脂肪酸及其衍生物的抑菌活性  

Antimicrobial activity of selected fatty acids and their derivatives

作　　者：张希[1] 杨明[1] 宋飞[1] 张辉[1] 冯凤琴[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《浙江大学学报（农业与生命科学版）》2013年第2期155-160,共6页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金面上资助项目(31071501)

摘　　要：以致病性大肠杆菌(Escherichia coli)O157:H7和白色念珠菌(Candida albicans)为供试菌,测定10种饱和脂肪酸、6种不饱和脂肪酸、9种单脂肪酸甘油酯、2种脂肪酸甲酯、3种脂肪酸乙酯和4种脂肪醇的抑菌活性.结果表明:中链饱和脂肪酸及其单脂肪酸甘油酯以及长链不饱和脂肪酸的抑菌活性较强,脂肪醇次之,长链饱和脂肪酸、脂肪酸甲酯以及乙酯的抑菌效果较弱,其中,脂肪酸乙酯的抑菌效果优于脂肪酸甲酯.说明脂肪酸碳链的长度,不饱和脂肪酸双键数目、双键位置以及取代基团种类是影响脂肪酸及其衍生物抑菌活性的重要因素.Fatty acids are ubiquitous molecules, which are typically bounded to other compounds such as glycerol, sugar or phosphate head groups to form various derivatives. They have diverse and potent biological activities, such as anti-inflammatory, anti-tumor, anti-protozoan, antiviral, antifungal and antibacterial activities. Although the antimicrobial activity of fatty acids and their derivatives has been well known for many years, the structural and functional features causing them to prevent microbial growth or survival are still unknown. The purpose of the present study was to find out the correlation between structural features and the antimicrobial activities. At first step, it was necessary to evaluate the efficacy of various fatty acids and their derivatives to control the growth of Escherichia coli O157 ： H7 and Candida albicans. The microorganisms used for screening studies were common in food （E. coil O157： HT） and clinical specimens （C. albicans） and were individually maintained through monthly transfers to the respective fresh medium （E. coil O157：H7 in trypticase soy broth at 37 ℃; C. albicans in Sabouraud-Dextrose broth at 30 ℃） and were stored at 4 ℃. Stock cultures were inoculated and grown on respective broth for 18-24 h to prepare active and working cultures. The tested samples included 10 kinds of saturated fatty acids, six different unsaturated fatty acids, nine kinds of monoacylglycerols, two types of fatty acid methyl esters, three kinds of fatty acid ethyl esters and four classes of fatty alcohols. They were dissolved in 95% ethanol, sterile Tween-80 （final concentrations of ethanol and Tween-80 were 1.5%, respectively） and then were filter-sterilized using a 0.22 μm pore size membrane filter. Ethanol and Tween-80 controls were used for each experiment to ensure that any observed inhibition was not due to them. Antibiotics were dissolved in 1.5% ethanol and tween-80 used as positive controls. The respective broths which contained 0. 015, 0. 007 5 mol/L fatty acids

关 键 词：脂肪酸 抑菌活性 大肠杆菌O157 H7 白色念珠菌 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]