激光结合螺旋藻增强FeSO_(4)诱导鼠伤寒沙门氏菌和单核细胞增生李斯特菌铁死亡的发生机制  

Mechanism by Which Laser Irradiation Combined with Spirulina platensis Enhances FeSO_(4)-Induced Ferroptosis in Salmonella Typhimurium and Listeria monocytogenes

作　　者：孙晋跃 潘佳能 陈奕颖 刘人诚 周文文[1] SUN Jinyue;PAN Jianeng;CHEN Yiying;LIU Rencheng;ZHOU Wenwen(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品科学》2025年第2期8-19,共12页Food Science

基　　金：浙江省自然科学基金项目(LTGN23C200014)。

摘　　要：为探究激光(laser,L)结合螺旋藻(Spirulina platensis,SP)增强FeSO_(4)(Fe)诱导鼠伤寒沙门氏菌(Salmonella enterica serovar Typhimurium,ST)和单核细胞增生李斯特氏菌(Listeria monocytogenes,LM)铁死亡发生的机制,研究不同处理后菌体细胞脂质过氧化、活性氧、谷胱甘肽变化,形态特征、细胞膜损伤和关键基因的表达等。结果表明,经L结合SP处理后FeSO4的杀菌效果显著增强,且4 mmol/L Fe+SP+L处理后ST和LM的菌数均降低至<1.4(lg(CFU/mL))。此外,Fe+SP+L处理使得微生物细胞的脂质过氧化水平和活性氧升高,谷胱甘肽的比例降低,菌体细胞膜完整性受到破坏,细胞膜的通透性增加,膜电位降低,进而导致菌体的核酸和蛋白泄漏增加,最终导致菌体死亡。此外,抑制生物被膜实验和生物被膜杀菌实验表明4 mmol/L Fe+SP+L处理对2种菌生物被膜的形成具有很好的控制作用。最后,4 mmol/L Fe+SP+L处理可使得生菜上ST和LM的数量分别显著降低至4.63(lg(CFU/g))和4.60(lg(CFU/g))。综上,Fe+SP+L处理可以显著降低游离状态和生物膜状态下ST和LM的数量,具有较好的控制生菜等食品表面食源性致病菌的潜力。To explore the mechanism by which laser(L)irradiation combined with Spirulina platensis(SP)enhances ferroptosis induced by FeSO_(4)(Fe)in Salmonella enterica serovar Typhimurium(ST)and Listeria monocytogenes(LM),this study measured lipid peroxidation,reactive oxygen species(ROS),glutathione(GSH),morphological characteristics,cell membrane damage,and expression levels of key genes in the two foodborne pathogens after different treatments.The results showed that the L+SP treatment significantly enhanced the bactericidal effect of FeSO_(4).The 4 mmol/L Fe+SP+L treatment reduced the counts of both ST and LM to less than 1.4(lg(CFU/mL)).Additionally,the Fe+SP+L treatment led to increased lipid peroxidation and ROS production and decreased proportion of GSH,thereby damaging the integrity of the cell membrane,increasing the permeability of the cell membrane,decreasing the membrane potential,increasing the leakage of intracellular nucleic acids and proteins,and ultimately resulting in the death of bacteria.In addition,the biofilm inhibition and inactivation experiments showed that the 4 mmol/L Fe+SP+L treatment had an excellent antibiofilm capacity.Finally,the counts of ST and LM on lettuce were significantly decreased to 4.63 and 4.60(lg(CFU/g)),respectively,after the 4 mmol/L Fe+SP+L treatment.In conclusion,the Fe+SP+L treatment could effectively reduce the counts of ST and LM in both planktonic and biological states,indicating its good potential for controlling foodborne pathogens on the surface of lettuce and other foods.

关 键 词：激光 螺旋藻 铁死亡 脂质过氧化 生物被膜 

分 类 号：TS201.3[轻工技术与工程—食品科学]