食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 159 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038548

研究报告

石榴皮提取物对蜡样芽孢杆菌的抑菌活性及对细胞膜影响的研究

  • 于芳 ,
  • 王倩宁 ,
  • 田欢欢 ,
  • 吕雄 ,
  • 张君霞
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  • 1(甘肃农业大学 林学院,甘肃 兰州,730070)
    2(天水师范学院 生物工程与技术学院,甘肃 天水,741001)
第一作者:硕士研究生(张君霞副教授为通信作者,E-mail:583370455@qq.com)

收稿日期: 2024-01-10

  修回日期: 2024-04-15

  网络出版日期: 2025-04-29

基金资助

甘肃省科技厅项目(21JR1RE297)

收起

Antibacterial activity of pomegranate peel extract against Bacillus cereus and its effect on cell membrane

  • YU Fang ,
  • WANG Qianning ,
  • TIAN Huanhuan ,
  • LYU Xiong ,
  • ZHANG Junxia
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  • 1(College of Forestry, Gansu Agricultural University, Lanzhou 730070, China)
    2(Faculty of Bioengineering and Technology, Tianshui Normal University, Tianshui 741001, China)

Received date: 2024-01-10

  Revised date: 2024-04-15

  Online published: 2025-04-29

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摘要

以石榴皮为试验材料,研究其对食源性致腐菌蜡样芽孢杆菌(Bacillus cereus)的抑菌活性及对细胞膜透性和完整性的影响,为开发安全的植物源防腐抑菌剂及石榴皮深度利用提供理论依据。结果表明,石榴皮乙醇提取物对蜡样芽孢杆菌的抑制效果优于枯草芽孢杆菌和萎缩芽孢杆菌,蜡样芽孢杆菌的最小抑菌质量浓度为1 mg/mL;石榴皮提取物对3种芽孢杆菌的整体生物量有显著抑制作用,且处理组可溶性总糖、可溶性蛋白、核酸泄露量和电导率均较对照有显著升高,且随着石榴皮提取物浓度的增加,其作用增强。高浓度石榴皮提取物处理可使蜡样芽孢杆菌可溶性总糖含量提高到对照的1.75倍,可溶性蛋白含量提高2.43倍,核酸泄露在6 h到达峰值,相较对照提高3.04倍,电导率提高1.16倍,高浓度处理组均与对照差异极显著(P＜0.01),结合扫描电镜呈现的菌体细胞出现塌陷皱缩、细胞边界模糊、菌体细胞变短变细、细胞内容物溢出,证明石榴皮提取物通过改变细菌细胞形态以及破坏细胞膜完整性和通透性,引起可溶性总糖、可溶性蛋白、核酸等内容物的泄漏,从而达到抑菌效果。

关键词： 石榴皮; 蜡样芽孢杆菌; 抑菌作用; 食品微生物; 细胞膜

本文引用格式

于芳 , 王倩宁 , 田欢欢 , 吕雄 , 张君霞 . 石榴皮提取物对蜡样芽孢杆菌的抑菌活性及对细胞膜影响的研究[J]. 食品与发酵工业, 2025 , 51(7) : 159 -166 . DOI: 10.13995/j.cnki.11-1802/ts.038548

Abstract

Pomegranate peel was used as a test material to study its antibacterial activity against the food-borne putrefactive bacterium Bacillus cereus and its effect on cell membrane permeability and integrity.This study provides a theoretical basis for the development of safe plant-derived preservatives and deep utilisation of pomegranate peel.The antibacterial activity showed that the ethanol extract of pomegranate peel inhibited Bacillus cereus better than Bacillus subtilis and Bacillus atrophicus, and the minimum inhibitory concentrationof pomegranate peel extract against Bacillus cereus was 1 mg/mL.The pomegranate peel extract had a significant antibacterial effect on the overall biomass of the three kinds of Bacillus, and the total soluble sugars, soluble proteins, nucleic acid leakage, and electrical conductivity of the treatment group were significantly higher than that of the control, and their effects were enhanced with the increase of pomegranate peel extract concentration.The treatment of high concentration of pomegranate peel extract increased the total soluble sugar content of Bacillus cereus to 1.75 times of the control, the soluble protein content to 2.43 times, the nucleic acid leakage reached the peak at 6 h, which was 3.04 times higher compared to the control, and the electrical conductivity was 1.16 times higher, and the differences between the high concentration treatment groups and the control were all highly significant (P＜0.01).Combined with the scanning electron microscopy, the bacterial cells appeared to collapse and crumple, the cell boundary was blurred, the bacterial cells became shorter and thinner, and the cell contents overflowed, which proved that the pomegranate peel extract changed the morphology of the bacterial cells and destroyed the cell membranes, causing the leakage of the soluble total sugars, soluble proteins, nucleic acids, and other contents, achieving the antibacterial effect.

Key words： pomegranate peel; Bacillus cereus; bacteriostatic effects; food microorganisms; cell membrane

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