(-)-β-蒎烯对沙门氏菌的抑菌机制  

Antibacterial Activity and Mechanism of(-)-β-Pinene against Salmonella

作　　者：何静如[1] 刘雪[1] 陈文学[1] 陈卫军[1] 陈海明[1] HE Jingru;LIU Xue;CHEN Wenxue;CHEN Weijun;CHEN Haiming(College of Food Science and Technology,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品科学》2019年第1期44-49,共6页Food Science

基　　金：国家自然科学基金应急管理项目(31640061);国家自然科学基金地区科学基金项目(31760480)

摘　　要：研究(-)-β-蒎烯对沙门氏菌的抑菌机制,为其作为天然食品防腐剂的可能性提供理论参考。采用肉汤稀释法确定其最小抑菌浓度(minimal inhibition concentration,MIC),通过扫描电子显微镜观察和电导率测定研究其对沙门氏菌细胞形态与结构的影响;通过测定琥珀酸脱氢酶(succinic acid dehydrogenase,SDH)和α-酮戊二酸脱氢酶(α-ketoglutarate dehydrogenase,α-KGDH)活力,研究其对沙门氏菌三羧酸循环的影响;通过测定腺苷三磷酸(adenosine triphosphate,ATP)含量变化趋势,探究其对沙门氏菌能量代谢的影响。结果显示:(-)-β-蒎烯对沙门氏菌的MIC为20 mL/L,并会破坏其细胞形态和结构,导致菌悬液电导率增加,同时会造成菌体SDH和α-KGDH活力增大以及ATP含量下降。This research aimed to study the antibacterial mechanism of (-)-β-pinene on Salmonella for the purpose of providing a theoretical basis for the potential application of (-)-β-pinene as a natural food preservative. The minimum inhibitory concentration (MIC) was determined using the broth dilution method. The morphology and structure of Salmonella cells exposed to (-)-β-pinene were characterized by scanning electron microscope (SEM) and conductivity measurement. The activity of two key enzymes succinic acid dehydrogenase (SDH) and α-ketoglutarate dehydrogenase (α-KGDH) were measured to analyze the influence of (-)-β-pinene on the tricarboxylic acid cycle. Also, the effect of the change in ATP content on energy metabolism in Salmonella was investigated. The results showed that (-)-β-pinene had an MIC of 20 mL/L for Salmonella , and damaged cell morphology and structure, thus leading to increased conductivity of the bacterial suspension, as well as increased SDH and α-KGDH activity and decreased ATP level in the bacterial cells.

关 键 词：(-)-β-蒎烯 沙门氏菌 细胞形态结构 三羧酸循环关键酶 腺苷三磷酸 

分 类 号：TS205.9[轻工技术与工程—食品科学]