樟芝深层发酵菌丝体提取物对食源性致病菌的抑制作用  

The Antibacterial Effect of Extracts from Antrodia camphorata Mycelium by Submerged Fermented on Food-borne Pathogens

作　　者：李华祥 石瑀 蒋文浩 王娟娟 陆春雷 高亚军 贾禄强 杨振泉[1] Li Huaxiang;Shi Yu;Jiang Wenhao;Wang Juanjuan;Lu Chunlei;Gao Yajun;Jia Luqiang;Yang Zhenquan(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,Jiangsu;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江南大学食品学院,江苏无锡214122

出　　处：《中国食品学报》2022年第3期47-52,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省自然科学基金项目(BK20190890);国家自然科学基金项目(32001661,32102100)。

摘　　要：樟芝是一种珍稀食药两用大型蕈菌,具有解酒保肝、抗肿瘤、抗病毒、调节免疫等多种生物活性。本文以成本低廉且易获得的樟芝深层发酵菌丝体为原料,用甲醇、乙醇、乙酸乙酯及水提取樟芝菌丝体中的活性物质,采用牛津杯法检测上述4种樟芝菌丝体提取物对15株食源性致病菌的抑制作用,结果表明樟芝菌丝体甲醇提取物抑菌谱最广,对其中7株致病菌(金黄色葡萄球菌、蜡样芽孢杆菌、河流弧菌、创伤弧菌、最小弧菌、霍乱弧菌及副溶血性弧菌)的生长抑制效果均较为显著;随后检测了4种樟芝菌丝体提取物对测试菌的最小抑菌浓度(MIC),结果樟芝菌丝体不同提取物对测试菌的最小抑菌质量浓度范围为0.3~41.0 mg/mL;最后,采用平板菌落计数法验证樟芝甲醇提取物对金黄色葡萄球菌、副溶血性弧菌及最小弧菌的抑菌效果,结果樟芝菌丝体甲醇提取物在最小抑菌浓度下对上述3种菌的最大抑菌率均在92%以上,抑菌效果极为显著。本研究成果为开发安全高效、功能多样的新型食品抑菌剂提供了新思路。Antrodia camphorata is a precious edible and medicinal mushroom,which has many biological activities such as hepatoprotective,anti-cancer,anti-tumor,anti-virus,anti-oxidation,and immune regulation.In this study,the myceliam of Antrodia camphorate by submerged fermentation,were used to extract the active substances with methanol,ethanol,ethyl acetate and water.Then,the Oxford cup method was used to detect the antibacterial spectrum of the 4 kinds of extracts from myceliam of Antrodia camphorate on 15 food-borne pathogenic bacteria.It was found that the methanol extract from myceliam of Antrodia camphorata had the broadest antibacterial spectrum and significant inhibitory effect on 7 pathogenic bacteria(Staphylococcus aureus,Bacillus cereus,Vibrio parahaemolyticus,Vibrio cholerae,Vibrio fluvial,Vibrio vulnificus,and Vibrio minimal).Subsequently,the two-fold gradient dilution method was used to determine the minimum inhibitory concentrations(MIC)of the extracts from myceliam of Antrodia camphorate on the tested bacteria.It was found that the MIC are from 0.3 to 41.0 mg/mL.Finally,the plate colony counting method was used to further verify the antibacterial activity of methanol extract from myceliam of Antrodia camphorata on Staphylococcus aureus,Vibrio parahaemolyticus and Vibrio minimum,it was found that the maximum antibacterial rates of the methanol extract from myceliam of Antrodia camphorate are all more than 92%at the minimum inhibitory concentration.This study expands the application of Antrodia camphorata in the food engineering field,and provide a new perspective for the development of new food bacteriostatic agents that are safe,efficient,and multifunctional.

关 键 词：樟芝 提取物 抑菌 食源性致病菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]