食品科学2017，Vol.38Issue(21)：15-20,6.DOI:10.7506/spkx1002-6630-201721003
异硫氰酸酯类香料对两种革兰氏阳性致病菌的抑制作用
Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria
摘要
Abstract
Nine isothiocyanate flavors were selected to evaluate their antibacterial activities against Staphylococcus aureus and Listeria monocytogenes by measuring the diameter of inhibition zone.Besides,the structure-activity relationship for these compounds was further investigated.The highest inhibitory effect of sulfur-containing flavors was screened to investigate its impact on the expression of the thermostable nuclease (nuc) gene of S.aureus as determined by real-time reverse transcription quantitative polymerase chain reaction (RT-qPCR).The results showed that benzyl isothiocyanate (BZITC),phenethyl isothiocyanate (PEITC),3-methylthiopropyl isothiocyanate (MTPITC) and isoamyl isothiocyanate (IAITC) had better inhibitory effect against the two Gram-positive bacteria,and the inhibitory effect followed the descending order of BZITC ≈ PEITC ＞ MTPITC ＞ IAITC.Among the nine isothiocyanate flavors,BZITC showed the highest inhibitory effect against S.aureus with a minimal inhibitory concentration (MIC) of 0.61 mmol/L compared to 4.88 mmol/L for L.monocytogenes.At sub-inhibitory concentrations,BZITC markedly decreased the expression of the virulence factor nuc in S.aureus (P ＜ 0.01).These results suggested that the presence of benzene ring may enhance the antibacterial activity of isothiocyanate flavors,and play an important role in the inhibitory effect of virulence factor gene nuc expression of BZITC in S.aureus.关键词
异硫氰酸酯类香料/革兰氏阳性菌/抑菌活性/构效关系/毒力基因表达Key words
isothiocyanate flavors/Gram-positive bacteria/antibacterial activity/structure-activity relationship/virulence factor expression分类
轻工纺织引用本文复制引用
王岩,周倩倩,万锈琳,王佳莹,侯红漫,张公亮..异硫氰酸酯类香料对两种革兰氏阳性致病菌的抑制作用[J].食品科学,2017,38(21):15-20,6.基金项目
国家自然科学基金面上项目(31571888) （31571888）
辽宁省高等学校优秀人才支持计划项目(LJQ2015010) （LJQ2015010）
