摘要
本研究旨在利用二维相关红外光谱结合红外光谱差减法探究强酸性电解水(Acidic electrolyzed water,AEW)杀灭食源性致病菌的分子作用机制。经AEW处理后的三种常见食源性致病菌(副溶血性弧菌、沙门氏杆菌、单增李斯特菌),以其和电解水接触时间为微扰条件,分析其和电解水接触过程中光谱动态变化过程,获取电解水处理对其相应化学基团的干扰信息。结果显示,AEW使致病菌蛋白质二级结构发生改变,使β折叠含量逐渐增高,β转角含量逐渐降低。本研究为以后利用光谱技术揭示电解水灭菌分子机制奠定了基础。
The purpose of this study was to explore the molecular mechanism of killing foodborne pathogenic bacteria （AEW）in strongly acidic electrolytic water （Acidic electrolyzed water） by two dimensional correlation infrared spectroscopy （IR）and infrared spectral subtraction （IR）. Three common foodborne pathogenic bacteria （Vibrio parahemolyticus, Salmonellaenterica and Listeria monocytogenes） treated with AEW were used as perturbation conditions to analyze the dynamicchanges of spectrum during contact with electrolytic water. The interference information of electrolytic water treatment onthe corresponding chemical groups was obtained. The results shown that AEW changed the secondary structure of protein,increased the content of β -fold and decreased the content of β -corner. This study laid a foundation for revealing themolecular mechanism of electrolytic water sterilization by spectral technique.
作者
林艳宁
陶宁萍
卢瑛
赵勇
许长华
LIN Yan-ning;TAO Ning-ping;LU Ying;ZHAO Yong;XU Chang-hua(College of Food Sciences ＆ Technology/Shanghai Ocean University, Shanghai 201306, China;Research Center of Shanghai Aquatic Products Processing and Storage Engineering Technology, Shanghai 201306, China;AquaticProductsStorage and Preservation Quality Safety Risk Assessment Laboratory of Agricultural Ministry,Shanghai201306,China)
出处
《山东农业大学学报（自然科学版）》
CSCD
北大核心
2018年第3期424-428,共5页
Journal of Shandong Agricultural University：Natural Science Edition
基金
中国国家自然科学基金(31401571)
上海市科技兴农重点攻关项目(沪农科攻字(2016)第4-4号)
上海市科学技术委员会部分地方院校能力建设项目(15320502100)
“十二五”国家科技支撑计划重大项目(2015BAD17B01,2015BAD17B02)
关键词
强酸性电解水
食源性致病菌
二维相关红外光谱
灭菌机制
Acidic electrolyzed water （AEW）
food-borne pathogenic bacteria
two dimensional correlation infraredspectroscopy
sterilization mechanism
