表面活性剂及其对金黄色葡萄球菌的抗菌机制和在猪肉保鲜中的应用

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-07-27 DOI:10.1007/s11947-024-03528-4
Chunhua Dai, Pengfei Yan, Xiulian Yin, Zhenzhen Shu, Benjamin Kumah Mintah, Ronghai He, Haile Ma
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摘要

本研究通过考察表面活性剂对细菌形态、细胞壁和细胞膜以及代谢活性的影响,研究了表面活性剂(由枯草芽孢杆菌 SOPC5 与豆粕发酵制备)对金黄色葡萄球菌的抗菌能力和机制。此外,还研究了表面活性剂在猪肉保鲜中的功效。HPLC-MS 分析表明,表面活性剂的纯度达到 97.4%,含有五种同系物。表面活性剂对金黄色葡萄球菌的最小抑菌浓度(MIC)和最小杀菌浓度(MBC)分别为 1.6 毫克/毫升和 3.2 毫克/毫升。扫描电子显微镜观察结果表明,暴露于表面活性剂 4 小时会导致金黄色葡萄球菌变形甚至崩溃。AKP测定、膜电位分析、细胞外蛋白质和核酸含量测定以及PI染色强度测定表明,表面活性剂破坏了金黄色葡萄球菌的细胞壁和细胞膜。碘硝基氯化四氮唑含量和 ATP 酶活性的降低表明,表面活性剂可抑制金黄色葡萄球菌的代谢能力。此外,表面活性剂在猪肉储存 5 天内对金黄色葡萄球菌有很好的抗菌作用,且不会改变猪肉的质地。这些研究结果表明,表面活性剂在猪肉保鲜方面具有很大的应用潜力。 图文摘要
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Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation

This study investigated the antibacterial capacity and mechanism of surfactin (prepared by fermenting soybean meal with Bacillus subtilis SOPC5) against Staphylococcus aureus by examining its influences on the bacterial morphology, cell wall and membrane, as well as metabolic activity. The efficiency of surfactin in pork preservation was also investigated. HPLC-MS analysis showed that surfactin’s purity reached 97.4%, containing five congeners. The minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) of surfactin against S. aureus were 1.6 and 3.2 mg/mL, respectively. The result of scanning electron microscopy observation revealed that 4 h of surfactin exposure resulted in deformation and even collapse of S. aureus. AKP assay, membrane potential analysis, extracellular protein and nucleic acid content measurement, and PI staining intensity assay showed that surfactin destroyed the cell wall and cell membrane of S. aureus. Decreases in iodonitrotetrazolium chloride levels and ATP enzyme activity indicated that surfactin could inhibit the metabolic ability of S. aureus. Furthermore, surfactin demonstrated an excellent antibacterial action on S. aureus within 5 days of pork storage without changing its texture. These findings suggest that sufactin has a great application potential in pork preservation.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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