食品科学2017，Vol.38Issue(13)：14-19,6.DOI:10.7506/spkx1002-6630-201713003
脂肽和茶多酚对副溶血弧菌的协同抑菌效应和机理
Synergistic Antimicrobial Effect and Mechanism of Lipopeptides and Tea Polyphenols against Vibrio parahaemolyticus
摘要
Abstract
In order to provide a theoretical basis for controlling Vibrio parahaemolyticus by using lipopeptides combined with tea polyphenols,the synergistic antimicrobial effect of lipopeptides and tea polyphenols against V.parahaemolyticus was assessed through checkerboard microtiter tests,and the underlying mechanism was studied by determining the change in cell membrane integrity,protein synthesis and phosphorus metabolism.The results showed that the combination of lipopeptides and tea polyphenols displayed strong synergistic antibacterial effect against V.parahaemolyticus with a fractional inhibitory concentration index of 0.19,resulting a notable increase in the membrane permeability and further inhibition of the synthesis of some proteins.Phosphorus metabolism was entirely inhibited when treated by 1/16 MIC lipopeptides combined with 1/8 MIC tea polyphenols when compared with the group treated by 1/16 MIC lipopeptides or 1/8 MIC tea polyphenols alone.In conclusion,there was a notable synergistic antimicrobial effect of lipopeptides and tea polyphenols against V.parahaemolyticus,which was achieved by destroying the cell membrane integrity and thus resulting in inhibition of protein synthesis and normal cell metabolism.关键词
脂肽/茶多酚/副溶血弧菌/协同抑菌效应/协同抑菌机理Key words
lipopeptide/tea polyphenols/Vibrio parahaemolyticus/synergistic antimicrobial effect/synergistic antimicrobial mechanism分类
轻工纺织引用本文复制引用
刘唤明,张文滔,吴燕燕,孙力军,王雅玲,刘颖,张雪梅,洪鹏志,吉宏武..脂肽和茶多酚对副溶血弧菌的协同抑菌效应和机理[J].食品科学,2017,38(13):14-19,6.基金项目
国家自然科学基金面上项目(30972287 （）
31371746) （）
农业部水产品加工重点实验室开放课题(NYJG201302) （NYJG201302）
广东省水产品加工与安全重点实验室开放课题(GDPKLAPPS1407) （GDPKLAPPS1407）
广东海洋大学“创新强校工程”科研项目(GDOU20014050203 （）
GDOU2013050204 （）
GDOU2013050205 （）
GDOU2013050313) （）
广东省海洋战略性新兴产业专项(GD2012-B02-007) （GD2012-B02-007）
