食品与发酵工业 >

2023 , Vol. 49 >Issue 2: 166 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031448

研究报告

红花椒精油对致口臭菌的抗菌和抗生物膜活性研究

  • 易金枝 ,
  • 程志敏 ,
  • 陈彦荣 ,
  • 王建辉 ,
  • 李昌珠 ,
  • 肖志红 ,
  • 刘冬敏 ,
  • 方芳 ,
  • 李思源
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  • 1(长沙理工大学 食品与生物工程学院,湖南 长沙,410114)
    2(湖南省林业科学院 省部共建木本油料资源利用国家重点实验室,湖南 长沙,410018)
    3(长沙理工大学 预制菜现代产业学院,湖南 长沙,410114)
    4(湖南省湘味餐调智造与质量安全工程技术研究中心,湖南 浏阳,410023)
第一作者：硕士研究生(王建辉教授为通信作者,E-mail:wangjh0909@163.com)

收稿日期: 2022-03-11

  修回日期: 2022-04-07

  网络出版日期: 2023-02-15

基金资助

湖南省自然科学基金杰出青年科学基金项目(2021JJ10007);湖南省科技重点研发项目(2021NK2015;2019SK2121);湖南省科技人才托举工程中青年学者培养计划项目(2019TJ-Q01);长沙市科技创新创业领军人才项目(kh1902130);湖南佳元禄味型创新创业团队(2019-22)

收起

Antibacterial and antibiofilm activities of Zanthoxylum bungeanum essential oils against the halitosis-causing bacteria

  • YI Jinzhi ,
  • CHENG Zhimin ,
  • CHEN Yanrong ,
  • WANG Jianhui ,
  • LI Changzhu ,
  • XIAO Zhihong ,
  • LIU Dongmin ,
  • FANG Fang ,
  • LI Siyuan
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  • 1(School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China)
    2(State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China)
    3(Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha 410114, China)
    4(Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China)

Received date: 2022-03-11

  Revised date: 2022-04-07

  Online published: 2023-02-15

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摘要

该研究通过水蒸汽蒸馏法从甘肃(ZB1)、云南(ZB2)、山西(ZB3)和陕西(ZB4)4个产地的红花椒中提取精油,利用全二维飞行时间质谱分析红花椒精油(Zanthoxylum bungeanum essential oils,ZBEOs)的主要化学成分,并采用微量肉汤稀释法测定ZBEOs对具核梭杆菌(Fusobacterium nucleatum)和牙龈卟啉单胞菌(Porphyromonas gingivalis)的最小抑菌浓度和最小杀菌浓度,筛选出抑制效果最佳的ZBxEO,通过扫描电子显微镜和激光共聚焦显微镜进一步观察其对受试菌菌体和生物膜的影响。结果表明,受试ZBEOs中均富含芳樟醇(4.68%~22.75%)、β-月桂烯(5.31%~17.02%)和柠檬烯(5.76%~9.78%)。ZBEOs对受试菌的生长均具有不同程度的抑制效果,其中从云南红花椒中提取的精油(ZB2EO)对2种受试菌的抗菌活性最强,可破坏受试菌的形态结构,对菌体造成不可逆的损伤。此外,经ZB2EO处理后,受试菌生物膜结构变得松散,生物量减少。综上,ZBEOs对致口臭菌具有良好的抗菌和抗生物膜活性,为ZBEOs在口臭防治方面的开发和利用提供了理论参考依据。

关键词： 红花椒精油; 致口臭菌; 抗菌; 抗生物膜

本文引用格式

易金枝 , 程志敏 , 陈彦荣 , 王建辉 , 李昌珠 , 肖志红 , 刘冬敏 , 方芳 , 李思源 . 红花椒精油对致口臭菌的抗菌和抗生物膜活性研究[J]. 食品与发酵工业, 2023 , 49(2) : 166 -172 . DOI: 10.13995/j.cnki.11-1802/ts.031448

Abstract

Plant essential oil is considered as an effective potential substitute for chemical antibacterial agents since it has many superior properties. Zanthoxylum bungeanum is used to treat oral diseases in traditional Chinese medicine. However, there were few studies on the application of Z. bungeanum essential oils (ZBEOs) in the treatment of halitosis. To study the antibacterial and antibiofilm activities of ZBEOs against the halitosis-causing bacteria, ZBEOs were extracted by steam distillation from different provinces of Chine, i.e. Gansu (ZB1), Yunnan (ZB2), Shanxi (ZB3), and Shaanxi (ZB4). The chemical composition of ZBEOs were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of ZBEOs against the halitosis-causing bacteria were determined by the broth dilution methods. The most effective one was selected to further investigate its antibacterial and antibiofilm activities. The microstructure of the halitosis-causing bacteria and biofilm were observed by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), respectively. The results showed that 55, 67, 67, and 80 components (relative content greater than 0.10%) were identified from ZB1EO, ZB2EO, ZB3EO and ZB4EO, respectively, accounting for 95.98% to 97.16% of the total components. The tested ZBEOs were rich in linalool (4.68%-22.75%), β-myrcene (5.31%-17.02%) and limonene (5.76%-9.78%). Among them, ZB2EO exhibited excellent inhibitory activities against the halitosis-causing bacteria. The MIC value of ZB2EO against Fusobacterium nucleatum and Porphyromonas gingivalis were 1 and 2 mg/mL, and the MBC value were 1 and 4 mg/mL, respectively. ZB2EO (1×MIC) added in the lag phase and log phase of the halitosis-causing bacteria can effectively inhibit their proliferation. ZB2EO (1×MIC) could be irreversibly damaged the microstructure of F. nucleatum and P. gingivalis. 50% minimum biofilm eradication concentration (MBEC50) of ZB2EO against F. nucleatumand P. gingivalis were 4 and 8 mg/mL, respectively. After ZB2EO (1×MBEC50) treatment, the biofilms of the halitosis-causing bacteria were thin, and the biomass decreased. This study shows that ZBEOs can effectively inhibit the growth of the halitosis-causing bacteria and eradicate the preformed biofilm. In conclusion, ZBEOs have effective antibacterial and antibiofilm activities against the two halitosis-causing bacteria, which may provide a theoretical basis for the development and utilization of ZBEOs in the prevention and treatment of halitosis.

Key words： Zanthoxylum bungeanum essential oil; halitosis-causing bacteria; antibacterial; antibiofilm

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