食品工业科技2018，Vol.39Issue(10)：17-21,5.DOI:10.13386/j.issn1002-0306.2018.10.004
-安石榴苷和绿原酸对金黄色葡萄球菌的协同抑制作用及机理研究
Synergistic antimicrobial effect and mechanism of punicalagin and chlorogenic acid against Staphyloccocus aureus
摘要
Abstract
The aim of the study was to explore the synergistic antimicrobial effect of punicalagin and chlorogenic acid against Staphyloccocus aureus and to elucidate its mechanism.The checkerboard microtiter tests were used.The growth curve,intracellular pH(pHin)and membrane potential were measured to illustrate the antibacterial mechanism.Morphological changes induced by punicalagin and chlorogenic acid were examined by electron microscopy.The results showed that compared with 1/4 M1C punicalagin or 1/16 MIC chlorogenic acid,the combination of punicalagin and chlorogenic acid displayed strong synergistic antibacterial effect against Staphyloccocus aureus,resulting a notable reduction in (pHin-pHout),cell membrane depolarization andmembrane disruption.There was a noteworthy difference in membrane potential or(pHin-pHout)between the combined group and the control group.In conclusion,there was a notable synergistic antimicrobial effect of punicalagin and chlorogenic acid against Staphyloccocus aureus,which can be achieved by destroying the cell membrane integrity.关键词
安石榴苷/绿原酸/金黄色葡萄球菌/协同作用/抑菌机理Key words
punicalagin/chlorogenic acid/Staphyloccocus aureus/synergistic effect/antimicrobial mechanism分类
轻工纺织引用本文复制引用
李光辉,郭卫芸,高雪丽,王永辉,孙思胜,夏效东..-安石榴苷和绿原酸对金黄色葡萄球菌的协同抑制作用及机理研究[J].食品工业科技,2018,39(10):17-21,5.基金项目
国家自然科学基金(31701716) （31701716）
河南省科技攻关计划(172102310444) （172102310444）
河南省高等学校重点科研项目计划(16A550004) （16A550004）
许昌学院优秀青年骨干教师资助项目. （）
