摘要
本研究以竹叶为材料,采用微波辅助热回流法提取得到竹叶黄酮,通过测定抑菌圈直径和最低抑菌浓度(minimum inhibitory concentration,MIC)研究其对大肠杆菌(Escherichia coli,E. coli)的抑菌能力。继而通过绘制大肠杆菌时间-杀伤曲线、测定大肠杆菌细胞壁通透性、琥珀酸脱氢酶(SDH)、苹果酸脱氢酶活性(MDH)、胞内蛋白合成能力、细胞膜完整性等指标研究竹叶黄酮对大肠杆菌的抑菌机理。抑菌能力试验结果显示:随着竹叶黄酮添加浓度的增加,抑菌圈直径逐渐增大,对大肠杆菌的MIC为0.06 mg/mL,抑菌能力较强;抑菌机理研究结果表明:添加竹叶黄酮可抑制大肠杆菌数量的增长,同时破坏细胞壁的通透性和细胞膜的完整性,降低琥珀酸脱氢酶、苹果酸脱氢酶活性,干扰大肠杆菌胞内蛋白的合成,对大肠杆菌有较好的抑制能力。
Bamboo leaves as raw materials and the bamboo leafflavonoid was extracted by microwave-assisted thermal reflux method,The antibacterial ability of bamboo leafflavonoids against Escherichia coli(E.coli)was studied by measuring the diameter of the inhibitory zone and the minimum inhibitory concentration(MIC).The antibacterial mechanism of the bamboo leafflavonoids on E.coli was studied by drawing E.coli time-killing curve,measuring cell wall permeability,succinate dehydrogenase(SDH)and malate dehydrogenase(MDH),the ability to synthesize intracellular proteins and membrane integrity.The results showed that bamboo leafflavonoids had antibacterial effect on E.coli and the MIC was 0.06 mg/mL,indicating a strong antibacterial ability.The antibacterial mechanism studies showed bamboo leaf flavonoids could inhibit the growth of E.coli,destroy the permeability of the cell wall and the integrity of the cell membrane,reduce the activity of succinate dehydrogenase and malate dehydrogenase,interfere with the synthesis of intracellular proteins in E.coli,and have a better inhibitory effect on E.coli.
作者
李晓
潘道东
王璇
张永芳
LI Xiao;PAN Daodong;WANG Xuan;ZHANG Yongfang(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450006;College of Food and Pharmacy,Zhejiang Provincial Key Laboratory of Animal Protein Food Deep Processing Technology,Ningbo University,Ningbo 315800)
出处
《中国食品添加剂》
CAS
北大核心
2023年第12期197-204,共8页
China Food Additives
基金
宁波市公益性项目(2019C10017、202002N3076)
国家水禽产业体系岗位科学家基金(CRAS-42-25)。
关键词
竹叶黄酮
大肠杆菌
抑菌能力
抑菌机理
bamboo leafflavonoids
Escherichia coli
antibacterial ability
antibacterial mechanism
