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奎尔素的血驱动氧化改性及其对桃番茄的抗菌应用

Bo-Kyeong Jeon¹, Sunna Jyung¹, Soo-Hwan Kim²

¹Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.

Food research international (Ottawa, Ont.)

|February 18, 2026

概括

冷血通过诱导一种亲氧化状态,将奎瑞转化为一种强有力的抗菌剂. 这种血激活的氨酸有效地减少了桃番茄上的有害细菌,提高了食品安全.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

奎尔是一种天然的黄醇,具有抗氧化特性,但在特定条件下可以诱导氧化应激和活性氧物种 (ROS).
奎尔的这种亲氧化活性是其强大的抗菌作用的关键.

研究的目的:

调查冷血的使用,以激活奎尔素的抗氧化性质,用于抗菌应用.
评估血激活奎尔素 (PAQ) 的疗效,机制和食品安全应用,用于清除桃番茄的污染.

主要方法:

使用冷血治疗将奎尔素转化为其亲氧化剂形式 (PAQ).
评估了对大肠杆菌O157:H7,沙门氏菌Typhimurium和Listeria monocytogenes的抗菌功效.
进行了化学分析 (FT-IR,UV-Vis) 和生物分析,以了解PAQ的作用机制.
评估了PAQ对桃番茄消毒的有效性及其对水果质量的影响.

主要成果:

在20分钟的血治疗中,PAQ在75μM下实现了显著的细菌减少 (>5.19 log).
FT-IR和UV-Vis分析证实了奎尔素的氧化转化为子形式.
PAQ诱导了细胞膜损伤,降低了代谢活动,并在病原体中增加了细胞内ROS.
PAQ在桃番茄上减少了病原体超过3个日志,没有降低质量,并在五个重复使用周期中保持活性.

结论:

冷血有效地将奎尔素转化为一种亲氧化抗菌剂 (PAQ).
PAQ 具有持续的ROS介导细菌失活作用,为增强微生物安全提供了一个有前途的方法.
酸是一种可行的选择,用于消毒桃番茄等产品,提高食品安全而不损害质量.

关键词:

具有杀菌活性的细菌.桃西红,桃西红是什么意思通过食物传播的病原体.血激活奎尔丁的使用方法昆是一种昆.有反应性氧物种的反应性氧物种.

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