薏米抗菌肽与肉桂醛、对甲氧基苯甲醛协同抑菌  

Synergistic Antibacterial Peptide of Coix Seed,Cinnamaldehyde and p-methoxybenzaldehyde

作　　者：徐海星 周柳莎 胡香莲 俞瑜媛 施永清[1] Xu Haixing;Zhou Liusha;Hu Xianglian;Yu Yuyuan;Shi Yongqing(College of Food and Biological Engineering,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国粮油学报》2025年第1期58-67,共10页Journal of the Chinese Cereals and Oils Association

摘　　要：制备一种薏米抗菌肽并研究其与肉桂醛、对甲氧基苯甲醛联合抑菌作用。利用酸性蛋白酶酶解薏米水解液后,选用枯草芽孢杆菌对其发酵,制备出薏米粗酶解发酵液。采用醇沉、葡聚糖凝胶(Sephadex)G-15、反相高效液相色谱(RP-HPLC)分离纯化薏米粗酶解发酵液得到薏米抗菌肽(CSABP)。十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)测定其分子质量。其次,通过最小抑菌浓度、分级抑菌指数等指标,研究CSABP与肉桂醛和对甲氧基苯甲醛的联合抑菌作用,并通过测定三者复配后对受试菌的生长曲线、电导率差值和扫描电镜等指标,初步探讨其抑菌机制。结果表明:薏米粗酶解发酵液经Sephadex G-15、RP-HPLC分离纯化后,组分B-4有较强的抑菌活性,其分子质量为6.5 ku。此外,CSABP与肉桂醛和对甲氧基苯甲醛协同抑制副溶血性弧菌和金黄色葡萄球菌;三者复配后更大程度破坏了受试菌细胞膜的完整性,导致菌体电导率差值明显上升,细胞内容物大量泄漏。An antibacterial peptide of coix seed was prepared and its combined antibacterial effect with cinnamaldehyde and p-methoxybenzaldehyde was studied.After the hydrolysate of coix seed was hydrolyzed by acid protease,Bacillus subtilis was selected to ferment,and the fermentation broth of barley crude enzymatic hydrolysis was prepared.Coix seed antibacterial peptides were obtained by separating and purifying the fermentation broth by crude enzymatic hydrolysis of coix seed by alcohol precipitation,Sephadex G-15 and reversed phase high performance liquid chromatography(RP-HPLC).Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)to determine its molecular weight.Secondly,the combined antibacterial effect of coix seed antibacterial peptides(CSABP)with cinnamaldehyde and p-methoxybenzaldehyde was studied by the minimum inhibitory concentration and graded antibacterial index,and the antibacterial mechanism of CSABP was preliminarily explored by measuring the growth curve,conductivity difference and scanning electron microscopy of the tested bacteria after the compounding.The results indicated that the fermentation broth of coix seed crude hydrolysis was separated and purified by Sephadex G-15 and RP-HPLC,and the component B-4 had strong antibacterial activity,and its molecular weight was 6.5 ku.In addition,CSABP synergistically inhibited Vibrio parahaemolyticus and Staphylococcus aureus with cinnamaldehyde and p-methoxybenzaldehyde,which destroyed the integrity of the cell membrane of the tested bacteria to a greater extent,resulting in a significant increase in the difference in cell conductivity and a large amount of leakage of cell contents.

关 键 词：薏米抗菌肽 肉桂醛 对甲氧基苯甲醛 协同 抑菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]