丁香、肉桂精油对三种常见致病菌的抑菌机理研究  

Study on Bacteriostatic Mechanism of Clove and Cinnamon Essential Oils Against Three Common Pathogenic Bacteria

作　　者：戴朝阳 李福艳 胡丽云 朱思阳 DAI Zhaoyang;LI Fuyan;HU Liyun;ZHU Siyang(Hua An Tang Biotech Group Co.,Ltd.,Guangzhou 511434,China)

机构地区：[1]花安堂生物科技集团有限公司,广东广州511434

出　　处：《生物化工》2024年第2期34-38,46,共6页Biological Chemical Engineering

基　　金：广州市番禺区创新创业领军团队项目(2019-R01-6)。

摘　　要：采用试剂盒法及核酸凝胶电泳、荧光染色观察等研究方法,从胞外糖、蛋白含量,胞内呼吸链关键酶活性,双链DNA完整性的变化等角度揭示丁香和肉桂精油的抑菌机理。结果表明,丁香精油、肉桂精油可引起大肠埃希氏菌和金黄色葡萄球菌、白色假丝酵母菌胞内糖和蛋白等大分子泄露、DNA结构损伤、胞内琥珀酸脱氢酶活性下降;丁香精油对细胞壁膜完整性的破坏及DNA结构的影响非常显著,而肉桂精油在抑制代谢关键酶活性、干扰呼吸作用方面表现更加活跃。研究结果证实了丁香精油和肉桂精油具有作为新型天然防腐体系成分的潜力。By used kit method,nucleic acid gel electrophoresis,fluorescence staining observation and other research methods,the antibacterial mechanism of the clove and cinnamon essential oils is revealed from the changes of extracellular sugar and protein content,the activity of key enzymes in the cellular respiratory chain and DNA double strand integrity.The results show that clove essential oil and cinnamon essential oil could cause macromolecular leakage of sugar and protein,DNA damage and decreased activity of intracellular succinate dehydrogenase in Escherichia coli,Staphylococcus aureus and Candida albicans;clove essential oil significantly damaged the integrity of cell wall,cell membrane and DNA structure,while cinnamon essential oil is more active in inhibiting the activities of metabolic key enzymes and interfering with respiration.The results of this study fully confirmed the potential of the clove essential oil and cinnamon essential oils as components of a new natural preservative system.

关 键 词：抑菌机理 植物精油 天然防腐 

分 类 号：TQ645.1[化学工程—精细化工]