槐糖脂对金黄色葡萄球菌的抑菌机理  

Inhibitory Effect and Mechanisms of Sophorolipids against Staphyloccocus aureus

作　　者：胡静[1] 赵小慧[1] 朱春玉[1] 胡风庆[1] 回晶[1] 

机构地区：[1]辽宁大学生命科学院生物材料与生物制药实验室,辽宁沈阳110036

出　　处：《食品科学》2012年第5期33-36,共4页Food Science

基　　金：沈阳市发展与改革委员会高技术研发基金项目(2010-16);辽宁省教育厅科学基金项目(L2010150);辽宁大学青年基金项目(2009LDQN25)

摘　　要：通过测定槐糖脂抑制金黄色葡萄球菌最低抑菌质量浓度和生长曲线,探讨槐糖脂对金黄色葡萄球菌的抑菌机理,同时利用扫描电镜和透射电镜观察金黄色葡萄球菌显微形态。结果表明:槐糖脂能有效抑制金黄色葡萄球菌生长,且抑制作用体现质量浓度依赖特性,最小抑菌质量浓度(MIC)为1.5625mg/mL。酸性和高温条件不影响槐糖脂抑菌性,表明其具有很好的稳定性。电镜结果表明,槐糖脂对金黄色葡萄球菌的抑制可能源于其对菌体细胞壁和细胞膜的破坏作用。To explore antibacterial mechanisms of sophorolipids against Staphylococcus aureus, the minimum inhibitory concentration （MIC） of sophorolipids against S. aureus and the growth curves of S. aureus were determined. The microscopic structure of S. aureus was observed through scanning electron microscope （SEM） and transmission electron microscope （TEM）. Results showed that sophorolipids effectively inhibited the growth of S.aureus. The inhibitory effect of sophorolipids was a concentration-depended mode, and the MIC of sophorolipids was 1.5625 mg/mL. However, the inhibitory effect of sophorolipids was stable at acid and high temperature condition, indicating that it had excellent stability. Furthermore, sophorolipids should pay antibacterial role through destroying cell membrane and cell wall according to SEM and TEM.

关 键 词：槐糖脂 抑菌 最小抑菌质量浓度 扫描电镜 透射电镜 

分 类 号：Q935[生物学—微生物学]