副溶血性弧菌ATCC33847在不同食品基质中代谢产物的溶血活性及对小鼠的毒效应.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.8 副溶血性弧菌ATCC33847在五种食品中代谢产物的 溶血活性及对小鼠脏器的毒性差异 王润东，孙力军，王雅玲，邓义佳，郭沐晗，邓旗，刘颖，徐德峰 （广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东湛江 524088） 摘要：研究副溶血性弧菌在食品中代谢产物的溶血活性及对小鼠脏器的损伤。将 ATCC33847 菌株接种于虾肉、牡蛎、淡水鱼肉、 牛肉和蛋炒饭中培养，除菌过滤，以平板溶血法测定溶血活性，以不同剂量的上述滤液灌胃小鼠，测定脏器系数和生化指标。结果显 示，染菌蛋炒饭滤液具有最高的溶血活性，但对小鼠脏器的损伤并不强于其它滤液；染菌虾肉和牡蛎肉滤液引起小鼠胃肠系数升高的 能力显著高于（p 0.05）其他滤液。染菌的五种食品滤液引起ALB、ALP、AST 、ALT 和 BUN 指标不同程度的改变（p 0.05），其中， 虾肉滤液对小鼠肝功能指标的影响强于其他滤液，具有更强的肝脏毒性，而牡蛎和鱼肉滤液表现出更强的肾脏毒性。揭示副溶血性弧 菌可能在不同食品基质中会产生不同的毒力因子，对小鼠脏器造成不同的毒效应损伤。 关键词：副溶血性弧菌；食品基质；代谢产物；溶血活性；脏器系数；肝肾功能指标 文章篇号：1673-9078(2016)8-48-53 DOI: 10.13982/j.mfst.1673-9078.2016.8.008 Hemolytic Activity of the Metabolites Produced by Vibrio parahaemolyticus ATCC33847 in Five Food Matrices and Their Toxicity toward Mice Organs WANG Run-dong, SUN Li-jun, WANG Ya-ling, DENG Yi-jia, GUO Mu-han, DENG Qi, LIU Ying, XU De-feng (College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China) Abstract: The hemolytic activity of the metabolites produced by V. parahaemolyticus (Vp) in different food matrices and their toxicity on mice organs were analyzed. Shrimp, oyster, freshwater fish, beef, and egg-fried rice were inoculated with the ATCC33847 strain and incubated. After centrifugation and filtration, a plate hemolysis assay was used to detect the hemolytic activity of metabolites produced by Vp in food matrix filtra