食品科学 ›› 2021, Vol. 42 ›› Issue (13): 10-16.doi: 10.7506/spkx1002-6630-20200831-409

• 基础研究 • 上一篇    下一篇

丁香酚复合保鲜剂对腐败希瓦氏菌的抗菌作用机制

王明,张家涛,周斌,丁洁,徐赵萌,孙彤   

  1. (1.渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013;2.润盈生物工程(上海)有限公司,上海 201306;3.浙江新银象生物工程有限公司,浙江 台州 318000)
  • 出版日期:2021-07-15 发布日期:2021-07-27
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400805); 辽宁省食品科学与工程一流学科专项资金项目(LSPBD20304)

Antibacterial Mechanism of Eugenol-Containing Composite Preservatives against Shewanella putrefaciens

WANG Ming, ZHANG Jiatao, ZHOU Bin, DING Jie, XU Zhaomeng, SUN Tong   

  1. (1. Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Biogrowing Co. Ltd., Shanghai 201306, China; 3. Zhejiang Silver-Elephant Bioengineering Co. Ltd., Taizhou 318000, China)
  • Online:2021-07-15 Published:2021-07-27

摘要: 目的:探讨丁香酚复合保鲜剂对水产品优势腐败菌的抗菌性能和作用机制。方法:以腐败希瓦氏菌为抗菌对象,测定丁香酚、麝香草酚、乳酸、溶菌酶(食品级,18 U/mg)、溶菌酶(生物级,20 000 U/mg)及丁香酚/麝香草酚、丁香酚/乳酸、丁香酚/溶菌酶(食品级)和丁香酚/溶菌酶(生物级)的抗菌性能,采用扫描电子显微镜和透射电子显微镜观察丁香酚及其复合保鲜剂处理前后菌体的微观形态变化,同时测定菌体细胞膜的完整性、通透性、损伤程度及菌体内Na+、K+-腺苷三磷酸酶(adenosine triphosphatase,ATPase)和碱性磷酸酶(alkaline phosphatase,AKPase)活力。结果:丁香酚对腐败希瓦氏菌有较好的抗菌性能,可使菌体形态发生扭曲、皱缩、塌陷,细胞壁膜溶解。丁香酚对菌体细胞膜结构造成了一定程度的损伤,导致膜完整性变差、膜通透性增大,Na+、K+-ATPase和AKPase活性降低;丁香酚与麝香草酚、乳酸、食品级溶菌酶和生物级溶菌酶复配后,呈现出协同抗菌作用,使菌体结构损伤更加严重,细胞膜完整性更差,通透性更大,Na+、K+-ATPase和AKPase活性显著降低(P<0.05)。结论:研究可为水产品加工贮藏过程中新型保鲜剂研发提供参考。

关键词: 腐败希瓦氏菌;丁香酚;复合保鲜剂;抗菌机制

Abstract: This work was undertaken in order to study the antibacterial activity and underlying mechanism of eugenol-containing composite preservatives on Shewanella putrefaciens as the dominant spoilage bacterium in aquatic products. The composite preservatives tested included binary mixtures of eugenol with thymol, lactic acid, lysozyme (food-grade, 18 U/mg) and eugenol/lysozyme (biological-grade, 20 000 U/mg), while these compounds were used individually as controls. The morphological changes of bacterial cells before and after treatment with single and composite preservatives were observed by field emission scanning electron microscope (SEM) and transmission electron microscope (TEM). The cell membrane integrity and permeability, the degree of cell membrane damage and the activities of Na+, K+-ATPase and AKPase in the cell membrane of S. putrefaciens were determined. The results showed that eugenol had good antibacterial properties against S. putrefaciens, and could cause distortion, shrinkage, collapse or even significant dissolution of the cell membrane. The cell membrane structure was damaged to a certain extent, resulting in poor membrane integrity, increased membrane permeability and decreased Na+, K+-ATPase/AKPase activities. In combination with thymol, lactic acid, food-grade lysozyme and biological-grade lysozyme, eugenol showed a synergistic antibacterial effect, causing more serious damage to bacterial cell structure and consequently leading to poorer membrane integrity, a greater increase in membrane permeability and a significant decrease in Na+, K+-ATPase/AKPase activities (P < 0.05). The knowledge obtained in this study can provide a reference for the research and development of new preservatives for aquatic products.

Key words: Shewanella putrefaciens; eugenol; composite preservatives; antibacterial mechanism

中图分类号: