羟基酪醇抑菌活性及抑菌稳定性研究
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摘要
本研究探究了羟基酪醇对大肠杆菌、金黄色葡萄球菌、铜绿假单胞杆菌和枯草芽孢杆菌等四种供试菌的抑菌活性及抑菌稳定性。采用试管半倍稀释法确定MIC和MBC,并探讨羟基酪醇对供试菌的生长和细胞膜完整性的影响以及在不同介质下的抑菌稳定性。结果表明,羟基酪醇对大肠杆菌、金黄色葡萄球菌、铜绿假单胞杆菌和枯草芽孢杆菌的MIC分别为0.625、0.625、1.250、2.500 mg/mL,MBC分别为1.250、1.250、2.500、5.000 mg/mL。与对照组相比,四种供试菌核酸和可溶性蛋白泄漏显著,细胞膜的完整性被破坏。在不同NaCl浓度下,羟基酪醇对枯草芽孢杆菌的抑菌活性稳定;在1.0%和2.0%NaCl浓度下,羟基酪醇对大肠杆菌和铜绿假单胞杆菌的抑菌活性稳定;在2.0%NaCl介质下低浓度的羟基酪醇对金黄色葡萄球菌的抑菌活性稳定,在0.5%、1.5%和2.0%NaCl介质下高浓度的羟基酪醇对金黄色葡萄球菌的抑菌活性稳定。在蔗糖介质中,羟基酪醇对四种供试菌的抑菌活性均不稳定。因此,羟基酪醇可以作为一种新型的防腐剂。
This study was to investigate the antibacterial activity and stability of hydroxytyrosol on Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa and Bacillus subtilis.MIC and MBC of hydroxytyrosol on four bacteria were determined by the method of tube dilution.Besides,the effects of hydroxytyrosol on the growth and membrane integrity of four bacteria were estimated.In addition,the antimicrobial stability of hydroxytyrosol was evaluated under NaCl and sucrose mediums.The results showed that hydroxytyrosol demonstrated a great antibacterial activity.The MIC for E.coli, S.aureus, P.aeruginosa and B.subtilis was 0.625,0.625,1.250 and 2.500 mg/mL,respectively.The MBC was 1.250,1.250,2.500 and 5.000 mg/mL,respectively.Compared with blank control,nucleic acid and soluble protein of four bacteria had leaked significantly when the culture medium was added with hydroxytyrosol.So the bacteriostasis mechanism of hydroxytyrosol might be through destroying the cell membrane integrity.Under different concentrations of NaCl,the antibacterial activity of hydroxytyrosol on B.subtilis was still stable.Under 1.0% and 2.0% NaCl medium,antibacterial activities of hydroxytyrosol on E.coli and P.aeruginosa were stable.Under 2.0% NaCl medium,the antibacterial activity was stable with lower concentration of hydroxytyrosol on S.aureus.While under 0.5,1.5 and 2.0% NaCl medium the antibacterial activity was stable with high concentration of hydroxytyrosol.Under sucrose medium,antibacterial activities on the four bacteria were unstable.Therefore,hydroxytyrosol can be used as a novel preservative.
This study was to investigate the antibacterial activity and stability of hydroxytyrosol on Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa and Bacillus subtilis.MIC and MBC of hydroxytyrosol on four bacteria were determined by the method of tube dilution.Besides,the effects of hydroxytyrosol on the growth and membrane integrity of four bacteria were estimated.In addition,the antimicrobial stability of hydroxytyrosol was evaluated under NaCl and sucrose mediums.The results showed that hydroxytyrosol demonstrated a great antibacterial activity.The MIC for E.coli, S.aureus, P.aeruginosa and B.subtilis was 0.625,0.625,1.250 and 2.500 mg/mL,respectively.The MBC was 1.250,1.250,2.500 and 5.000 mg/mL,respectively.Compared with blank control,nucleic acid and soluble protein of four bacteria had leaked significantly when the culture medium was added with hydroxytyrosol.So the bacteriostasis mechanism of hydroxytyrosol might be through destroying the cell membrane integrity.Under different concentrations of NaCl,the antibacterial activity of hydroxytyrosol on B.subtilis was still stable.Under 1.0% and 2.0% NaCl medium,antibacterial activities of hydroxytyrosol on E.coli and P.aeruginosa were stable.Under 2.0% NaCl medium,the antibacterial activity was stable with lower concentration of hydroxytyrosol on S.aureus.While under 0.5,1.5 and 2.0% NaCl medium the antibacterial activity was stable with high concentration of hydroxytyrosol.Under sucrose medium,antibacterial activities on the four bacteria were unstable.Therefore,hydroxytyrosol can be used as a novel preservative.
引文
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23 Zhang TJ,Wang F,Li CY,et al.Quantitative analysis and antimicrobial activity of polyphenols from blueberry leaves[J].Food Sci(食品科学),2016,37(23):95-99.
