食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 63 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037617

研究报告

水飞蓟素对金黄色葡萄球菌的抑菌稳定性及其机制

  • 王嘉康 ,
  • 唐浩国 ,
  • 陈静 ,
  • 司启贺 ,
  • 申茹晓
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  • (河南科技大学 食品与生物工程学院,河南 洛阳,471023)
第一作者:硕士研究生 (唐浩国教授为通信作者,E-mail:tanghaoguo@126.com)

收稿日期: 2023-10-11

  修回日期: 2023-10-24

  网络出版日期: 2024-10-29

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Antibacterial stability and mechanism of silymarin against Staphylococcus aureus

  • WANG Jiakang ,
  • TANG Haoguo ,
  • CHEN Jing ,
  • SI Qihe ,
  • SHEN Ruxiao
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  • (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)

Received date: 2023-10-11

  Revised date: 2023-10-24

  Online published: 2024-10-29

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摘要

金黄色葡萄球菌作为一种常见的食源性致病菌,能够对食品安全以及人体健康造成威胁。为了天然防腐剂的进一步开发和应用,该文对水飞蓟素的抑菌稳定性及抑菌机制进行了研究,测定了水飞蓟素对金黄色葡萄球菌ATCC25923、ATCC29213、ATCC6538以及沙门氏菌4株菌株的最小抑菌浓度(minimal inhibit concentration,MIC)并选取最敏感菌株ATCC25923,通过改变温度、pH以及超声处理来研究水飞蓟素对其抑菌稳定性的影响,并通过测定细菌的生长曲线、表面疏水性、zeta电位、菌体聚集程度、对葡萄糖利用情况以及荧光显微镜和扫描电镜观察探究其可能存在的抑菌机制。结果表明,水飞蓟素的抑菌活性具有良好的热稳定性以及酸碱稳定性,但较大功率的超声处理可降低其抑菌活性。同时,水飞蓟素对金黄色葡萄球菌ATCC25923的MIC为0.5 mg/mL,对金黄色葡萄球菌ATCC29213和ATCC6538的MIC为0.8 mg/mL,其能通过延迟缩短细菌的生长对数期,改变细菌的表面特征,影响其聚集程度,能量代谢、破坏细胞形态、影响生物被膜的形成来达到抑制细菌生长的目的。该研究结果明确了水飞蓟素抑菌机制的多样性,为其作为食品保鲜涂膜的进一步开发应用提供了理论依据。

关键词： 水飞蓟素; 抑菌活性; 稳定性; 抑菌机理; 金黄色葡萄球菌

本文引用格式

王嘉康 , 唐浩国 , 陈静 , 司启贺 , 申茹晓 . 水飞蓟素对金黄色葡萄球菌的抑菌稳定性及其机制[J]. 食品与发酵工业, 2024 , 50(19) : 63 -71 . DOI: 10.13995/j.cnki.11-1802/ts.037617

Abstract

As a common food-borne pathogen, Staphylococcus aureus can pose a threat to food safety and human health.This paper investigates the bacteriostatic stability and mechanism of silymarin for the development and application of natural preservatives. The study determined the minimum inhibitory concentration of silymarin against S.aureus strains ATCC25923, ATCC29213, ATCC6538 and Salmonella, with ATCC25923 identified as the most sensitive strain.The stability of silymarin was analyzed through alterations in temperature, pH, and ultrasonic treatment.The possible antibacterial mechanism was explored by measuring the growth curve, surface hydrophobicity, zeta potential, aggregation degree of bacteria, glucose utilization, as well as observing with fluorescence and scanning electron microscopes.The results show that the antibacterial activity of silymarin has good thermal stability and acid-base stability, but higher power ultrasonic treatment can reduce its antibacterial activity.At the same time, the minimum inhibitory concentration of silymarin to S.aureus ATCC25923 is 0.5 mg/mL, and the minimum inhibitory concentration to S.aureus ATCC29213 and ATCC6538 is 0.8 mg/mL, which can achieve the purpose of inhibiting bacterial growth by delaying and shortening the logarithmic growth period of bacteria, changing the surface characteristics of bacteria, affecting their aggregation degree, energy metabolism, destroying cell morphology and affecting the formation of biofilm.The results of this study clarified the diversity of antibacterial mechanism of silymarin, which provided a theoretical basis for its further development as a food preservation coating.

Key words： silymarin; bacteriostatic activity; stability; bacteriostatic mechanism; Staphylococcus aureus

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