铁盐对阪崎肠杆菌的杀菌效应研究  

The sterilization of ferric salts on Cronobacter sakazakii

作　　者：冯程远 徐丹 王猷胜 彭姝瑞 莫海珍 李红波 胡梁斌 FENG Chengyuan;XU Dan;WANG Yousheng;PENG Shurui;MO Haizhen;LI Hongbo;HU Liangbin(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi′an 710021,China;China Tobacco Jiangsu Industrial Co.,Ltd,Nanjing 210019,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]江苏中烟工业有限责任公司,江苏南京210019

出　　处：《河南工业大学学报（自然科学版）》2022年第4期9-17,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金面上项目(32172321);陕西省重点研发计划(2021NY-174)。

摘　　要：阪崎肠杆菌(Cronobacter sakazakii)是污染婴幼儿奶粉的一种重要致病菌,现亟须开发安全、高效的杀菌剂保障婴幼儿奶粉的安全性。受铁死亡启发,探索了5种常见铁盐对阪崎肠杆菌的杀菌作用,测定其最小杀菌浓度(minimum bactericidal concentration, MBC),并从细胞膜完整性、细胞内活性氧(reactive oxygen species, ROS)水平、脂质过氧化程度等方面探究了铁盐对阪崎肠杆菌的杀菌机制。结果发现:5种铁盐对阪崎肠杆菌均有一定程度的杀菌作用,其中氯化铁的杀菌效果最强,其MBC为200μmol/L;氯化铁处理阪崎肠杆菌后,菌体细胞膜破损,胞内ROS水平显著上升,且脂质过氧化程度加剧,而ROS清除剂N-Acetyl-L-cysteine(NAC)和铁死亡抑制剂Liproxstatin-1(Lip-1)能缓解氯化铁对阪崎肠杆菌的杀菌效果,表明外源性氯化铁会诱导阪崎肠杆菌发生铁死亡。本研究为铁盐在食品杀菌中的应用提供了理论依据,也为食源性致病菌的控制提供了新思路。Cronobacter sakazakii(C. sakazakii) is an important pathogen that contaminats powdered infant formula. Therefore, it is urgent to develop safe and efficient bactericidal agents to ensure the safety of infant milk powder. Inspired by ferroptosis, the bactericidal effects of five common iron salts on C. sakazakii were evaluated, including minimum bactericidal concentration(MBC), cell membrane integrity, intracellular reactive oxygen species(ROS), degree of lipid peroxidation. The results showed that the five ferric salts performed certain bactericidal effects on C. sakazakii, among which ferric chloride showed the strongest bactericidal effect with the MBC of 200 μmol/L. When treated with ferric chloride, the cell membrane of C. sakazakii was damaged, the level of intracellular ROS increased significantly, and the degree of lipid peroxidation increased. Meanwhile, the addition of ROS scavenger N-Acetyl-L-cysteine and ferroptosis inhibitor Liproxstatin-1 could alleviate the bactericidal effect of ferric chloride on C. sakazakii, which indicated that exogenous ferric chloride could induce ferroptosis of C. sakazakii. This study provides a theoretical basis for the application of ferric salts in food sterilization, and also provides a new idea for the control of foodborne pathogens.

关 键 词：阪崎肠杆菌 铁盐 杀菌 细胞膜完整性 细胞内活性氧 脂质过氧化 

分 类 号：TS201.6[轻工技术与工程—食品科学]