香辛料提取物对副溶血弧菌生物膜的抑制作用  

Inhibition effects of spices on biofilm formation of Vibrio parahaemolyticus

作　　者：魏宇清[1,2,3] 谢婷[1] 刘欢[1] 刘羽霏[1] 钟青萍[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省微生物研究所,广东广州510070 [3]省部共建华南应用微生物国家重点实验室,广东广州510075

出　　处：《食品工业科技》2017年第4期101-105,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271956);2015年广东省质量工程项目-食品微生物学精品资源共享课

摘　　要：对大蒜、肉桂等6种天然的香辛料分别采用水和80%乙醇进行提取并筛选出对副溶血弧菌抑菌能力较强的提取物,探究这些香辛料提取物对副溶血弧菌生物膜的抑制作用。研究结果表明大蒜、肉桂、丁香具有较强的抗菌作用,而花椒、小茴香、迷迭香则相对较弱。肉桂和大蒜的乙醇提取物对副溶血弧菌的最低抑菌浓度(Minimum inhibitory concentration,MIC)皆为6.25 mg/m L。亚抑菌浓度的提取物除了能够抑制副溶血弧菌生物膜的形成,还能抑制生物膜内细菌的代谢活性,减少细菌胞外多糖的分泌。激光共聚焦扫描显微镜(Confocal Laser Scanning Microscope,CLSM)观察发现,处理后死细胞的数量明显增多,且生物膜内多糖的含量明显变少。In this study,antibacterial activities of 6 spice samples were extracted by water or ethanol,then 2 spices whose antibacterial activities were more efficient were selected to analyze the inhibition effects on biofilm of Vibrio parahaemolyticus（ VP）.The results showed that,the garlic,cinnamon and clove had the stronger antibacterial activities,but the antibacterial activities of Chinese prickly ash,fennel and rosemary were lower.MIC values of the garlic,cinnamon were 6.25 mg / m L for VP,respectively.Sub- MICs of all the extracts could not only inhibit the biofilm formation,but also reduce the metabolic activity and the secretion of extracellular polysaccharide of cells in the biofilms. With the aid of confocal laser scanning microscope（ CLSM）,the increase of dead cell numbers and the decrease of biofilm polysaccharides could be observed obviously.

关 键 词：香辛料 副溶血弧菌 生物膜 抑制 

分 类 号：TS201.3[轻工技术与工程—食品科学]