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。
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.
[1] Ehira S, Fujii T.Changes in viable bacterial count of sardine during partially frozen storage[J]. Bulletin of the Japanese Society of Scientific Fisheries, 1980, 46(11): 1419-1421.
[2] 李学英, 许钟, 杨宪时, 等. 大黄鱼腐败菌腐败能力分析与特定腐败菌鉴别[J]. 上海海洋大学学报, 2010, 19(4): 547-552.
[3] 蓝蔚青, 谢晶. 传统生理生化鉴定技术结合PCR法分析复合保鲜剂对冷藏带鱼贮藏期间菌相变化的影响[J]. 食品工业科技, 2012, 33(10): 330-335.
[4] Wheeler, D S, Wheeler, W J.The medicinal chemistry of tea[J]. Drug Development Research, 2004, 61(2): 45-65.
[5] Mitsumoto M, O'Grady MN, Kerry JP, et al. Addition of tea catechinsand vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties[J]. Meat Science, 2005, 69: 773-779.
[6] 张旭光, 李婷婷, 朱军莉, 等.茶多酚处理对冷藏养殖大黄鱼品质的影响[J]. 茶叶科学, 2011, 31(2 ): 105-111.
[7] 欧阳涛, 赵利, 苏伟, 等. 茶多酚对冷藏草鱼片保鲜效果的研究[J]. 食品科技, 2011, 36(9): 157-160.
[8] 范文教, 孙俊秀, 陈云川, 等. 茶多酚对鲢鱼微冻冷藏保鲜的影响[J]. 农业工程学报, 2009, 25(2): 294-297.
[9] Silván JM, Mingo E, Hidalgo M, et al. Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp[J]. Food Control, 2013, 29: 25-31.
[10] Yi S M, Zhu J L, Fu L L, et al. Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane[J]. International Journal of Food Microbiology, 2010, 144: 111-117.
[11] 孙京新, 王文娟. 茶多酚对假单胞菌抑菌机理研究[J]. 肉类工业, 2010,1: 36-39.
[12] Naik M I, Fomda B A, Jaykumar E, et al. Antibacterial activity of lemongrass (Cymbopogon citratus) oil against some selected pathogenic bacterias[J]. Asian Pacific Journal of Tropical Medicine, 2010, 3(7): 535-538.
[13] Gramza A, Khokhar S, Yoko S, et al. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content[J]. European Journal of Lipid Science and Technology, 2006, 108: 351-362.
[14] Hathway D.An approach to the study of vegetable tannins by the oxidation of plant phenolics[J]. Leather Technology Chemistry, 1985, 12(6): 108-121.
[15] Maria D.Polyphenols as antimicrobial agents[J]. Food Biotechnology, 2012, 23: 174-181.
[16] 冯小强, 李小芳, 杨声, 等. 壳聚糖对细菌细胞膜的影响[J]. 食品科学, 2009, 30(7): 63-67.
[17] Si W, Gong J S, Tsao R, et al. Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract[J]. Journal of Chromatography A, 2006, 1125: 204-210.
[18] Cox S D, Mann C M, Markham J L.Interactions between components of the essential oil of melaleuca alternifolia[J]. Journal of Applied Microbiology, 2001, 91: 492-497.
[19] Fan W J, Chi Y L, Zhang S.The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice[J]. Food Chemistry, 2008, 108: 148-153.
[20] Li T T, Hu W Z, Li J R, et al. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)[J]. Food Control, 2012, 25: 101-106.
浙公网安备 33019902000101号 
