食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 156 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031587

研究报告

肉桂精油抑制鸡肉源假单胞菌CM2的作用机制研究

  • 李波 ,
  • 郑凯茜 ,
  • 马云芳 ,
  • 相启森
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  • 1(郑州轻工业大学 食品与生物工程学院, 河南 郑州,450001)
    2(郑州轻工业大学,河南省冷链食品质量安全控制重点实验室, 河南 郑州,450001)
博士,讲师(相启森副教授为通信作者,Email:xiangqisen2006@163.com)

收稿日期: 2022-03-17

  修回日期: 2022-05-11

  网络出版日期: 2023-04-14

基金资助

河南省高等学校重点科研项目(22A550018);郑州轻工业大学博士科研启动项目(13501050069)

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Antibacterial mechanism of cinnamon essential oil against Pseudomonas deceptionensis CM2 isolated from chicken meat

  • LI Bo ,
  • ZHENG Kaixi ,
  • MA Yunfang ,
  • XIANG Qisen
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  • 1(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)

Received date: 2022-03-17

  Revised date: 2022-05-11

  Online published: 2023-04-14

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摘要

假单胞菌是肉和肉制品的优势腐败菌,寻求安全高效的天然食品防腐剂对保障肉品安全具有重要意义。该文采用微量肉汤稀释法测定肉桂精油对分离自鸡肉中的致腐菌假单胞菌CM2的最小抑菌浓度。通过测定细胞膜完整性、膜电位及胞内活性氧水平,揭示肉桂精油失活假单胞菌CM2的作用机制。结果表明,肉桂精油能够有效抑制假单胞菌CM2生长,其最小抑菌浓度为0.156 μL/mL。与对照组相比,经0.156 μL/mL的肉桂精油处理4 h后,假单胞菌CM2胞外核酸和蛋白含量分别升高了13.5倍和4.7倍(P<0.05);碘化丙啶和N-苯基-1-萘胺荧光强度分别升高了32.6%和51.9%(P<0.05);假单胞菌CM2细胞膜电位升高了2.8倍(P<0.05);胞内活性氧水平升高了45.0%(P<0.05)。综上表明,肉桂精油能够有效失活假单胞菌CM2,这可能与其破坏细胞膜结构及功能、诱导氧化损伤等有关。该研究为肉桂精油在肉品保鲜领域的实际应用提供了理论依据。

关键词： 肉桂精油; 假单胞菌CM2; 抑菌活性; 细胞膜结构

本文引用格式

李波 , 郑凯茜 , 马云芳 , 相启森 . 肉桂精油抑制鸡肉源假单胞菌CM2的作用机制研究[J]. 食品与发酵工业, 2023 , 49(6) : 156 -161 . DOI: 10.13995/j.cnki.11-1802/ts.031587

Abstract

Pseudomonas spp. are recognized as the specific spoilage microorganisms of meat and meat products. It is of great importance to search the safe and efficient natural food preservatives to ensure meat safety. In this work, the minimum inhibitory concentration of cinnamon essential oil against the Pseudomonas deceptionensis CM2 isolated from spoilage chicken was determined by microbroth dilution method. The antibacterial mechanisms of cinnamon essential oil were studied by measuring the cell membrane integrity, cell membrane potential, and intracellular reactive oxygen species level. The results showed that cinnamon essential oil exhibited strong antibacterial activity against P. deceptionensis CM2 with the minimum inhibitory concentration of 0.156 μL/mL. After being treated with cinnamon essential oil at 0.156 μL/mL for 4 h, the extracellular nucleic acids and proteins concentrations were increased by 13.5- and 4.7-fold (P<0.05) as high as that of the control. The fluorescent intensities of propidium iodide and N-phenyl-1-naphthylamine value of P. deceptionensis CM2 cells were increased by 32.6% and 51.9% (P<0.05), respectively. The membrane potential and intracellular reactive oxygen species level of P. deceptionensis CM2 cells were increased by 2.8-fold and 45.0% (P<0.05), respectively. In summary, cinnamon essential oil can effectively inactivate P. deceptionensis CM2 cells, which may be related to the disruption of cell membrane structure and function, and the induction of oxidative damage. The results provide a scientific basis for the practical application of cinnamon essential oil in food preservation.

Key words： cinnamon essential oil; Pseudomonas deceptionensis CM2; antibacterial activity; cell membrane structures

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