蔗糖癸酸酯对沙门氏菌的抗菌作用及其机理初探.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.5 蔗糖癸酸酯对沙门氏菌的抗菌作用及其机理初探 赵磊，张鹤龑，郝添阳，李思然 (北京工商大学食品学院，北京市食品添加剂工程技术研究中心，食品质量与安全北京实验室，北京 100048) 摘要：本文研究了蔗糖癸酸酯对沙门氏菌的体外抗菌作用及其机理。采用肉汤稀释法测定了不同 pH 值下蔗糖癸酸酯对沙门氏 菌的最小抑菌浓度（MIC ）和最小杀菌浓度（MBC ）。通过测定菌体渗漏物、SDS-聚丙烯酰胺凝胶电泳分析、扫描电镜观察、DNA 结合试验等，初步研究了蔗糖癸酸酯对沙门氏菌的抗菌机理。结果表明：蔗糖癸酸酯在pH 7.0 时对沙门氏菌的MIC 为20 mM ，在酸 性条件下抗菌效果更为显著。蔗糖癸酸酯能够使菌体细胞内核酸、蛋白质和还原糖等外泄，影响细胞膜结构完整性和菌体正常形 态；对菌体细胞蛋白（尤其是大分子量蛋白）的合成与积累有干扰作用；同时糖酯的亲水性头基可与DNA 磷酸基团以氢键的方式结 合，使DNA 骨架收缩。因此，可将蔗糖癸酸酯作为兼具乳化和防腐作用的多功能食品添加剂，应用于动物源性食品的加工和储藏过 程中。 关键词：蔗糖癸酸酯；沙门氏菌；抗菌机理；SDS；扫描电镜 文章篇号：1673-9078(2016)5-46-51 DOI: 10.13982/j.mfst.1673-9078.2016.5.08 In Vitro Antibacterial Activity and Mechanism of Sucrose Monocaprate Action against Salmonella Typhimurium ZHAO Lei, ZHANG He-yan, HAO Tian-yang, LI Si-ran (School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China) Abstract: In this study, the in vitro antibacterial activity of sucrose monocaprate against Salmonella Typhimurium was investigated, along with its underlying mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of sucrose monocaprate against S. Typhimurium were evaluated under different pH conditions using a broth macrodilution assay. The possible antibacterial mechanism against S. Typhimurium was preliminarily determined by evaluation of the released cellular constituents, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS), scanning electron microscopic observations, as wel