ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响

doi:10.7506/spkx1002-6630-20191112-155

食品科学 ›› 2020, Vol. 41 ›› Issue (23): 56-62.doi: 10.7506/spkx1002-6630-20191112-155

ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响

蓝蔚青，张楠楠，陈梦玲，谢晶

（1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306）

出版日期:2020-12-15 发布日期:2020-12-28
基金资助:
现代农业产业技术体系建设专项（CARS-47-G26）；上海水产品加工及贮藏工程技术研究中心能力提升项目（19DZ2284000）

Effect of ε-Polylysine on Cell Structure and Energy Metabolism of Saprophytic staphylococcus

LAN Weiqing, ZHANG Nannan, CHEN Mengling, XIE Jing

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Online:2020-12-15 Published:2020-12-28

摘要/Abstract

摘要： 本实验研究ε-聚赖氨酸（ε-polylysine，ε-PL）对腐生葡萄球菌的细胞结构与能量代谢的影响，采用肉汤稀释法测定ε-PL对腐生葡萄球菌的最小抑菌浓度（minimal inhibitory concentration，MIC），由细菌生长曲线、碱性磷酸酶（alkaline phosphatase，AKP）活力、三磷酸腺苷（adenosine triphosphate，ATP）酶活力、电导率、紫外吸收变化与扫描电子显微镜观察综合评价ε-PL对细胞结构的影响，通过测定细胞保护酶（过氧化物酶（peroxidase，POD）、过氧化氢酶（catalase，CAT））、三羧酸代谢酶（琥珀酸脱氢酶（succinate dehydrogenase，SDH）、苹果酸脱氢酶（malate dehydrogenase，MDH））活力与细胞代谢活力，分析ε-PL对腐生葡萄球菌能量代谢影响。结果表明，ε-PL对腐生葡萄球菌的MIC为1.0 mg/mL，其能使菌体生长受到抑制，细胞壁完整性受损，膜通透性增加；扫描电子显微镜观察发现，经MIC ε-PL处理后的菌体表面粗糙、扭曲变形；而经2 MIC ε-PL处理后，部分细胞相互黏结，形态破坏较明显；同时，菌体的ATP酶、POD、CAT、SDH与MDH活力均显著降低（P＜0.05），ε-PL质量浓度与酶活力呈负相关，其能很好地抑制腐生葡萄球菌的能量代谢。ε-PL能破坏菌体的细胞形态，改变其细胞通透性，影响菌体生长代谢。综上可知，ε-PL可破坏腐生葡萄球菌的细胞形态，抑制其呼吸代谢途径中酶活性与代谢活力，影响菌体正常生长，最终导致其死亡。

关键词: ε-聚赖氨酸；腐生葡萄球菌；细胞结构；能量代谢

Abstract: The effect of ε-polylysine (ε-PL) on the cell structure and energy metabolism of Saprophytic staphylococcus was investigated in this paper. The minimal inhibitory concentration (MIC) was determined by broth dilution method, and the impact of ε-PL on cell morphology was evaluated according to the growth curve, the activities of alkaline phosphatase (AKP) and adenosine triphosphatase (ATPase), electrical conductivity, ultraviolet (UV) absorbance and scanning electron microscope (SEM) observation. The impact of ε-PL on cell metabolism was investigated by cell protective enzyme activities such as peroxidase (POD) and catalase (CAT), tricarboxylic acid metabolic enzyme activities such as succinodehydrogenase (SDH) and malic dehydrogenase (MDH), and cell metabolic activity. The results showed that the MIC was determined to be 1.0 mg/mL. ε-PL was able to inhibit bacterial growth, destroy the integrity of the cell wall and increase the permeability of the cell membrane. SEM revealed that the bacterial cells were distorted and deformed with rough surfaces after being treated with ε-PL at MIC, while after being treated with ε-PL at 2 MIC, some cells were adhered to each other and obvious morphological damage was observed. The activities of ATPase, POD, CAT, SDH and MDH were significantly decreased by treatment with ε-PL in a concentration-dependent manner (P < 0.05), indicating ε-PL to be effective in inhibiting the energy metabolism of Saprophytic staphylococcus. Moreover, ε-PL could damage the morphology of bacterial cells, and alter the cell membrane permeability, thereby affecting bacterial growth and metabolism and finally causing bacterial death.

