Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 72 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037825

Inhibitory mechanism of polypeptid-zinc chelate of Mandarin fish against Staphylococcus saprophyticus

  • LUO Gege ,
  • ZHOU Yingqin ,
  • SUN Ziyi ,
  • YANG Jianting ,
  • ZHENG Haibo ,
  • XIE Ningning
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  • 1(Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China)
    2(School of Food Engineering, Anhui University of Science and Technology, Chuzhou 233100, China)
    3(Anhui Engineering Laboratory of Microbial Fermentation and Functional Application of Food, Hefei 230031, China)

Received date: 2023-11-01

  Revised date: 2023-12-12

  Online published: 2024-11-01

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Abstract

Staphylococcus saprophyticus is one of the specific spoilage bacteria in aquatic products.Polypeptide-zinc chelates have bacteriostatic potential, but there are few reports on their inhibition of Staphylococcus saprophyticus.In this study, the polypeptide-zinc chelates P2 and P3 of the Mandarin fish were prepared from the protein of the Mandarin fish by enzymatic hydrolysis, chelation reaction, centrifugal-alcohol precipitation, and finnally alcohol-precipitation centrifugation.The inhibitory cycle and minimal inhibitory concentration (MIC) of P2 and P3 against Staphylococcus saprophyticus were studied by Oxford cup method and double gradient dilution method.Through the bacterial growth curve, electrical conductivity, ultraviolet absorption, superoxide dismutase (SOD), and catalase (CAT) activity, and scanning electron microscope (SEM), the effects of P2 and P3 on Staphylococcus saprophyticus were evaluated.Results showed that the microbial circles produced by P2 and P3 against Staphylococcus saprophyticus were (17.89±3.06) mm and (21.39±2.46) mm, respectively, with MIC of 0.78 mg/mL for both P2 and P3.After the action of P2 and P3, bacterial growth was inhibited, cell membrane integrity was disrupted, and permeability increased, resulting in an increase in SOD activity and a decrease in CAT activity in the bacterial body.The SEM results showed that the surface of the bacterial cells treated with P2 and P3 was rough, wrinkled, twisted, and deformed, resulting in the destruction of the bacterial structure and ultimately leading to bacterial death.

Key words： mandarin fish; polypeptide-zinc chelate; Staphylococcus saprophyticus; antibacterial mechanism

Cite this article

LUO Gege , ZHOU Yingqin , SUN Ziyi , YANG Jianting , ZHENG Haibo , XIE Ningning . Inhibitory mechanism of polypeptid-zinc chelate of Mandarin fish against Staphylococcus saprophyticus[J]. Food and Fermentation Industries, 2024 , 50(20) : 72 -78 . DOI: 10.13995/j.cnki.11-1802/ts.037825

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