红豆皮多酚提取物对两种致病菌的抑菌活性及作用机理

doi:10.7506/spkx1002-6630-20201202-035

食品科学 ›› 2021, Vol. 42 ›› Issue (23): 64-71.doi: 10.7506/spkx1002-6630-20201202-035

红豆皮多酚提取物对两种致病菌的抑菌活性及作用机理

贾睿，蔡丹，葛思彤，任世达，刘景圣

（吉林农业大学食品科学与工程学院，小麦和玉米深加工国家工程实验室，吉林?长春 130118）

出版日期:2021-12-15 发布日期:2021-12-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400800；2018YFD0400801）；现代农业产业技术体系建设专项（CARS02-30）

Antibacterial Activity and Mechanism of Polyphenol Extracts from Adzuki Bean Seed Coat against Two Pathogens

JIA Rui, CAI Dan, GE Sitong, REN Shida, LIU Jingsheng

(National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Online:2021-12-15 Published:2021-12-29

摘要/Abstract

摘要： 多酚类化合物具有一定的抑菌活性，为探究红豆皮多酚对两种致病菌的抑菌机理，本实验采用高效液相色谱法确定红豆皮多酚的组成。通过最小抑菌浓度（minimum inhibitory concentration，MIC）和抑菌生长曲线分析红豆皮多酚提取物对李斯特菌ATCC19119和沙门氏菌ATCC14028的抑菌效果，并从菌体细胞蛋白和核酸含量、细胞膜电位、细胞内ATP含量、细胞外碱性磷酸酶活力和菌体细胞形态变化的角度来揭示其抑菌机理。结果表明，红豆皮多酚组成成分中含有13 种酚类化合物，红豆皮多酚提取物对李斯特菌ATCC19119和沙门氏菌ATCC14028的MIC分别为625 μg/mL和2 500 μg/mL，红豆皮多酚提取物的添加对菌体细胞蛋白和核酸含量、细胞膜电位、细胞内ATP含量、细胞外碱性磷酸酶含量和菌体细胞形态变化等有明显影响。综上，本研究结果可为粮食源天然抑菌产品的开发和粮食加工副产物的综合利用提供理论参考。

关键词: 红豆皮多酚；李斯特菌ATCC19119；沙门氏菌ATCC14028；抑菌机理

Abstract: This study was performed in order to explore the antibacterial activity and mechanism of polyphenol extracts from adzuki bean seed coat against two pathogenic bacteria. High performance liquid chromatography (HPLC) was used to determine the composition of polyphenols in adzuki bean seed coat. The antibacterial effect of the polyphenol extract on Listeria ATCC19119 and Salmonella ATCC14028 was evaluated through determination of minimum inhibitory concentrations (MICs) and bacterial growth curves, and the underlying mechanism was elucidated in terms of protein and nucleic acid contents of bacterial cells, cell membrane potential, intracellular ATP concentration, extracellular alkaline phosphatase content and bacterial cell morphology. The results showed that a total of 13 phenolic compounds were found in adzuki bean seed coat. The MICs of the polyphenol extract against Listeria ATCC19119 and Salmonella ATCC14028 were 625 and 2 500 μg/mL, respectively. The polyphenol extract had a significant impact on the protein and nucleic acid contents of bacterial cells, intracellular ATP concentration, extracellular alkaline phosphatase content and bacterial cell morphology. Therefore, the results of this study provide theoretical reference of developing natural antibacterial products from food sources and comprehensively utilizing food processing by-products.

Key words: adzuki bean seed coat polyphenol; Listeria ATCC19119; Salmonella ATCC14028; antimicrobial mechanism

中图分类号:

TS201.3

贾睿，蔡丹，葛思彤，任世达，刘景圣. 红豆皮多酚提取物对两种致病菌的抑菌活性及作用机理[J]. 食品科学, 2021, 42(23): 64-71.

JIA Rui, CAI Dan, GE Sitong, REN Shida, LIU Jingsheng. Antibacterial Activity and Mechanism of Polyphenol Extracts from Adzuki Bean Seed Coat against Two Pathogens[J]. FOOD SCIENCE, 2021, 42(23): 64-71.

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红豆皮多酚提取物对两种致病菌的抑菌活性及作用机理

Antibacterial Activity and Mechanism of Polyphenol Extracts from Adzuki Bean Seed Coat against Two Pathogens

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