麝香草酚破坏小肠结肠炎耶尔森氏菌细胞膜并抑制其生物被膜的形成研究  

Study on the disruption of cell membrane of Yersinia enterocolitica and inhibition of its biofilm formation by thymol

作　　者：高畅 田露 卢家兴 龚国利[1] GAO Chang;TIAN Lu;LU Jia-xing;GONG Guo-li(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报》2024年第1期51-58,共8页Journal of Shaanxi University of Science & Technology

基　　金：陕西省教育厅专项科研计划项目(21JK0541);陕西省咸阳市秦创原科技创新专项项目(2021ZDZX-NY-0007)。

摘　　要：小肠结肠炎耶尔森氏菌(Yersinia enterocolitica)是食品工业中常见的致病菌,其生物被膜是主要的污染源.为了阐明麝香草酚对Y.enterocolitica的抑制机制,本研究首先测定了最小抑制浓度(MIC)、最小抑制生物被膜浓度(MBIC)和最小清除生物被膜浓度(MBEC),随后检测了细胞膜电位以及细胞内ATP和pH值的变化,最后在激光共聚焦显微镜(CLSM)、场发射扫描电子显微镜(FEGSEM)和光学显微镜下,直接观察了麝香草酚引起的细胞膜损伤及其对生物被膜的抑制作用.结果显示,麝香草酚对Y.enterocolitica的MIC为0.156 25 mg/mL,MBIC仅为1/16 MIC,改变了细胞形态并导致胞内ATP降低、膜去极化和pH下降.旨在探索麝香草酚抑制Y.enterocolitica及其生物被膜的机理,从而为麝香草酚能否作为植物源天然防腐剂提供更多参考.Yersinia enterocolitica is a common spoilage bacterium in the food industry,and its biofilm is a major source of contamination.In order to elucidate the mechanism of inhibition of Y.enterocolitica,the minimum inhibitory concentration(MIC),minimum inhibitory biofilm concentration(MBIC)and minimal biofilm eradicate concentration(MBEC)were first determined,followed by the cell membrane potential and the changes of intracellular ATP and pH,and finally under laser confocal microscopy(CLSM),field emission scanning electron microscopy(FEGSEM)and light microscopy,Thymol-induced cell membrane damage and its inhibitory effect on biofilm were directly observed.The results illustrated that thymol had a MIC of 0.15625 mg/mL against Y.enterocolitica and only 1/16 MIC for MBIC,which changed cell morphology and led to decreased intracellular ATP,membrane depolarization,and pH decrease.This paper aims to explore the mechanism of thymol inhibiting Y.enterocolitica and its biofilm,so as to provide more reference for whether thymol can be used as a plant-derived natural preservative.

关 键 词：麝香草酚 小肠结肠炎耶尔森氏菌 生物被膜 细胞膜完整性 

分 类 号：TS201.3[轻工技术与工程—食品科学]