食源性病菌为食品安全带来了巨大挑战,甘草提取物作为食品添加剂对金黄色葡萄球菌(Staphylococcus aureus)具有良好的抑菌作用,可作为天然食品防腐剂的候选原料,但目前对其抑菌机理的研究还不深入,影响了其应用。为探究甘草提取物对S.aureus的抑菌机理,该研究通过生长曲线、氧化损伤实验、细胞膜壁分析、蛋白质分析和DNA分析,评价了甘草提取物对S.aureus的抑菌作用机制。结果表明,甘草提取物导致S.aureus核酸渗漏,说明其膜完整性被破坏;同时,甘草提取物降低了几种能量代谢酶:琥珀酸脱氢酶(succinate dehydrogenase,SDH)和总ATP酶的活力;此外,光谱和竞争分析表明,甘草提取物与DNA发生了静电结合和凹槽结合。总之,甘草提取物主要是通过对S.aureus细胞壁膜、蛋白质合成、细菌代谢活力和遗传物质发挥作用,从而抑制其生长。该研究为甘草提取物在食品防腐方面的应用提供了理论基础。
Foodborne pathogens present a significant challenge to food safety.Licorice extract, when used as a food additive, has demonstrated effective antimicrobial properties against Staphylococcus aureus.This positions it as a potential candidate for natural food preservatives.However, a comprehensive understanding of its antimicrobial mechanisms remains limited, impeding its broader application.To elucidate the inhibitory mechanism of licorice extract against S.aureus, this study employed growth curve analysis, oxidative damage assays, cell membrane analysis, protein assessment, and DNA analysis to evaluate the mode of antimicrobial action.Results showed that licorice extract led to nucleic acid leakage in S.aureus, indicating compromised membrane integrity.Concurrently, the extract reduced the activity of key metabolic enzymes including succinate dehydrogenase (SDH) and overall ATPase.Additionally, spectral and competitive analyses revealed that licorice extract bound to DNA via electrostatic and groove interactions.The comprehensive analysis concluded that the antimicrobial effect of licorice extract on S.aureus could be attributed to its impact on the bacterial cell wall, protein synthesis, metabolic vitality, and genetic material, thereby inhibiting its growth.This study provides a theoretical foundation for the application of licorice extract as a food preservative.
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