Key words: ε-polylysine; Saprophytic staphylococcus; cell structure; energy metabolism

中图分类号:

S983

蓝蔚青，张楠楠，陈梦玲，谢晶. ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响[J]. 食品科学, 2020, 41(23): 56-62.

LAN Weiqing, ZHANG Nannan, CHEN Mengling, XIE Jing. Effect of ε-Polylysine on Cell Structure and Energy Metabolism of Saprophytic staphylococcus[J]. FOOD SCIENCE, 2020, 41(23): 56-62.

[1]	谢晨，熊泽语，李慧，金素莱曼，陈百科，包海蓉. 金针菇多糖对微冻大黄鱼及其鱼片品质变化的影响[J]. 食品科学, 2021, 42(13): 215-222.
[2]	王明张家涛周斌丁洁徐赵萌孙彤. 丁香酚及其复合保鲜剂对腐败希瓦氏菌的抗菌作用机制[J]. , 0, (): 0-0.
[3]	蓝蔚青刘琳肖蕾梅俊谢晶. 温度波动对大目金枪鱼低温流通期间品质变化影响[J]. , 0, (): 0-0.
[4]	官缘蓝蔚青孙雨晴刘琳周大鹏谢晶. 超声-咖啡酸联合处理对海鲈鱼冷藏期间品质变化影响[J]. 食品科学, 0, (): 0-0.
[5]	王雪松谢晶. 不同解冻方式对冷冻竹荚鱼品质的影响[J]. , 0, (): 0-0.
[6]	蓝蔚青张楠楠陈梦玲谢晶. ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢影响[J]. , 0, (): 0-0.
[7]	郭全友刘玲李保国杨絮姜朝军. Nisin、?-聚赖氨酸、pH对虾源枯草芽孢杆菌生长/非生长界面模型构建与评价[J]. , 0, (): 0-0.
[8]	汪经邦谢晶刘大勇. 暗纹东方鲀低温贮藏期间水分、质地和蛋白质的变化规律[J]. , 0, (): 0-0.
[9]	蓝蔚青刘嘉莉翁忠铭陈梦玲谢晶. 10种植物精油对腐生葡萄球菌抑制效果比较及肉桂精油抑菌机制分析[J]. , 0, (): 0-0.
[10]	周倩倩，方士元，梅俊，谢晶. 丁香酚对腐败希瓦氏菌和荧光假单胞菌的抑制机理[J]. 食品科学, 2020, 41(9): 1-6.
[11]	周倩倩方士元梅俊谢晶. 丁香酚对腐败希瓦氏菌和荧光假单胞菌的抑制机理[J]. 食品科学, 0, (): 0-0.
[12]	蓝蔚青巩涛硕孙晓红肖蕾谢晶. 基于高通量分析流通方式对大目金枪鱼品质与微生物种群变化影响[J]. 食品科学, 0, (): 0-0.
[13]	樊洁敏，唐蓉，王雅莹，朱军莉，陆海霞. 氯化钙对食品致腐荧光假单胞菌生物被膜形成的影响[J]. 食品科学, 2019, 40(14): 160-165.
[14]	郭薇丹，刘薇丛，胡作民，李正雯，付湘晋. 抗鱼肉脂肪氧化的耐冷冻酵母筛选及鉴定[J]. 食品科学, 2019, 40(10): 166-170.
[15]	张楠楠蓝蔚青黄夏翁忠铭谢晶. 迷迭香复配液对大黄鱼冰藏品质及水分迁移变化影响[J]. 食品科学, 0, (): 0-0.

ε-聚赖氨酸对腐生葡萄球菌细胞结构与能量代谢的影响

Effect of ε-Polylysine on Cell Structure and Energy Metabolism of Saprophytic staphylococcus

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价