大肠杆菌O157∶H7对牛至精油胁迫的分子响应研究  

Molecular response of Escherichia coli O157:H7 to oregano essential oil stress

作　　者：张殿鹤 马云芳 牛力源 相启森 ZHANG Dianhe;MA Yunfang;NIU Liyuan;XIANG Qisen(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001 [2]河南省冷链食品质量与安全控制重点实验室,郑州450001

出　　处：《中国食品添加剂》2025年第4期40-48,共9页China Food Additives

基　　金：河南省高校科技创新人才支持计划(24HASTIT058)。

摘　　要：为了研究牛至精油(oregano essential oil,OEO)对于食源性致病菌的抑菌机制,本文采用非靶向代谢组学技术研究大肠杆菌O157∶H7对牛至精油(oregano essential oil,OEO)胁迫的分子响应。采用微量肉汤稀释法测得OEO对大肠杆菌O157∶H7的最小抑菌浓度(minimal inhibitory concentration,MIC)为0.078μL/mL。采用液相色谱-质谱联用技术研究了0.5×MIC的OEO处理4 h对大肠杆菌O157∶H7代谢组的影响。结果表明,OEO胁迫导致大肠杆菌O157∶H7共出现665种差异性代谢物,其中382种差异性代谢物含量显著升高,283种差异性代谢物含量显著降低。差异代谢物的KEGG通路富集分析表明,OEO胁迫干扰胞内氧化还原平衡和氨基酸代谢,阻碍能量合成代谢,从而使大肠杆菌O157∶H7细胞活性受到抑制;此外,大肠杆菌O157∶H7可通过增强细胞膜磷脂的生物合成及核苷酸的补救合成来应对OEO胁迫。本研究为OEO在食品保鲜领域的应用提供了理论依据。In order to investigate the antibacterial mechanism of oregano essential oil(OEO)against foodborne pathogenic bacteria,non-targeted metabolomics technology was employed to examine the molecular response of Escherichia coli O157∶H7 to OEO stress.The minimum inhibitory concentration(MIC)value of OEO against E.coli O157∶H7 was determined to be 0.078μL/mL using the broth microdilution method.Liquid chromatography-mass spectrometry(LC-MS)was utilized to analyze the metabolomic alterations after treating E.coli O157∶H7 with 0.5×MIC of OEO for 4 hours.After exposure to OEO,a total of 665 differential metabolites were detected in E.coli O157∶H7,of which 382 metabolites were significantly increased and 283 metabolites were significantly decreased.KEGG pathway enrichment analysis of the differential metabolites suggested that OEO stress interfered with intracellular redox balance and amino acid metabolism,obstructing energy synthesis metabolism,thereby inhibiting cell viability of E.coli O157∶H7.Additionally,E.coli O157∶H7 appeared to counteract OEO stress by enhancing the biosynthesis of membrane phospholipids and the salvage pathway for nucleotide synthesis.This study provides a theoretical basis for the application of OEO in food preservation.

关 键 词：牛至精油 大肠杆菌O157:H7 非靶向代谢组学 分子响应 

分 类 号：TS201.6[轻工技术与工程—食品科学]