Weiqing Lan, Shuting Liu, Xuening Chen, Hongqiang Zhao, Xiaohong Sun
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引用次数: 0
Abstract
This study aimed to elucidate the antibacterial mechanism and antibiofilm activity of ginger essential oil (GEO) against Shewanella putrefaciens. On the basis of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), alkaline phosphatase (AKPase), succinate dehydrogenase (SDH), and glucose-6-phosphate dehydrogenase (G6PDH) activities were analyzed to evaluate the damage degree of S. putrefaciens on cell wall and membrane, and the microstructure was observed by scanning electron microscope (SEM) to evaluate the action effect against S. putrefaciens. The results showed that the MIC and MBC of GEO against S. putrefaciens were 27.8125 mg/mL and 55.625 mg/mL, respectively. The surface structures and cell membrane of S. putrefaciens were rigorously damaged by 1 MIC and 2 MIC GEO, leading to the leakage of cellular nucleic acids, protein, and β-galactosidases from the bacterial cells. GEO could not only decrease the biomass of biofilm but also remove mature biofilm. In addition, GEO could reduce the production of exopolysaccharides and extracellular proteins, and could lessen the metabolic activity of biofilm cells. These results demonstrated that GEO exhibited efficient antibacterial characteristics against S. putrefaciens, which could act as a natural antibacterial and antibiofilm agent on the preservation of aquatic products.
本研究旨在阐明生姜精油(GEO)对谢瓦纳菌(Shewanella putrefaciens)的抗菌机制和抗生物膜活性。在测定最低抑菌浓度(MIC)和最低杀菌浓度(MBC)的基础上,分析生姜精油中碱性磷酸酶(AKPase)、琥珀酸脱氢酶(SDH)和葡萄糖-6-磷酸脱氢酶(G6PDH)的活性,评价生姜精油对腐生雪旺菌细胞壁和细胞膜的破坏程度,并用扫描电子显微镜(SEM)观察生姜精油的微观结构,评价其对腐生雪旺菌的作用效果。结果表明,GEO 对腐生沙雷氏菌的 MIC 和 MBC 分别为 27.8125 mg/mL 和 55.625 mg/mL。在 1 MIC 和 2 MIC GEO 的作用下,腐生菌的表面结构和细胞膜受到严重破坏,导致细胞核酸、蛋白质和β-半乳糖苷酶从细菌细胞中渗出。GEO 不仅能减少生物膜的生物量,还能清除成熟的生物膜。此外,GEO 还能减少外多糖和细胞外蛋白质的产生,降低生物膜细胞的代谢活性。这些结果表明,GEO 对 S. putrefaciens 具有高效的抗菌特性,可作为一种天然抗菌剂和抗生物膜剂用于水产品的保鲜。
期刊介绍:
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.