茶多酚抑制腐败希瓦氏菌机理研究

doi:10.13305/j.cnki.jts.2014.02.008

茶叶科学 ›› 2014, Vol. 34 ›› Issue (2): 149-155.doi: 10.13305/j.cnki.jts.2014.02.008

茶多酚抑制腐败希瓦氏菌机理研究

王慧敏¹, 朱军莉^1,*, 陆海霞¹, 仪淑敏²

1. 浙江工商大学食品与生物工程学院,浙江杭州 310035;
2. 渤海大学辽宁省食品安全重点实验室,辽宁锦州 121013

收稿日期:2013-09-06 修回日期:2013-12-13 出版日期:2014-04-15 发布日期:2019-09-03
通讯作者: *
作者简介:王慧敏（1988— ）,女,山东菏泽人,硕士研究生,主要从事水产品储藏与加工研究。
基金资助:
国家自然科学基金（31271954）、浙江省科技厅项目（2012C22049）、国家科技计划项目（2012BAD29B06）

The Antimicrobial Mechanism of Tea Polyphenols Against Shewanella putrefaciens

WANG Huimin¹, ZHU Junli^1,*, LU Haixia¹, YI Shumin²

1. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China;
2. Food Safety Key Lab of Liaoning Province, BoHai University, Jinzhou 121013, China

Received:2013-09-06 Revised:2013-12-13 Online:2014-04-15 Published:2019-09-03

摘要/Abstract

摘要： 研究评价了茶多酚对腐败希瓦氏菌（Shewanella putrefaciens）的抑菌和杀菌效果,并初步探讨了其抑菌机理。结果表明,茶多酚对腐败希瓦氏菌的最低抑菌浓度（MIC）和最小杀菌浓度（MBC）分别为1 mg·mL^-1和16 mg·mL^-1,2 mg·mL^-1茶多酚处理能显著抑制细菌的生长曲线,在25℃和4℃作用96 h和192 h希瓦氏菌分别下降了10⁵ CFU·mL^-1和10⁶ CFU·mL^-1,杀菌作用表现时间依赖性。茶多酚单体的杀菌能力大小分别为EGCG>ECG>EGC>EC。在茶多酚作用下,腐败希瓦氏菌胞外上清中Na⁺/K⁺-ATP酶和AKP酶活性显著上升,投射电镜（TEM）观察细菌出现了破损、变形等现象。可见,茶多酚能有效抑制腐败希瓦氏菌的生长,在低温长时间下仍表现出杀菌能力,其杀菌机制主要是引起细菌细胞壁和细胞外膜损伤,使胞内成分泄漏,导致细菌死亡。

关键词: 茶多酚, EGCG, 腐败希瓦氏菌, 抑菌

Abstract: Antimicrobial effect and mechanism of TP against Shewanella putrefaciens in vitro was investigated. The results showed that the minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of TP against the S. putrefaciens were 1 mg·mL^-1 and 16 mg·mL^-1, respectively. Growth curves of S. putrefaciens were significantly inhibited in the addition of 2 mg·mL^-1 TP. The population of S. putrefaciens decreased about 10⁵ CFU·mL^-1 and 10⁶ CFU·mL^-1 with the 2 mg·mL^-1 TP addition after 96 h at 25℃ and 192 h at 4℃, respectively. The bactericidal activity of TP exhibited the time depending. Among the four monomer of TP, the order of bactericidal activity were EGCG>ECG>EGC>EC. The enzyme activity of Na⁺/K⁺-ATP and AKP in the culture suspension of S. putrefaciens gradually increased with the time extension in the TP treated samples. TEM images revealed that treatment of TP might lead to damage and deformation of cell. Thus, TP exhibited the good antimicrobial and bactericidal activity against S. putrefaciens by disrupting cell walls and out membrane, which cause the permeability of intracellular components and the change of cell morphology.

Key words: tea polyphenols, EGCG, Shewanella putrefaciens, antimicrobial activity

中图分类号:

王慧敏, 朱军莉, 陆海霞, 仪淑敏. 茶多酚抑制腐败希瓦氏菌机理研究[J]. 茶叶科学, 2014, 34(2): 149-155. doi: 10.13305/j.cnki.jts.2014.02.008.

WANG Huimin, ZHU Junli, LU Haixia, YI Shumin. The Antimicrobial Mechanism of Tea Polyphenols Against Shewanella putrefaciens[J]. Journal of Tea Science, 2014, 34(2): 149-155. doi: 10.13305/j.cnki.jts.2014.02.008.

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茶多酚抑制腐败希瓦氏菌机理研究

The Antimicrobial Mechanism of Tea Polyphenols Against Shewanella putrefaciens

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