现代食品科技2018，Vol.34Issue(1)：57-61,5.DOI:10.13982/j.mfst.1673-9078.2018.1.010
三硫烷二丁烯酸对金黄色葡萄球菌抑菌的研究
Antimicrobial Mechanism of (2E, 2E)-4,4-trisulfanediylbis(but-2-enoic acid) against Staphylococcus aureus
摘要
Abstract
The antibacterial mechanism of a novel compound (2E,2E)-4,4-trisulfanediylbis-(but-2-enoic acid) (TSDB) against Staphylococcus aureus in foods was investigated in this study.The changes of bacterial protein,organic acids,and bacteria cell apoptosis were evaluated by SDS-PAGE,HPLC,and AnnexinV,respectively.The results suggested that bacterial protein in Staphylococcus aureus between 44.3 and 200 ku became blurred or disappeared with TSDB treatment The content of intracellular malic acid and citric acid significantly decreased by 65.16％and 56.18％,respectively.(p＜0.05),while oxalic acid and lactic acid were not detectable.Phosphatidylserine on the inside of spoilage bacteria turned tocell surface when the cells apoptosised,which integrated with AnnexinV with a green fluorescent probe FITC,and then leaded the bacterial cells to be apple green.In conclusion,cell membranes permeability changes,organic acid metabolism disorders,and the synthesis of proteins are inhibited after the treatment with TSDB,which lead apoptosis or necrosis.Therefore,it plays an important significance for food preservatives development.关键词
金黄色葡萄球菌/有机酸/凋亡/抑菌机理Key words
Staphylococcus aureus/organic acid/apoptosis/antimicrobial mechanism引用本文复制引用
黄益娜,吴涛,刘锐,张民..三硫烷二丁烯酸对金黄色葡萄球菌抑菌的研究[J].现代食品科技,2018,34(1):57-61,5.基金项目
天津市高等学校基本科研业务费重点资助项目(2017KDZD02) （2017KDZD02）
天津科技大学新农村发展研究院开放基金资助项目(XNC002) （XNC002）
食品生物技术教育部工程研究工程化应用项目(SPZX005) （SPZX005）
