摘要
本文研究了迷迭香酸协同ε-聚赖氨酸对食品常见污染菌——金黄色葡萄球菌的抑菌作用,检测了两种抑菌成分对金黄色葡萄球菌的最小抑菌浓度(MIC)、抑菌圈、联合作用效果、抑菌动力学曲线、可溶性蛋白、还原糖外泄和菌表面蛋白SDS-PAGE(十二烷基磺酸钠-聚丙烯酰胺凝胶电泳)图谱的效果。结果表明:迷迭香酸和ε-聚赖氨酸对金黄色葡萄球菌的最小抑菌浓度(MIC)分别为4和0.1875 mg/mL,且抑菌浓度指数(FICI)为0.5,有较好的协同增效作用。1/4 MIC迷迭香酸和1/4 MICε-聚赖氨酸的复合有较强的抑菌活力,能损伤菌细胞膜,导致蛋白质和还原糖外泄,其蛋白图谱分析的菌体表面蛋白分子量变化,说明这两种抑菌成分促使金黄色葡萄球菌表面蛋白降解,抑制了金黄色葡萄球菌表面毒力因子的毒性。
The aim of the study was to evaluate the combined effects of rosmarinic acid and ε-polylysine,and the investigate synergy of this compounds against Staphylococcus aureus.The antibacterial effects were analyzed by the minimal inhibitory concentration(MIC),inhibition zone,synergistic action,antibacterial activities,soluble protein,reducing sugar leakage and bacterial surface protein SDS-PAGE(sodium dodecylsulphate polyacrylamide gel electrophoresis).Results showed that the MIC of rosmarinic acid and ε-polylysine to Staphylococcus aureus was 4 and 0.1875 mg/mL,respectively,and the FICI(fractional inhibitory concentration index)was 0.5,which had a good synergistic effect.1/4 MIC rosmarinic acid and 1/4 MIC ε-polylysine had strong antibacterial activity.They could damage the cell membrane of bacteria,lead to the leakage of protein and reduce sugar,and the molecular weight of the protein on the surface of bacteria changed by protein profile analysis showing that these two antibacterial ingredients promoted the degradation of the bacteria surface protein,then inhibited the toxicity of virulence factors on the surface of Staphylococcus aureus.
作者
汪蕾
刘洋
孙杨赢
潘道东
WANG Lei;LIU Yang;SUN Yang-ying;PAN Dao-dong(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315800,China;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,Ningbo 315800,China)
出处
《食品工业科技》
CAS
北大核心
2020年第14期192-196,227,共6页
Science and Technology of Food Industry
基金
国家水禽产业技术体系水禽加工与副产物综合利用(CARS-42-25)
宁波市科技富民项目(2017C10038)。
关键词
迷迭香酸
Ε-聚赖氨酸
金黄色葡萄球菌
抑菌
协同作用
rosmarinic acid
ε-polylysine
Staphylococcus aureus
antimicrobial effects
synergistic effects
