微酸性电解水对空肠弯曲菌的杀灭特性及机制

doi:10.7506/spkx1002-6630-20230619-147

食品科学 ›› 2024, Vol. 45 ›› Issue (8): 29-36.doi: 10.7506/spkx1002-6630-20230619-147

微酸性电解水对空肠弯曲菌的杀灭特性及机制

宋欣坤，庞柳欣，牛玲玲，岳婷，牛际涵，张春玲

（西北农林科技大学食品科学与工程学院，陕西杨凌 712100）

出版日期:2024-04-25 发布日期:2024-05-01
基金资助:
国家自然科学基金青年科学基金项目（31801658）

Inactivation Characteristics and Mechanism of Slightly Acidic Electrolyzed Water on Campylobacter jejuni

SONG Xinkun, PANG Liuxin, NIU Lingling, YUE Ting, NIU Jihan, ZHANG Chunling

(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Online:2024-04-25 Published:2024-05-01

摘要/Abstract

摘要： 探究微酸性电解水（slightly acidic electrolyzed water，SAEW）对空肠弯曲菌（Campylobacter jejuni）的杀灭效果和杀灭机制。通过使用不同有效氯质量浓度（available chlorine concentration，ACC）的SAEW对C. jejuni进行不同时间的处理，考察ACC和处理时间对杀菌效果的影响；通过加入蛋白质，考察蛋白质对SAEW杀菌效果的影响；此外，分析了SAEW对多代培养菌的杀灭效果。通过对细胞膜完整性、形态以及细胞内容物含量等变化分析，探究SAEW杀灭C. jejuni的机制。结果表明：SAEW对C. jejuni的杀灭效果与ACC和处理时间呈正相关；蛋白质会减弱SAEW的杀菌效果；C. jejuni在10 代内未对SAEW产生抗性反应；SAEW处理可破坏细胞膜完整性，菌体表面出现凹陷褶皱、破损，胞内核酸、蛋白质和ATP泄漏等变化，表明细胞膜受损可能是SAEW杀灭C. jejuni的主要原因。

关键词: 微酸性电解水；空肠弯曲菌；蛋白质；杀灭特性；机制

Abstract: In this study, the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW) against Campylobacter jejuni were examined. The effect of available chlorine concentration (ACC), treatment time and protein addition on the bactericidal activity of SAEW were investigated. In addition, the killing effect of SAEW on multi-generational cultures of C. jejuni was analyzed. The bactericidal mechanism was explored based on the changes in cell membrane integrity, morphology, and contents. The results showed that the inactivation of C. jejuni by SAEW was positively correlated with ACC and treatment time. Exogenous protein significantly weakened the bactericidal efficacy of SAEW. C. jejuni did not develop resistance to SAEW within ten passages. SAEW could destroy the integrity of the cell membrane. After treatment with SAEW, the cell surface was sunken, wrinkled and broken, and nucleic acid, protein and ATP leaked out from the cells, indicating that cell membrane damage may be the major reason for SAEW to inactivate C. jejuni.

Key words: slightly acidic electrolyzed water; Campylobacter jejuni; protein; killing characteristics; mechanism

中图分类号:

TS201.6

宋欣坤，庞柳欣，牛玲玲，岳婷，牛际涵，张春玲. 微酸性电解水对空肠弯曲菌的杀灭特性及机制[J]. 食品科学, 2024, 45(8): 29-36.

SONG Xinkun, PANG Liuxin, NIU Lingling, YUE Ting, NIU Jihan, ZHANG Chunling. Inactivation Characteristics and Mechanism of Slightly Acidic Electrolyzed Water on Campylobacter jejuni[J]. FOOD SCIENCE, 2024, 45(8): 29-36.

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微酸性电解水对空肠弯曲菌的杀灭特性及机制

Inactivation Characteristics and Mechanism of Slightly Acidic Electrolyzed Water on Campylobacter jejuni

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