苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理

doi:10.7506/spkx1002-6630-20191106-071

食品科学 ›› 2020, Vol. 41 ›› Issue (23): 70-76.doi: 10.7506/spkx1002-6630-20191106-071

苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理

宁亚维，付浴男，何建卓，苏丹，侯琳琳，王志新，贾英民

（1.河北科技大学生物科学与工程学院，河北石家庄 050018；2.北京工商大学食品与健康学院，北京 100048)

出版日期:2020-12-15 发布日期:2020-12-28
基金资助:
河北省杰出青年科学基金项目（C2016208142）；河北省青年拔尖人才项目

Synergistic Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid against Listeria monocytogenes

NING Yawei, FU Yunan, HE Jianzhuo, SU Dan, HOU Linlin, WANG Zhixin, JIA Yingmin

(1. School of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

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

摘要/Abstract

摘要： 目的：研究苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌活性及对细胞膜、DNA损伤的机理。方法：通过二倍稀释法考察苯乳酸和醋酸对单核细胞增生李斯特菌的最小抑菌浓度（minimum inhibitory concentration，MIC）和部分抑菌浓度指数；采用平板菌落计数法绘制时间-杀菌曲线；从Zeta电位、膜电势、细胞膜完整性、细胞超微结构、DNA等方面考察苯乳酸和醋酸对单核细胞增生李斯特菌的抑菌机制。结果：苯乳酸和醋酸对单核细胞增生李斯特菌的MIC分别为2.25、1.75 mg/mL，苯乳酸与醋酸组合的部分抑菌浓度指数为0.5，表明苯乳酸与醋酸对单核细胞增生李斯特菌的抑制具有协同效应；Zeta电位结果显示苯乳酸与醋酸有效改变了细胞表面电荷；通过DiSC3(5)荧光探针标记考察膜电势的变化，表明苯乳酸与醋酸能消散膜电势；流式细胞仪和荧光显微镜分析得出苯乳酸与醋酸破坏细胞膜完整性；经MIC苯乳酸、MIC醋酸及1/4 MIC苯乳酸＋1/2 MIC醋酸作用后，单核细胞增生李斯特菌菌体变形、出现黏连、内容物泄出；琼脂糖凝胶电泳结果表明苯乳酸和醋酸可损伤DNA。结论：苯乳酸和醋酸联用可使细胞表面电荷减少，细胞膜电势消散，破坏细胞膜完整性，从而进入细胞与DNA发生相互作用使细胞死亡，进而发挥协同抑菌作用。本研究为苯乳酸用于食品保鲜防腐提供了理论参考。

关键词: 苯乳酸；醋酸；抑菌机制；细胞膜；DNA

Abstract: Objective: To investigate the synergistic antibacterial activity and mechanism of phenyllactic acid (PLA) combined with acetic acid (ACE) against L. monocytogenes. Methods: The double broth dilution method was used to measure the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index. The time-killing curve was constructed by plate counting method. The antibacterial mechanism was studied by measuring Zeta potential, membrane depolarization, membrane integrity, cell morphology and DNA damage. Results: The MICs of PLA and ACE were 2.25 and 1.75 mg/mL, respectively, and the fractional inhibitory concentration index of PLA in combination with ACE was 0.5, suggesting that combination of PLA (1/4 MIC) and ACE (1/2 MIC) can exert a synergistic effect against L. monocytogenes. Zeta potential results showed that PLA and/or ACE effectively changed the cell surface charge. DiSC3(5) fluorescent probe labeling results indicated that PLA and ACE could dissipate membrane potential. Flow cytometry and fluorescence microscopy analysis showed that PLA, ACE and their combination could disrupt cell membrane integrity. After treatment with PLA at MIC, ACE at MIC or PLA (1/4 MIC) plus ACE (1/2 MIC), L. monocytogenes cells became deformed and adhered together, and the contents leaked out. Gel electrophoresis images showed that PLA and ACE could damage DNA. Conclusion: Combination of PLA and ACE shows a synergistic antibacterial activity by reducing cell surface charge, causing membrane depolarization, destroying the integrity of the cell membrane and consequently entering into the cells to interact with DNA, and finally lead to cell death. This investigation can provide a theoretical basis for applying PLA in food preservation.

