| 注册
首页|期刊导航|食品与发酵工业|鳜鱼多肽-锌螯合物对腐生葡萄球菌的抑菌机制研究

鳜鱼多肽-锌螯合物对腐生葡萄球菌的抑菌机制研究

罗格格 周迎芹 孙子怡 杨剑婷 郑海波 谢宁宁

食品与发酵工业2024,Vol.50Issue(20):72-78,7.
食品与发酵工业2024,Vol.50Issue(20):72-78,7.DOI:10.13995/j.cnki.11-1802/ts.037825

鳜鱼多肽-锌螯合物对腐生葡萄球菌的抑菌机制研究

Inhibitory mechanism of polypeptid-zinc chelate of Mandarin fish against Staphylococcus saprophyticus

罗格格 1周迎芹 2孙子怡 3杨剑婷 3郑海波 3谢宁宁2

作者信息

  • 1. 安徽省农业科学院农产品加工研究所,安徽合肥,230031||安徽科技学院食品工程学院,安徽滁州,233100||安徽省食品微生物发酵与功能应用工程实验室,安徽合肥,230031
  • 2. 安徽省农业科学院农产品加工研究所,安徽合肥,230031||安徽省食品微生物发酵与功能应用工程实验室,安徽合肥,230031
  • 3. 安徽科技学院食品工程学院,安徽滁州,233100
  • 折叠

摘要

Abstract

Staphylococcus saprophyticus is one of the specific spoilage bacteria in aquatic products.Polypeptide-zinc chelates have bacteriostatic potential,but there are few reports on their inhibition of Staphylococcus saprophyticus.In this study,the polypeptide-zinc chelates P2 and P3 of the Mandarin fish were prepared from the protein of the Mandarin fish by enzymatic hydrolysis,chelation reaction,centrifugal-alcohol precipitation,and finnally alcohol-precipitation centrifugation.The inhibitory cycle and minimal inhibitory concentration(MIC)of P2 and P3 against Staphylococcus saprophyticus were studied by Oxford cup method and double gradient dilution method.Through the bacterial growth curve,electrical conductivity,ultraviolet absorption,superoxide dismutase(SOD),and catalase(CAT)ac-tivity,and scanning electron microscope(SEM),the effects of P2 and P3 on Staphylococcus saprophyticus were evaluated.Results showed that the microbial circles produced by P2 and P3 against Staphylococcus saprophyticus were(17.89±3.06)mm and(21.39±2.46)mm,respectively,with MIC of 0.78 mg/mL for both P2 and P3.After the action of P2 and P3,bacterial growth was inhibited,cell membrane integrity was disrupted,and permeability increased,resulting in an increase in SOD activity and a decrease in CAT activity in the bacteri-al body.The SEM results showed that the surface of the bacterial cells treated with P2 and P3 was rough,wrinkled,twisted,and de-formed,resulting in the destruction of the bacterial structure and ultimately leading to bacterial death.

关键词

鳜鱼/多肽-锌螯合物/腐生葡萄球菌/抑菌机制

Key words

mandarin fish/polypeptide-zinc chelate/Staphylococcus saprophyticus/antibacterial mechanism

引用本文复制引用

罗格格,周迎芹,孙子怡,杨剑婷,郑海波,谢宁宁..鳜鱼多肽-锌螯合物对腐生葡萄球菌的抑菌机制研究[J].食品与发酵工业,2024,50(20):72-78,7.

基金项目

"十四五"国家重点研发计划重点专项(2022YFD2100902) (2022YFD2100902)

安徽省重点研究与开发计划项目(202004a06020033) (202004a06020033)

安徽省农业科学院科研平台项目(2023YL010,2023YL017) (2023YL010,2023YL017)

安徽省省级科技特派团项目(2023tpt141) (2023tpt141)

食品与发酵工业

OA北大核心CSTPCD

0253-990X

访问量3
|
下载量0
段落导航相关论文