鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制

doi:10.7506/spkx1002-6630-20230215-144

食品科学 ›› 2024, Vol. 45 ›› Issue (6): 80-86.doi: 10.7506/spkx1002-6630-20230215-144

鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制

牛永武，乔杉，孙艺铭，王雨辰，赵仁勇，田双起

（1.河南工业大学粮油食品学院，河南郑州 450001；2.河南工业大学小麦和玉米深加工国家工程研究中心，河南郑州 450001）

出版日期:2024-03-25 发布日期:2024-04-03
基金资助:
河南工业大学高层次人才科研基金项目（2020BS067）；河南工业大学青年骨干教师培育计划项目（21420188）；河南工业大学小麦和玉米深加工国家工程研究中心开放课题（NL2022013）；国家自然科学基金青年科学基金项目（32100041）

Antibacterial Activity and Mechanism of Rhamnolipids against Bacillus cereus

NIU Yongwu, QIAO Shan, SUN Yiming, WANG Yuchen, ZHAO Renyong, TIAN Shuangqi

(1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; 2. National Engineering Research Center for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China)

Online:2024-03-25 Published:2024-04-03

摘要/Abstract

摘要： 以蜡样芽孢杆菌（Bacillus cereus）芽孢为研究对象，从表观、形态和胞膜状态等方面解析鼠李糖脂（rhamnolipids，RLs）对芽孢态B. cereus的抑制活性和作用机制。结果表明，RLs的最低抑菌浓度和最低杀菌浓度分别为80.0 mg/L和160.0 mg/L。两个浓度的RLs均可以引起芽孢表面出现严重的皱缩和凹陷，破坏芽孢细胞膜完整性和通透性，导致胞内电解质、DNA和蛋白质等生物大分子外泄。同时，RLs可以通过降低芽孢的耐热性、产生胞内氧化应激反应、降低表面黏附能力、结合并干扰DNA分子等多种抑菌机制对B. cereus芽孢起到抑制和灭活作用。研究结果有利于推动RLs在食品安全领域的开发和应用。

关键词: 鼠李糖脂；蜡样芽孢杆菌；芽孢；抑菌机制

Abstract: The antibacterial activity and mechanism of rhamnolipids (RLs) against Bacillus cereus spores were analyzed from the aspects of appearance, morphology, and cell membrane state. The results showed that minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of RLs were 80.0 and 160.0 mg/L, respectively. Both concentrations of RLs caused severe shrinkage and depression on the surface of spores, and disrupted the integrity and permeability of the spore cell membrane, leading to the leakage of intracellular electrolytes, DNA and proteins. In addition, RLs inhibited and inactivated B. cereus spores by various mechanisms such as decreasing heat resistance, generating oxidative stress, reducing surface adhesion, and binding to and interfering with DNA molecules. The results of this study will contribute to the development and application of RLs in the field of food safety.

Key words: rhamnolipids; Bacillus cereus; spores; antibacterial mechanism

中图分类号:

TQ423

牛永武，乔杉，孙艺铭，王雨辰，赵仁勇，田双起. 鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制[J]. 食品科学, 2024, 45(6): 80-86.

NIU Yongwu, QIAO Shan, SUN Yiming, WANG Yuchen, ZHAO Renyong, TIAN Shuangqi. Antibacterial Activity and Mechanism of Rhamnolipids against Bacillus cereus[J]. FOOD SCIENCE, 2024, 45(6): 80-86.

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鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制

Antibacterial Activity and Mechanism of Rhamnolipids against Bacillus cereus

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