[1]苏萌萌,孙芝兰,刘芳,等.绿原酸对鸡肉腐败菌的抑菌机理[J].江苏农业学报,2018,(06):1386-1391.[doi:doi:10.3969/j.issn.1000-4440.2018.06.026]
　SU Meng-meng,SUN Zhi-lan,LIU Fang,et al.Antimicrobial mechanism of chlorogenic acid against chicken spoilage bacteria[J].,2018,(06):1386-1391.[doi:doi:10.3969/j.issn.1000-4440.2018.06.026]
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绿原酸对鸡肉腐败菌的抑菌机理()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年06期
页码:
1386-1391
栏目:
加工贮藏·质量安全
出版日期:
2018-12-25

文章信息/Info

Title:
Antimicrobial mechanism of chlorogenic acid against chicken spoilage bacteria
作者:
苏萌萌1; 2; 孙芝兰2; 刘芳2; 吴海虹2; 张新笑2; 诸永志2; 王道营2; 徐为民2; 3; 罗章1
（1.西藏农牧学院食品科学学院，西藏林芝860000；2.江苏省农业科学院农产品加工研究所，江苏南京210014；3.江苏省肉类生产与加工质量安全控制协同创新中心，江苏南京210095）
Author(s):
SU Meng-meng1; 2; SUN Zhi-lan2; LIU Fang2; WU Hai-hong2; ZHANG Xin-xiao2; ZHU Yong-zhi2; WANG Dao-ying2; XU Wei-min2; 3; LUO Zhang1
(1.College of Food Science, Agricultural and Animal Husbandry College of Tibet University, Linzhi 860000, China;2.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;3.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
关键词:
绿原酸; 荧光假单胞菌; 腐生葡萄球菌; 抑菌机理
Keywords:
chlorogenic acid; Pseudomonas fluorescens; Staphylococcus saprophyticus; antimicrobial mechanism
分类号:
Q939.1
DOI:
doi:10.3969/j.issn.1000-4440.2018.06.026
文献标志码:
A
摘要:
以鸡肉腐败菌荧光假单胞菌和腐生葡萄球菌作为指示菌，研究绿原酸的抑菌机理，为绿原酸的开发利用提供理论依据。结果发现，绿原酸对2种指示菌的最小抑菌质量浓度、最小杀菌质量浓度为5 mg/ml；根据扫描电镜观察发现经过绿原酸处理后,2种指示菌表面有明显凹陷，细胞受损严重；通过对胞外ATP、蛋白质质量浓度的检测发现经过绿原酸处理后2种指示菌ATP、蛋白质发生明显泄漏；膜电位以及激光扫描共聚焦显微镜的结果也表明绿原酸使2种指示菌细胞膜受损，膜电位被破坏。由此看出，绿原酸是通过作用于细胞膜，使细胞膜受损严重，从而导致膜电位被破坏，胞内大分子物质泄漏从而达到抑菌作用。
Abstract:
Using chicken spoilage bacteria (Pseudomonas fluorescens and Staphylococcus saprophyticus) as indicator bacteria, the antimicrobial mechanism of chlorogenic acid was studied to provide a theoretical basis for the development and utilization of chlorogenic acid. The results showed that the minimal inhibitory concentration(MIC) and minimal bactericidal concentration(MBC) of chlorogenic acid against two indicator bacteria were 5 mg/ml. According to the SEM, the surface of the two indicator bacteria treated with chlorogenic acid showed obvious depression and the cells were severely damaged. Moreover, chlorogenic acid treatment caused the significant leakage of ATP and protein. The results of membrane potential and LSCM showed that chlorogenic acid treatment caused the membrane damage of the two indicators and the membrane potential was also destroyed. Thus, chlorogenic acid resulted in cell death by destroying the cell membrane, which lead to the destruction of membrane potential and leakage of intracellular macromolecules.

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备注/Memo

备注/Memo:
收稿日期：2018-03-02 基金项目：江苏省重点研发计划项目（BE2017392）；江苏省农业科技自主创新基金项目[CX(17)3015]；国家现代农业（肉鸡）产业技术体系建设专项（CARS-41）；江苏省现代农业研究开发示范类项目（BE2016320） 作者简介：苏萌萌（1995-），女，吉林公主岭人，硕士研究生，研究方向为植物提取物对肉品种主要腐败菌的抑菌机理。（Tel）17551041209；（E-mail)275094940@qq.com 通讯作者：徐为民，（Tel）13851577250；（E-mail)weiminxu2002@aliyun.com；罗章，（Tel）13989041759；（E-mail)luozhang1759@sohu.com
更新日期/Last Update: 2018-12-28