辽宁农业科学Issue(2)：33-37,5.DOI:10.3969/j.issn.1002-1728.2024.02.006
油橄榄果渣熊果酸对沙门氏菌抑菌机理研究
Study on the Mechanism of Inhibition of Salmonella by Ursolic Acid from Olive Pomace
摘要
Abstract
Using olive pomace ursolic acid as the material and Salmonella as the test organism,the growth curve,culture fluid conductivity,nucleic acid content,intracellular adenosine triphosphate(ATP)content changes and bacterial electron microscopy scanning methods to explore the inhibition mechanism of ursolic acid on Salmonella.The results showed that the cell membranes of Salmonella spp.treated with ursolic acid from olive pomace were disrupted and their growth rate was inhibited at all times,and the conductivity and nucleic acid content of the culture broth increased significantly and the ATP content decreased.Electron microscopy scans showed that ursolic acid caused the bacterium to crumple and sink inward,developing holes and disrup-ting the integrity of the cell membrane,causing leakage of intracellular material.This suggests that ursolic acid from olive pomace inhibits the growth of Salmonella and the mechanism of action is to alter the permeabili-ty of the Salmonella cell membrane and disrupt the morphological structure of the bacteriophage.关键词
油橄榄果渣/熊果酸/扫描电镜/抑菌机理Key words
Olive pomace/Ursolic acid/Scanning electron microscopy/Antibacterial mechanism分类
轻工纺织引用本文复制引用
王倩宁,张晓琳,姚凯琳,张楠..油橄榄果渣熊果酸对沙门氏菌抑菌机理研究[J].辽宁农业科学,2024,(2):33-37,5.基金项目
甘肃省科技厅青年科技基金项目(21JR1RE297) （21JR1RE297）
甘肃省教育厅创新基金项目(2023B-139) （2023B-139）
甘肃省科技厅技术创新引导计划—科技专员专项(23CXGE0009) （23CXGE0009）
天水师范学院"大学生创新创业训练计划"(CX20220008) （CX20220008）