Key words: phenyllactic acid; acetic acid; antibacterial mechanism; cell membrane; DNA

中图分类号:

TS202.3

宁亚维，付浴男，何建卓，苏丹，侯琳琳，王志新，贾英民. 苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理[J]. 食品科学, 2020, 41(23): 70-76.

NING Yawei, FU Yunan, HE Jianzhuo, SU Dan, HOU Linlin, WANG Zhixin, JIA Yingmin. Synergistic Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid against Listeria monocytogenes[J]. FOOD SCIENCE, 2020, 41(23): 70-76.

[1]	江虹. 基于酸度控制的吸收光谱法测定饮料中共存的柠檬黄和日落黄[J]. , 0, (): 0-0.
[2]	马永强韩烨张凯王鑫王峙力. 甜玉米芯多糖对胰岛素抵抗HepG2细胞糖代谢功能的影响[J]. , 0, (): 0-0.
[3]	黄贵元高阳许利平许高燕吴兆明李瑞丽梁淼张峻松. 基于HS-SPME/GC-MS和电子鼻技术评价干枣及其不同提取物的香气成分[J]. 食品科学, 0, (): 0-0.
[4]	朱巧梅，于晓雯，陈海涛，殷丽君. 玉米纤维胶-乳清分离蛋白Maillard共聚物对姜黄素乳液稳定性和消化特性的影响[J]. 食品科学, 2021, 42(15): 10-18.
[5]	朱巧梅于晓雯陈海涛殷丽君. 玉米纤维胶-乳清分离蛋白共聚物对姜黄素乳液稳定性和消化特性的影响[J]. 食品科学, 0, (): 0-0.
[6]	陕怡萌蒲丹丹张玉玉. 食品减盐方法的研究进展[J]. 食品科学, 0, (): 0-0.
[7]	李万茸田秉仁许丹王杰程建华刘玉梅. β-酸-番茄红素/HP-β-CD复合包合物的制备及稳定性[J]. 食品科学, 0, (): 0-0.
[8]	宁亚维侯琳琳于同月韩盼盼付浴男李明蕊王志新贾英民. 中国食醋中苯乳酸的检测、鉴定及其与醋酸的联合抑菌作用[J]. , 0, (): 0-0.
[9]	宁亚维，侯琳琳，于同月，韩盼盼，付浴男，李明蕊，王志新，贾英民. 中国食醋中苯乳酸的检测、鉴定及其与醋酸的联合抑菌作用[J]. 食品科学, 2021, 42(12): 233-241.
[10]	王植刘昊天刘骞陈倩孔保华. 美拉德反应及其产物在递送生物活性物质方面的应用研究进展[J]. , 0, (): 0-0.
[11]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[12]	孙聪郑明珠许秀颖蔡丹刘美宏曹勇刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性影响[J]. , 0, (): 0-0.
[13]	宁亚维侯琳琳李明蕊杨正马梦戈王志新贾英民. 苯乳酸对荧光假单胞菌基于细胞膜损伤和DNA破坏的双靶位抑菌机制[J]. , 0, (): 0-0.
[14]	宁亚维，侯琳琳，李明蕊，杨正，马梦戈，王志新，王世杰，贾英民. 苯乳酸对荧光假单胞菌基于细胞膜损伤和DNA破坏的双靶位抑菌机制[J]. 食品科学, 2021, 42(7): 60-67.
[15]	程宏桢沈勇根. 基于GC-MS、GC-O和电子鼻技术评价百香果果汁酒和全果酒香气特征[J]. , 0, (): 0-0.

苯乳酸和醋酸联用对单核细胞增生李斯特菌的协同抑菌机理

Synergistic Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid against Listeria monocytogenes

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