Nisin和韭菜籽提取物对金黄色葡萄球菌的协同抑菌作用及其在巴氏奶中的应用

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2025-05-14 DOI:10.1016/j.fm.2025.104816

Jinqi Guo , Yuanyuan Liu , Lili Wei , Xiangru Wang , Yanyan Zhu , Wei Yu , Jiage Ma

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引用次数: 0

摘要

Nisin被认为是一种抗金黄色葡萄球菌的食品防腐剂，金黄色葡萄球菌是一种重要的食源性病原体，对人类健康构成威胁。然而，Nisin的不稳定性也影响了其疗效。以此为基础，研究了Nisin与韭菜籽提取物（CSE）联合对金黄色葡萄球菌的协同抑菌活性。棋盘试验结果显示，Nisin和CSE对金黄色葡萄球菌ATCC29213具有协同作用，分数抑制浓度指数= 0.25。时间杀伤试验显示，联合治疗比单独使用Nisin或CSE治疗能显著减少金黄色葡萄球菌的数量(P <；0.05)。扫描电镜显示，Nisin和CSE联合治疗后细胞表面凹陷。DNA和蛋白渗漏、流式细胞术和激光共聚焦扫描显微镜进一步证实了CSE对Nisin活性的积极作用。通过实时荧光定量PCR (real-time fluorescence quantitative PCR)，与Nisin或CSE单独处理相比，Nisin和CSE联合处理显著改变了金黄色葡萄球菌的粘附、群体感应和全局调控基因的表达(P <；0.05)。在25°C和4°C条件下，在8 d内，Nisin联合CSE对巴氏奶的抗菌效果比单独使用Nisin或CSE更有效。结果表明，Nisin与CSE联合使用可作为一种有效的天然防腐剂控制乳制品中的金黄色葡萄球菌。

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Insight into the synergistic antibacterial effect of Nisin and Chinese chive seed extract against Staphylococcus aureus and their application in pasteurized milk

Nisin has been considered as a food preservative against Staphylococcus aureus, a significant foodborne pathogen that poses a threat to human health. However, the effectiveness of Nisin is also affected due to its instability. In virtue of this, the synergistic antibacterial activity of Nisin combined with Chinese chive seed extract (CSE) against S. aureus was evaluated. Checkerboard assays indicated that Nisin and CSE showed a synergistic effect on S. aureus ATCC29213 with fractional inhibitory concentration indices = 0.25. Time-kill assays revealed that the combined treatment resulted in a significant reduction in the number of S. aureus than either Nisin or CSE treatment alone (P < 0.05). Scanning electron microscopy suggested the depression of the cell surface following treatment with combination with Nisin and CSE. The positive effect of CSE on Nisin activity was further confirmed by DNA and protein leakage, flow cytometry as well as confocal laser scanning microscopy. The combination of Nisin and CSE significantly changed the adhesion, quorum sensing and global regulation genes expression of S. aureus compared with the Nisin or CSE treatment alone by real-time fluorescence quantitative PCR (P < 0.05). Nisin combined with CSE has a more effective antibacterial effect in pasteurized milk than either Nisin or CSE alone during 8 d at 25 °C and 4 °C. These results revealed that the combination of Nisin and CSE could serve as an effective natural preservative to control S. aureus in dairy products.

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.