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作 者:王虹懿 吴海虹[2] 张新笑 刘芳[2,3] 孙芝兰 诸永志[2] 王道营 徐为民[2] 彭景[1] WANG Hong-yi;WU Hai-hong;ZHANG Xin-xiao;LIU Fang;SUN Zhi-lan;ZHU Yong-zhi;WANG Dao-ying;XU Wei-min;PENG Jing(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology,Nanjing 210014,China)
机构地区:[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]省部共建国家重点实验室培育基地-江苏省食品质量安全重点实验室,江苏南京210014
出 处:《食品工业科技》2020年第7期95-101,共7页Science and Technology of Food Industry
基 金:江苏省农业自主创新基金(CX(18)1006);江苏省克氏原鳌虾产业技术体系(JFRS-03);国家自然科学基金(31601530);江苏省食品质量与安全重点实验室自主研究课题(jg201701);江苏省政策引导类计划(苏北科技专项,SZ-SQ2018033)。
摘 要:首先以群体感应报告菌株紫色杆菌CV026检测模型,确定绿原酸的群体感应抑制活性,结合HPLC-MS/MS检测其对荧光假单胞菌释放信号分子的影响。以胞外酶活性、嗜铁素、群集与泳动为评价指标,通过添加外源信号分子分析绿原酸对荧光假单胞菌群体感应活性及腐败特性的调控作用。结果表明:在不影响荧光假单胞菌正常生长的剂量下,绿原酸可以减少其信号分子的产生,明显抑制荧光假单胞菌嗜铁素的产生、胞外蛋白酶、胞外脂肪酶活性、群集与泳动等相关腐败特性,且随着绿原酸浓度的升高,抑制效果更趋明显。因此,绿原酸具有较好的群体感应抑制活性,该研究为绿原酸作为群体感应抑制剂的开发提供了理论支持。Firstly,the inhibitory activity of quorum sensing of chlorogenic acid was determined by the detection model of Chromobacterium violaceum CV026 strain,and the effect of chlorogenic acid on the signal molecules released by Pseudomonas fluorescens was detected by HPLC-MS/MS.Based on the evaluation indexes of extracellular enzyme activity,ferritin,colony and swimming,the regulation of chlorogenic acid on colony induction activity and putrefaction of Pseudomonas fluorescens were analyzed by adding exogenous signal molecules.The results showed that chlorogenic acid could reduce the AHLs released by Pseudomonas fluorescens.Chlorogenic acid could effectively inhibit siderophore production,extracellular protease and lipase,swarming and swimming motility of Pseudomonas fluorescens.The concentration was positively correlated with its inhibitory effect.These results showed that chlorogenic acid had a great inhibitory activity,this study provided a basis for expanding the industrial application of chlorogenic acid as a novel inhibitor of spoilage bacteria.
分 类 号:TS201.3[轻工技术与工程—食品科学]
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