鼠李糖乳杆菌MS1对副溶血弧菌群体感应淬灭作用的研究  

Quorum sensing quenching effect of Lactobacillus rhamnosus MS1 on Vibrio parahaemolyticus

作　　者：上官文丹 陈松[1] 韩翔鹏 刘丹[1] 李尧 钟青萍[1] SHANGGUAN Wendan;CHEN Song;HAN Xiangpeng;LIU Dan;LI Yao;ZHONG Qingping(Guangdong Provincial Key Laboratory of Food Quality and Safety,College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]广东省食品质量与安全重点实验室,华南农业大学食品学院,广东广州510642

出　　处：《食品与发酵工业》2021年第24期64-70,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31972046);广东省自然科学基金项目(2021A1515011083);国家重点研发计划(2017YFC1601203);广东省科技计划项目(2020B1212060059)。

摘　　要：从发酵食品中筛选并研究对副溶血弧菌群体感应和生物被膜形成具有抑制作用的乳酸菌菌株。采用哈维氏弧菌BB170生物发光法筛选出7株对副溶血弧菌群体感应淬灭活性较强的乳酸菌菌株,其中鼠李糖乳杆菌MS1菌株的乙酸乙酯提取物(MS1-QSI)的淬灭效果较好,抑制率达69.54%。在亚抑菌浓度下,MS1-QSI对副溶血弧菌群体感应信号分子AI-2活性、鞭毛运动(群集和泳动)、胞外多糖合成、生物被膜形成均有抑制作用,并表现出浓度依赖性。光学显微镜、场发射扫描电镜以及激光共聚焦显微镜的观察结果亦证实了MS1-QSI对生物被膜的抑制作用。该研究表明鼠李糖乳杆菌MS1对副溶血弧菌有良好的群体感应淬灭活性,为开发一种新型的乳酸菌生物制剂提供理论基础。Lactic acid bacteria(LAB)with inhibitory effects on quorum sensing and biofilm formation of Vibrio parahaemolyticus were screened from fermented foods.Seven LAB strains with quenching activity against QS of V.parahaemolyticus were screened using Vibrio harveyi BB170 bioluminescence method.Among them,Lactobacillus rhamnosus MS1 showed strong anti-QS activity and the inhibition rate was 69.54%.At sub-bacteriostatic concentration,MS1-QSI inhibited the AI-2 activity,flagellar movement(swarming and swimming),biofilm formation and extracellular polysaccharide synthesis of V.parahaemolyticus in a concentration-dependent manner.The inhibition of MS1-QSI on biofilms was also confirmed by observations using optical microscope,field emission scanning electron microscope and laser confocal microscope.This study indicated that L.rhamnosus MS1 possessed promising quorum sensing quenching activity against V.parahaemolyticus,which may provide theoretical foundation for the development of novel LAB-based biological agent.

关 键 词：副溶血弧菌 乳酸菌 AI-2 群体感应抑制剂 生物被膜 

分 类 号：TS201.3[轻工技术与工程—食品科学]