食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 56 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041288

研究报告

山梨酸钾与天然化合物联用对金黄色葡萄球菌抑制作用研究

  • 殷晓雨 ,
  • 吴凤琴 ,
  • 彭琴 ,
  • 张倩 ,
  • 张廷瑶 ,
  • 汤梦婷 ,
  • 饶瑜 ,
  • 梁紫微
展开
  • (西华大学 食品与生物工程学院,四川 成都,610039)
第一作者:硕士研究生(梁紫微讲师为通信作者,E-mail:ziweiliang1029@outlook.com)

收稿日期: 2024-10-14

  修回日期: 2025-01-03

  网络出版日期: 2025-09-29

基金资助

四川省自然科学基金青年基金项目(2023NSFSC1203);西华大学人才引进项目(Z241095)

收起

Study on the inhibition of potassium sorbate combined with natural compounds towards Staphylococcus aureus

  • YIN Xiaoyu ,
  • WU Fengqin ,
  • PENG Qin ,
  • ZHANG Qian ,
  • ZHANG Tingyao ,
  • TANG Mengting ,
  • RAO Yu ,
  • LIANG Ziwei
Expand
  • (School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China)

Received date: 2024-10-14

  Revised date: 2025-01-03

  Online published: 2025-09-29

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摘要

金黄色葡萄球菌(Staphylococcus aureus)是一种常见的食源性致病菌,严重威胁人类健康以及食品工业发展。然而,由于抗生素的不当使用,S.aureus对抗生素的耐药性逐渐显现,致使单一抗生素难以有效遏制细菌生长。山梨酸钾是国际上公认安全的防腐剂,常被应用于果蔬、肉制品和水产品等的防腐保鲜。天然化合物茶多酚和小檗碱,具有广谱抗菌活性,可抑制常见的食源性致病菌。该研究探究了山梨酸钾与茶多酚或小檗碱复配对S.aureus的抑制效果。首先,通过二倍稀释法测得山梨酸钾、茶多酚以及小檗碱对S.aureus的最小抑菌质量浓度,分别为2、0.125、2 mg/mL;采用棋盘实验测定药物联用的部分抑菌浓度指数(fractional inhibitory concentration index,FICI),山梨酸钾和茶多酚联用表现为协同作用(FICI=0.375),山梨酸钾和小檗碱联用表现为累加作用(FICI=0.5625)。其次,通过生长曲线探究了3种药物单独或联用对S.aureus生长趋势的影响;并通过纸片扩散实验检测了S.aureus对3种药物单独或联用时的敏感性。实验结果表明,山梨酸钾与茶多酚或小檗碱联用对S.aureus的抑制作用强于药物单独使用,山梨酸钾与小檗碱联用的抑菌效果优于山梨酸钾与茶多酚组合,且药物联用效果与浓度呈现剂量依赖性。该研究为有效抑制S.aureus提供了新策略,并为研究药物联用抑菌机制奠定了理论基础。

关键词： 金黄色葡萄球菌; 山梨酸钾; 茶多酚; 小檗碱; 联合抑菌

本文引用格式

殷晓雨 , 吴凤琴 , 彭琴 , 张倩 , 张廷瑶 , 汤梦婷 , 饶瑜 , 梁紫微 . 山梨酸钾与天然化合物联用对金黄色葡萄球菌抑制作用研究[J]. 食品与发酵工业, 2025 , 51(17) : 56 -63 . DOI: 10.13995/j.cnki.11-1802/ts.041288

Abstract

Staphylococcus aureus is a common foodborne pathogen that poses a serious threat to human health and the development of the food industry.However, since S.aureus became resistant to antibiotics for the abuse of antibiotics, it is difficult to curb the growth of S.aureus by one specific antibiotic.Potassium sorbate is, as a safe food preservative all over the world, often applied in the preservation of fruits and vegetables, meat products, aquatic products, etc.The natural products tea polyphenols and berberine have broad-spectrum antibacterial activity and can inhibit common foodborne pathogens.This study investigated the inhibitory effect of potassium sorbate in combination with tea polyphenols or berberine against S.aureus.Firstly, the minimum inhibitory concentrations of potassium sorbate, tea polyphenols and berberine against S.aureus were determined as 2, 0.125, and 2 mg/mL respectively by 2-fold dilution method.The fractional inhibitory concentration index (FICI) values of the combination of antimicrobial agents were determined by checkerboard assay.The combination of potassium sorbate and tea polyphenols showed a synergistic effect on the inhibition of S.aureus (FICI=0.375), and the combination of potassium sorbate and berberine displayed additive effect towards S.aureus (FICI=0.5625).Then the growth curve was determined to study the growth of S.aureus treated with one or two combined antimicrobial agents.Furthermore, the sensitivity of S.aureus to the antibacterial agents was evaluated by the disc diffusion tests.This study showed that the inhibitory effect of potassium sorbate combined with tea polyphenols or berberine on S.aureus was higher than that of drugs used alone, the antibacterial effect of potassium sorbate together with berberine was stronger than that when combined with tea polyphenols, and the joint antibacterial effect was dose-dependent.This study provided a new strategy for the suppression of S.aureus and laid a theoretical foundation for the mechanism of employment of joint drugs on bacteria.

Key words： Staphylococcus aureus; potassium sorbate; tea polyphenols; berberine; joint antimicrobial effect

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