食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 64 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028811

研究报告

抗菌肽AMP-17对黄曲霉抑制作用的初步研究

  • 朱丽娟 ,
  • 国果 ,
  • 田竺青 ,
  • 孙朝琴 ,
  • 杨隆兵 ,
  • 黄明娇 ,
  • 刘鉴 ,
  • 彭建 ,
  • 石帮慧
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  • 1(贵州医科大学 基础医学院,现代病原生物学重点特色实验室,贵州 贵阳,550025)
    2(贵州医科大学,转化医学研究中心,贵州 贵阳,550025)
    3(贵州医科大学 生物与工程学院,环境污染监测与疾病控制重点实验室,贵州 贵阳,550025)
    4(贵州医科大学 公共卫生与健康学院,贵州 贵阳,550025)
第一作者:硕士研究生(国果教授为通信作者,E-mail:guoguojsc@163.com)

收稿日期: 2021-07-29

  修回日期: 2021-09-11

  网络出版日期: 2022-06-10

基金资助

国家自然科学基金资助项目(81760647)

收起

Preliminary study on the inhibitory effect of antibacterial peptide AMP-17 on Aspergillus flavus

  • ZHU Lijuan ,
  • GUO Guo ,
  • TIAN Zhuqing ,
  • SUN Chaoqin ,
  • YANG Longbing ,
  • HUANG Mingjiao ,
  • LIU Jian ,
  • PENG Jian ,
  • SHI Banghui
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  • 1(School of Basic Medical Sciences, Key Laboratory of Modern Pathogen Biology, Department of Parasitology, Guizhou Medical University, Guiyang 550025, China)
    2(Translational Medicine Research, Guizhou Medical University, Guiyang 550025, China)
    3(School of Biology and Engineering, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang 550025, China)
    4(School of Public Health and Wellness, Guizhou Medical University, Guiyang 550025, China)

Received date: 2021-07-29

  Revised date: 2021-09-11

  Online published: 2022-06-10

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摘要

探讨抗菌肽AMP-17对食源性微生物黄曲霉孢子萌发、菌丝生长、产毒等的影响。通过微量液体稀释法测定AMP-17对黄曲霉最低抑菌浓度(minimum inhibitory concentration,MIC)并绘制生长曲线。血球计数板及干重法计算经AMP-17作用后,黄曲霉的孢子萌发率、菌丝生长抑制率。酶联免疫吸附法分析AMP-17对黄曲霉毒素产量的影响。扫描电镜观察AMP-17作用后黄曲霉孢子及菌丝体的形态结构变化。结果显示,AMP-17对黄曲霉的MIC为50 μg/mL;生长曲线显示其能显著抑制黄曲霉的生长;50 μg/mL AMP-17作用后黄曲霉孢子萌发率为8%,菌丝抑制率可达72.5%;低浓度的AMP-17即可显著降低黄曲霉毒素的合成;经AMP-17干预后,黄曲霉孢子及菌丝形态结构均遭到明显破坏。因此AMP-17对黄曲霉的生长及产毒具有显著抑制作用。该研究结果为AMP-17应用于食品防腐提供了实验依据,可进一步丰富食物防腐剂种类。

关键词： 抗菌肽; AMP-17; 黄曲霉; 抑制作用

本文引用格式

朱丽娟 , 国果 , 田竺青 , 孙朝琴 , 杨隆兵 , 黄明娇 , 刘鉴 , 彭建 , 石帮慧 . 抗菌肽AMP-17对黄曲霉抑制作用的初步研究[J]. 食品与发酵工业, 2022 , 48(10) : 64 -69 . DOI: 10.13995/j.cnki.11-1802/ts.028811

Abstract

To explore the effect of antimicrobial peptide AMP-17 on the spore germination, mycelial growth, and toxin production of food-borne microorganism Aspergillus flavus, the minimum inhibitory concentration (MIC) of AMP-17 against A. flavus was determined by the micro-liquid dilution method and the growth curve was drawn. The spore germination rate and mycelial growth inhibition rate of A. flavus were calculated by hemocytometer and dry weight method after AMP-17 treatment. Enzyme linked immunosorbent assay was used to analyze the effect of AMP-17 on the production of aflatoxin. The morphological and structural changes of A. flavus spores and mycelium were observed by scanning electron microscope. The results showed that the minimum inhibitory concentration of AMP-17 against Aspergillus flavus was 50 μg/mL and the peptide could significantly inhibit the growth of A. flavus. After 50 μg/mL of AMP-17 treatment, the spore germination rate and the mycelial inhibition rate of A. flavus could reach 8% and 72.5%. In addition, low concentration of AMP-17 could significantly reduce the synthesis of aflatoxin. After the intervention of AMP-17, the morphological structure of A. flavus spores and hyphae were obviously damaged. AMP-17 had a significant inhibitory effect on the growth and toxin production of A. flavus. The results provided an experimental basis for the application of AMP-17 to food preservatives, which could further enrich the types of food preservatives.

Key words： antibiotic peptide; AMP-17; Aspergillus flavus; inhibiting effect

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