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芝麻的抗菌作用和对抗食物传播病原体的可能机制

Zhuosi Li¹, Mengjie Wu¹, Hui Yan¹

¹School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Foods (Basel, Switzerland)

|February 10, 2024

概括

芝麻醇 (SE) 是芝麻油中的天然化合物,有效地抑制常见的食源性病原体,如Listeria monocytogenes和E. coli. 它破坏细菌细胞膜和形态,提供一种潜在的安全细菌静止剂.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
自然产品化学自然产品化学

背景情况:

食物传播的病原体对公共健康构成重大风险,推动了对有效和安全的抗菌剂的需求.
芝麻醇 (SE) 是芝麻油中的化合物,以其健康益处而闻名,并具有潜在的抗菌特性.

研究的目的:

为了评估赛萨摩尔 (SE) 对关键的食源性病原体的抗菌疗效.
调查芝麻醇 (SE) 抗菌作用的潜在机制.

主要方法:

进行了最小杀菌度 (MBC) 和杀时测试.
测试包括对Listeria monocytogenes,黄金葡萄球菌,大麦芽菌,大肠杆菌和沙门氏菌的测试.
扫描电子显微镜 (SEM) 用于分析细菌细胞的形态变化.

主要成果:

芝麻醇 (SE) 在48小时内显著抑制了盐水和牛奶中的所有五种测试病原体的生长2.16-4.16 log10 CFU/g.
与其他细菌相比,SE对Listeria monocytogenes表现出更强的抑制作用.
SE增加了细菌细胞膜的透性,导致蛋白质和DNA泄漏,并导致细胞收缩和变形.

结论:

芝麻醇 (SE) 具有广泛的抗菌活性,可以对抗氏阴性和氏阳性食物传播病原体.
抗菌机制涉及破坏细菌细胞膜完整性和形态.
芝麻醇 (SE) 是一种安全有效的天然细菌静止剂,可用于食品安全应用.

关键词:

它具有抗菌作用,具有抗菌作用.通过食物传播的病原体这是一个机制机制.芝麻醇是什么芝麻醇是什么

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