钝顶螺旋藻提取物对细菌群体感应的抑制作用  被引量:10

Inhibitory Activity of Methanol Extract from Spirulina platensis on Bacterial Quorum Sensing

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作  者:曾惠[1] 刘尊英[1] 朱素芹[1] 董士远[1] 赵元晖[1] 曾名湧[1] 

机构地区:[1]中国海洋大学食品科学与工程学院,山东青岛266003

出  处:《食品科学》2012年第7期138-141,共4页Food Science

基  金:国家自然科学基金项目(31071613);山东省科技攻关计划项目(2009GG10005011)

摘  要:以mini-Tn5突变株Chromobacterium violaceum CV026为报告菌检测系统,研究钝顶螺旋藻甲醇提取物的群体感应抑制活性及对大菱鲆腐败菌Shewanella putrefacens生物膜形成的影响。结果表明:螺旋藻75%甲醇提取物(0.125~1.000g/100mL)不仅能显著降低Chromobacterium violaceum CV026细菌紫色菌素的产生,而且能显著抑制外源信号分子N-已酰化高丝氨酸内酯(10μmol/L C6-HSL)诱导的报告菌紫色菌素的增加。当螺旋藻提取物添加质量浓度为1.000g/100mL时,对报告菌紫色菌素的抑制率达87.67%,对Shewanella putrefacens生物膜的形成抑制率达77.05%,与对照差异均达显著水平(P<0.05)。抑菌实验表明,在给定的质量浓度范围内,螺旋藻提取物对报告菌的生长无显著影响;螺旋藻提取物抑制紫色色素的产生与生物膜的形成不是通过抑制细菌的生长来实现的,而与抑制信号分子诱导的群体感应现象有关;螺旋藻提取物具有较强的细菌群体感应抑制活性,可作为细菌群体感应抑制剂用于新鲜食品及其制品的贮藏与保鲜。The inhibitory activity of methanol extract from Spirulina platensis on quorum sensing in the mini-Tn5 mutant Chromobacterium violaceum CV026 was investigated. The violacein and biofilm production in CV026 and Shewanella spp. were also measured. The results indicated that 75% methanol extract from Spirulina platensis not only significantly reduced violacein production and biofilm formation at a concentration of 0.125- 1.000 g/100 mL, but also inhibited violacein production induced by exogenous N-hexanoyl homoserine lactone (10 μmol/L C6-HSL). The inhibitory rates of methanol extract at the dose of 1.000 g/100 mL on violacein production and biofilrn formation were 87.67% and 77.05%, respectively (P 〈0.05). The growth of CV026 was not affected by methanol extract at a concentration of 0.125 -1.000 g/100 mL, indicating the reduction of CV026 on violacein was due to HSL-induced quorum sensing but not the inhibitory growth of CV026. In conclusion, methanol extract from Spirulina platensis can significantly inhibit bacterial quorum sensing activity, and can therefore used as an bacterial quorum sensing inhibitor for the storage of fresh and processed food.

关 键 词:钝顶螺旋藻 群体感应抑制剂 N-己酰高丝酰胺内酯(C6-HSL) 

分 类 号:TS201.3[轻工技术与工程—食品科学]

 

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