中国食品添加剂2023，Vol.34Issue(12)：197-204,8.DOI:10.19804/j.issn1006-2513.2023.12.026
竹叶黄酮对大肠杆菌抑菌能力及抑菌机理的研究
Study on the antibacterial activity and mechanism of bamboo leaf flavonoids on E.coli
摘要
Abstract
Bamboo leaves as raw materials and the bamboo leaf flavonoid was extracted by microwave-assisted thermal reflux method,The antibacterial ability of bamboo leaf flavonoids against Escherichia coli(E.coli)was studied by measuring the diameter of the inhibitory zone and the minimum inhibitory concentration(MIC).The antibacterial mechanism of the bamboo leaf flavonoids on E.coli was studied by drawing E.coli time-killing curve,measuring cell wall permeability,succinate dehydrogenase(SDH)and malate dehydrogenase(MDH),the ability to synthesize intracellular proteins and membrane integrity.The results showed that bamboo leaf flavonoids had antibacterial effect on E.coli and the MIC was 0.06 mg/mL,indicating a strong antibacterial ability.The antibacterial mechanism studies showed bamboo leaf flavonoids could inhibit the growth of E.coli,destroy the permeability of the cell wall and the integrity of the cell membrane,reduce the activity of succinate dehydrogenase and malate dehydrogenase,interfere with the synthesis of intracellular proteins in E.coli,and have a better inhibitory effect on E.coli.关键词
竹叶黄酮/大肠杆菌/抑菌能力/抑菌机理Key words
bamboo leaf flavonoids/Escherichia coli/antibacterial ability/antibacterial mechanism分类
轻工业引用本文复制引用
李晓,潘道东,王璇,张永芳..竹叶黄酮对大肠杆菌抑菌能力及抑菌机理的研究[J].中国食品添加剂,2023,34(12):197-204,8.基金项目
宁波市公益性项目(2019C10017、202002N3076) （2019C10017、202002N3076）
国家水禽产业体系岗位科学家基金(CRAS-42-25). （CRAS-42-25）
