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利纳对Shigella sonnei的抗菌活性和机制及其在菜中的应用
Ruiying Su1, Peng Guo1, Ziruo Zhang1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
利纳能有效地抑制食源性病原体Shigella sonnei,通过破坏其细胞膜并减少产品上的细菌负载. 这种天然化合物显示出作为食品抗菌剂的前景.
科学领域:
- 食品微生物学 食品微生物学
- 天然抗菌剂 天然抗菌剂
- 食品安全 食品安全
背景情况:
- 西格拉·索尼 (Shigella sonnei) 导致严重的食物传播疾病爆发,通常与受污染的新鲜农产品有关.
- 对食品表面的S. sonnei进行有效控制对于公共健康至关重要.
研究的目的:
- 为了研究林纳醇对Shigella sonnei的抗菌疗效.
- 阐明林纳醇对S. sonnei. 的作用机制.
- 为了评估林纳醇对生菜的感官质量的影响.
主要方法:
- 确定了针对S. sonnei.的林纳醇的最小抑制度 (MIC).
- 评估了S. sonnei注射的生菜表面的细菌减少.
- 分析了S. sonnei在linalool治疗后的细胞变化,包括ROS水平,ATP含量,膜完整性和潜力.
主要成果:
- 林纳醇的最低抑制度 (MIC) 为1.5 mg/mL,可对抗S. sonnei.
- 用林纳醇的治疗显著减少了S. sonnei种群在体外和生菜表面的可检测水平以下.
- 在S. sonnei. 中,林纳诱导氧化应激,ATP耗尽,膜损伤和改变膜潜力.
结论:
- 林醇对Shigella sonnei具有强大的抗菌活性.
- 该机制涉及破坏细胞能量和膜完整性.
- 利纳是一种有前途的天然抗菌剂,可以抑制食品上的S. sonnei,而不会对感官属性产生负面影响.
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