的亚抑制浓度;亚抑制浓度的柠檬醛使菌体耐干燥、耐渗透压、耐热、耐酸、耐胆盐的能力显著降低,且呈现质量浓度依赖性;并且,亚抑制浓度的柠檬醛增强了菌体对氨苄西林和头孢西丁的敏感性;逆转录实时聚合酶链式反应结果表明,柠檬醛降低了与阪崎克罗诺肠杆菌环境耐受能力相关的多个基因的转录水平。综上所述,柠檬醛可降低阪崎克罗诺肠杆菌的多种环境压力耐受并增强菌体对抗生素的敏感性,本研究将为柠檬醛应用于食品生产加工过程中控制阪崎克罗诺肠杆菌奠定理论基础,也为天然活性物质控制食源性致病菌提供新的思路。

关键词: 阪崎克罗诺肠杆菌, 柠檬醛, 亚抑制浓度, 环境耐受能力, 抗生素

Abstract: In this study, the sub-inhibitory concentrations (SICs) of citral on Cronobacter sakazakii were firstly determined. Then, the effect of citral at its SICs on the tolerance of C. sakazakii to desiccation, heat, osmotic pressure, acid and bile salt was investigated. The E-test? method was also used to detect the changes in the susceptibility of C. sakazakii to ampicillin and cefoxitin. Finally, the effects of citral on C. sakazakii genes related to environmental stress tolerance were analyzed at the transcription level by real-time RT-PCR. The results indicated that 31.250 μg/L citral had no effect on C. sakazakii growth. Thus, 31.250 and 15.625 μg/L were selected as SICs of citral. Citral at its SICs could significantly reduce the desiccation, heat, osmotic pressure, acid, and bile salt tolerance of C. sakazakii in a concentration-dependent way. In addition, the sensitivity of the bacterial cells to ampicillin and cefoxitin was enhanced after treatment with the SICs of citral. RT-PCR results showed that citral reduced the transcription levels of multiple genes associated with environmental stress tolerance in C. sakazakii. In conclusion, the environmental stresses tolerance and antibiotics susceptibility of C. sakazakii can be reduced significantly by citral. Citral has the potential to control C. sakazakii in food production and processing. This study provides new ideas for the control of foodborne pathogens by natural active substances.

Key words: Cronobacter sakazakii, citral, sub-inhibitory concentration, environmental stress tolerance, antibiotics

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