2 Wani TA,Masoodi FA,Gani A,et al.Olive oil and its principal bioactive compound:Hydroxytyrosol-A review of the recent literature[J].Trends Food Sci Tech,2018,56:184-188.
3 Fortes C,Garcíavilas JA,Quesada AR,et al.Evaluation of the anti-angiogenic potential of hydroxytyrosol and tyrosol,two bio-active phenolic compounds of extra virgin olive oil,in endothelial cell cultures[J].Food Chem,2012,134:134-140.
4 Dellagli M,Maschi O,Galli GV,et al.Inhibition of platelet aggregation by olive oil phenols via cAMP-phosphodiesterase[J].Brit J Nutr,2008,99:945-951.
5 Wu ZQ,Jiang YJ,Su GC,et al.Antioxidant and antimicrobial activities of oleuropein in vitro[J].Food Sci(食品科学),2014,35(21):94-99.
6 Niu ZH,Gao Y,Zhou LL,et al.The Antibacterial activity of 3 kinds of tea polyphenols extracts and effect on pathogenic cell membrane permeability[J/OL].Sci Tech Food Ind(食品工业科技),2018.
7 XU L,Zhang D,Tong TT,et al.Assessment on antibacterial and whitening effect of tea(Camellia sinensis) flower extraction[J].Nat Prod Res Dev(天然产物研究与开发),2018,30:1287-1293.
8 Xi YL,Zhou X,Ma P,et al.Optimization by response surface methodology of extraction technology and study on the bacteriostasis of polyphenols from Ligustrum lucidum ait[J].Food Res Dev(食品研究与开发),2018,39(11):42-47.
9 Liu J,Li XL,Liang BD,et al.Antioxidant and antimicrobial activities of the polyphenol from purple cabbage[J].Sci Tech Food Ind(食品工业科技),2017,38(23):49-52.
10 Wei Q,Yue W,Lyu BK,et al.Study on extracting technology by orthogonal design and antibacterial activity of procyanidins from chestnut shells[J].Food Ferment Ind(食品与发酵工业),2016,42:214-219.
11 Liu G,Ren G,Zhao L,et al.Antibacterial activity and mechanism of bifidocin A against Listeria monocytogenes[J].Food Control,2016,73:854-861.
12 Lv F,Liang H,Yuan Q,et al.In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms[J].Food Res Int,2011,44:3057-3064.
13 Liu YM,Qian TT,Jiang DW,et al.The Comparison with kjeldah and coomassie brilliant blue method on testing protein content of the polysaccharide from Sipunculus nudus[J].Chin J Exp Tradit Med Formulae(中国实验方剂学杂志),2013,19(19):96-98.
14 Liu YX.Antibacterial activity and mechanism of action of phenyllactic acid[D].Linfen:Shanxi Normal University(山西师范大学),2017.
15 Li YH,Li ZH,Fu XJ,et al.Antibacterial activity and application on grass carp muscle in cold storage of camphor tree leaves′ polyphenol[J].Food Machinery(食品与机械),2018,34:128-130.
16 Wang MH,Zhang XL,Yang J,et al.Antioxidation and antibacterial activity of polyphenols form corn silk[J].Mol Plant Breeding(分子植物育种),2018,16:6476-6480.
17 Wang MH,Shao ML,Gao ZY,et al.Enzymatic extraction of polyphenols from Euodia rutaecarpa and its antioxidant and antibacterial activities[J].Northern Horticul(北方园艺),2017,22:126-131.
18 Shen K,Zhang H,Yan BY,et al.Study on extraction of polyphenols from stems of Trapa bispinosa Roxb.and its antioxidant and antimicrobial activities[J].Sci Tech Food Ind(食品工业科技),2018,39:225-231.
19 Huang SQ.Study on the antimicrobial and antioxidant activity of polyphenols in hakka rice wine[D].Guangzhou:Zhongkai University of Agriculture and Engineering(仲恺农业工程学院),2016.
20 Qian LH,Tao Y,Xie J.Antimicrobial mechanisms of tea polyphenol against Staphyloccocus aureus and Pseudomonas aeruginosa[J].Microbiol China(微生物学通报),2010,37:1628-1633.
21 Pandey R,Kalra A,Tandon S,et al.Essential oil compounds as potent source of nematicidal compounds[J].J Phytopathol,2000,148:501-502.
22 Liu YF,Zhang DX,Ding YY.Study on bacteriostatic activities of alkaloid extract from the inedible parts of the eggplant[J].Food Machinery(食品与机械),2018,34(1):67-71.
23 Zhang TJ,Wang F,Li CY,et al.Quantitative analysis and antimicrobial activity of polyphenols from blueberry leaves[J].Food Sci(食品科学),2016,37(23):95-99.