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山苍籽精油对阪崎克罗诺杆菌的抑菌作用OA

Antibacterial Effect of Essential oil from Litsea cubeba Against Cronobacter sakazakii

中文摘要英文摘要

为了探究山苍籽精油对分离自婴儿配方乳粉的野生株阪崎克罗诺杆菌的抑制作用,采用连续二倍稀释法、平板计数法和生长曲线评价山苍籽精油对阪崎克罗诺杆菌的抑菌活性,通过检测β-半乳糖苷酶活性、碱性磷酸酶活性、胞内DNA含量变化及细菌结构变化等指标探究其抑菌机制.结果表明,山苍籽精油对阪崎克罗诺杆菌具有较强的抑菌活性,其对阪崎克罗诺杆菌的MIC为6.62 μg·mL-1.经1 MIC的山苍籽精油处理后阪崎克罗诺杆菌的生长明显受到抑制,胞外碱性磷酸酶和胞内β-半乳糖苷酶活性显著增加为对照组的2倍和13.50倍(P<0.05);与对照组相比,菌体的细胞形态遭到破坏,细胞内容物泄露,核酸和蛋白质泄露量皆是对照组的1.03倍(P<0.05),胞内DNA含量降低至0.17 μg·mL-1,DAPI荧光区域降低以及凝胶阻滞电泳条带亮度变暗,DNA受损.综上所述,山苍籽精油可作为阪崎克罗诺杆菌的高效抑菌剂,通过破坏细胞膜和DNA,干扰菌体正常生理活性进而导致菌体死亡.该研究为开发山苍籽精油为新型抑菌剂提供了理论基础.

The antibacterial effect of Litsea cubeba oil on wild strains of Cronobacter sakazakii in infant formula milk powder is currently unknown.Thus,the continuous double dilution,plate counting,and growth curve methods were used to investigate the antibacterial mechanism by detecting the β-galactosidase activity,alkaline phosphatase activity,intracellular DNA content,and bacterial structure changes.The results showed a strong antibacterial effect for L.cubeba oil against C.sakazakii,with a minimum inhibitory concentration(MIC)of 6.62 μg·mL-1 and significant inhibition in the growth of C.sakazakii after one treatment.The activity of extracellular alkaline phosphatase and intracellular β-galactosidase in C.sakazakii showed significant 2-and 13.50-fold increases as compared to the control(P<0.05),and the cell morphology of the bacteria was destroyed.The cell contents were leaked,with the leaked nucleic acid and protein reaching 1.03 times that observed in the control(P<0.05).The intracellular DNA content was reduced to 0.17 μg·mL-1,the DAPI fluorescence area was decreased,the brightness of the gel block electrophoresis bands darkened,and the DNA was damaged.In summary,L.cubeba essential oil could be utilized as a highly effective bacteriostatic agent for C.sakazakii due to its action in destroying both the cell membrane and the DNA and interfering with the normal physiological activity of the bacteria,resulting in death.This study is expected to provide a theoretical basis for the development of the essential oil of L.cubeba as a new antibacterial agent.

何梦丽;程婧祺;王莉涵;刘靖勋;郭鸰;杨鑫焱;姜毓君

东北农业大学食品学院,黑龙江哈尔滨 150030东北农业大学食品学院,黑龙江哈尔滨 150030东北农业大学食品学院,黑龙江哈尔滨 150030东北农业大学食品学院,黑龙江哈尔滨 150030东北农业大学食品学院,黑龙江哈尔滨 150030||国家市场监督管理总局重点实验室(婴儿配方食品),黑龙江哈尔滨 150030东北农业大学食品学院,黑龙江哈尔滨 150030||国家市场监督管理总局重点实验室(婴儿配方食品),黑龙江哈尔滨 150030东北农业大学食品学院,黑龙江哈尔滨 150030||国家市场监督管理总局重点实验室(婴儿配方食品),黑龙江哈尔滨 150030

山苍籽精油阪崎克罗诺杆菌抑菌细胞膜DNA

Litsea cubeba oilCronobacter sakazakiiantibacterialcell membraneDNA

《现代食品科技》 2026 (2)

69-76,8

国家自然科学基金区域创新发展联合基金项目(U21A20272)

10.13982/j.mfst.1673-9078.2026.2.1655

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