食品工业科技2025，Vol.46Issue(13)：175-183,9.DOI:10.13386/j.issn1002-0306.2024080016
罗布斯塔咖啡碳点对金黄色葡萄球菌的抑菌机制
Antibacterial Mechanism of Robusta Coffee Carbon Dots against Staphylococcus aureus
摘要
Abstract
A new carbon dots with antibacterial properties was synthesized using Robusta coffee beans as raw materials,and its antibacterial mechanism against Staphylococcus aureus was explored.Robusta coffee carbon dots was synthesized via a one-step hydrothermal method and characterized using transmission electron microscopy(TEM),X-ray photoelectron spectroscopy(XPS),X-ray diffraction(XRD),Fourier transform infrared absorption spectroscopy(FTIR),Zeta potential,UV spectroscopy,and fluorescence spectroscopy.The antibacterial activity of Robusta coffee carbon dots against Staphylococcus aureus was evaluated by minimum inhibition concentration(MIC)and time-kill curve,while the antibacterial mechanism was investigated using scanning electron microscopy(SEM),TEM,and fluorescence microscopy.The results indicated that Robusta coffee carbon dots exhibited good dispersibility with negative charges and abundant surface functional groups such as O-H,C-H,and C-O.Furthermore,the MIC value of Robusta coffee carbon dots against Staphylococcus aureus was 250 μg/mL,effectively inhibiting bacterial growth within 8 hours by damaging the cell membrane of Staphylococcus aureus leading to leakage of intracellular substances and promoting the production of reactive oxygen species(ROS).In summary,the Robusta coffee carbon dots exhibited considerable antibacterial properties against Staphylococcus aureus,which was potential to be applicated in the prevention and control of Staphylococcus aureus to reduce the safety issues.关键词
碳点/罗布斯塔咖啡豆/抑菌机制/金黄色葡萄球菌/抑菌活性Key words
carbon dots/Robusta coffee beans/antibacterial mechanism/Staphylococcus aureus/antibacterial activity分类
轻工纺织引用本文复制引用
张琳,杨燊,金日天,梁铎,王偲琦,林蓉..罗布斯塔咖啡碳点对金黄色葡萄球菌的抑菌机制[J].食品工业科技,2025,46(13):175-183,9.基金项目
福建省自然科学基金面上项目(2023J01775) （2023J01775）
福建省食品微生物与酶工程重点实验室开放基金项目(Z823280-4). （Z823280-4）
