葡萄籽原花青素对金黄色葡萄球菌的抑菌研究  

Antibacterial Mechanism of Grape seed Procyanidins against Staphylococcus aureus

作　　者：董晓敏[1] 韩瑞芳[1] 刘天明[1] 

机构地区：[1]齐鲁工业大学食品科学与工程学院,济南250353

出　　处：《食品工业》2015年第8期188-192,共5页The Food Industry

基　　金：国家自然科学基金(30970091)

摘　　要：从宁夏赤霞珠葡萄酿酒皮渣中分离出葡萄籽,经60%乙醇热萃取和柱纯化获得纯度98.5%的原花青素。以金黄色葡萄球菌(Staphylococcus aureus)为指示菌,研究原花青素的抑菌机制。结果表明:原花青素能够有效抑制菌体生长,其最低抑菌质量浓度(MIC)为4.0 mg/m L。经原花青素溶液作用后,菌体可溶性总蛋白含量与对照组相比明显减少,菌体细胞外渗液的电导率上升和核酸类物质的泄漏量增大,且原花青素浓度越大,抑制效果越明显。扫描电镜照片显示出经原花青素处理过的菌体细胞表面褶皱,细胞壁遭到破坏。由此推断,葡萄籽原花青素通过破坏细胞通透性及减少胞内蛋白(酶)量而使菌体丧失了增殖能力或者死亡。The grape seeds were isolated from Ningxia cabemet sauvignon grape, treated by 60% ethanol heat extraction and purification to obtain 98.5% purity of procyanidins. The antibacterial mechanism of procyanidins against Staphylococcus aureus was studied. Results showed that procyanidins effectively inhibited the growth of S.aureus, and the minimum inhibitory concentration （MIC） of procyanidins was 4.0 mg/mL. After treated with procyanidins, the total content of cell soluble proteins significantly decreased, compared with the control. Relative electrical conductivity and the leakage of macromolecules with ultraviolet absorption increased. And the greater the concentration of proeyanidins, the more apparent inhibiting effects. Scanning electron microscope photograph showed the bacterial surface wrinkled and cell wall destroyed. The results suggested that grape seed procyanidins caused the inhibition in the bacterial reproduction or killed the bacterial cells by affecting the permeability of cell and reducing the intracellular proteins.

关 键 词：葡萄籽 原花青素 金黄色葡萄球菌 抑菌机理 

分 类 号：TS201.3[轻工技术与工程—食品科学]