肉桂醛对大肠杆菌和绿脓杆菌的作用机制  

Inhibitory effect of cinnamaldehyde against Escherichia coli and Pseudomonas aeruginosa

作　　者：王帆[1,2,3] 杨静东[1,2,3] 王春梅[1] 石志琦[1] 

机构地区：[1]江苏省农业科学院食品质量安全与检测研究所,江苏南京210014 [2]江苏省食品质量安全重点实验室(省部共建国家重点实验室培育基地),江苏南京210014 [3]农业部食用农产品安全监控重点开放实验室,江苏南京210014

出　　处：《江苏农业学报》2011年第4期888-892,共5页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(09)103]

摘　　要：本文研究了肉桂醛对大肠杆菌和绿脓杆菌生长、结构和生理指标的影响。采用肉汤稀释法测得肉桂醛对大肠杆菌和绿脓杆菌的最小抑制浓度分别为2.5 mmol/L和5.0 mmol/L,经10.0 mmol/L肉桂醛分别处理2 h和3 h的大肠杆菌和绿脓杆菌的生长完全受到抑制,扫描电镜结果显示此时大肠杆菌细胞表面出现凹陷,绿脓杆菌周围产生了大量絮状物质。在肉桂醛处理后,大肠杆菌的过氧化氢(H2O2)含量、丙二醛(MDA)含量和超氧化物歧化酶(SOD)活力均有提高,而绿脓杆菌没有明显变化,表明肉桂醛可能通过氧化胁迫损伤大肠杆菌菌体,并导致其死亡;而绿脓杆菌在肉桂醛作用下,虽能形成菌膜,保护菌体免受氧化损伤,但抑制了其生长。Effects of cinnamaldehyde on the growth,morphological character and physical quality of Escherichia coli and Pseudomonas aeruginosa were studied.The results showed that the minimum inhibitory concentrations of cinnamaldehyde against E.coli and P.aeruginosa were 2.5 mmol/L and 5.0 mmol/L,respectively.The growth of E.coli and P.aeruginosa were inhibited after treating with 10.0 mmol/L of cinnamaldehyde for 2 h and 3 h,respectively.Observation under scanning electron microscope revealed that the surface structure of E.coli was damaged and floccus appeared around P.aeruginosa cells at this time.The contents of H2O2,MDA and activity of SOD of E.coli increased after treated with cinnamaldehyde,but those of P.aeruginosa did not.These results suggested that cinnamaldehyde could cause oxidative damage of E.coli and biofilm forming of P.aeruginosa.

关 键 词：肉桂醛 大肠杆菌 绿脓杆菌 作用机制 

分 类 号：S763.13[农业科学—森林保护学]