硫辛酸对阪崎克罗诺杆菌感染能力的抑制作用  

Anti-infective Activity of Lipoic Acid against Cronobacter sakazakii

作　　者：郭都[1] 赵宇阳 王瑞霞 王硕 夏效东[1] 石超[1] GUO Du;ZHAO Yuyang;WANG Ruixia;WANG Shuo;XIA Xiaodong;SHI Chao(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2020年第17期188-195,共8页Food Science

基　　金：中央高校基本科研业务费专项资金项目(2452017228);中国博士后科学基金项目(2017M623256);国家自然科学基金青年科学基金项目(31801659)。

摘　　要：硫辛酸是一类天然的类维生素化合物,广泛分布于水果、蔬菜中。为评价硫辛酸对阪崎克罗诺杆菌感染能力的抑制作用,本研究探究了硫辛酸对阪崎克罗诺杆菌泳动及群集运动能力、生物被膜形成能力、黏附及侵入宿主细胞能力以及在巨噬细胞中存活及增殖能力的影响。结果表明,硫辛酸对阪崎克罗诺杆菌3株标准菌株和3株分离菌株的最小抑菌浓度均为5.00 mg/mL,硫辛酸对阪崎克罗诺杆菌ATCC 29544的亚抑制浓度为30、60μg/mL。亚抑制浓度的硫辛酸可抑制阪崎克罗诺杆菌的泳动及群集运动能力、生物被膜形成能力、黏附及侵入Caco-2细胞能力。此外,硫辛酸可降低阪崎克罗诺杆菌在小鼠巨噬细胞RAW 264.7中存活及增殖的能力。综上,硫辛酸可有效抑制阪崎克罗诺杆菌并降低其感染宿主的能力。硫辛酸有潜力作为膳食补充剂用于预防或控制由阪崎克罗诺杆菌引起的相关食源性疾病。Lipoic acid(LA)is a class of natural vitamin-like compounds widely distributed in fruits and vegetables.This study investigated the effects of LA on the swimming and swarming motility and biofilm-forming capacity of Cronobacter sakazakii and its ability to adhere and invade the host cells as well as to survive and replicate in macrophages.The results showed that LA could effectively inhibit C.sakazakii with minimum inhibitory concentrations(MICs)of 5.00 mg/mL for three standard strains and three isolated strains,and sub-minimum inhibitory concentrations(SIC)of 30 and 60μg/mL for C.sakazakii ATCC 29544.The SICs of LA inhibited the swimming and swarming motility and biofilm-forming capacity of C.sakazakii,and its ability to adhere and invade Caco-2 cells.In addition,the ability to survival and replicate in mouse macrophages RAW 264.7 was suppressed by LA at SICs.These findings suggest that LA can effectively inhibit the growth of C.sakazakii and significantly reduce its infection ability.LA has the potential to act as a dietary supplement to prevent or control foodborne diseases associated with C.sakazakii.

关 键 词：硫辛酸 阪崎克罗诺杆菌 抗感染 生物被膜 CACO-2细胞 

分 类 号：Q939.9[生物学—微生物学]