食品与发酵工业2025，Vol.51Issue(15)：80-87,8.DOI:10.13995/j.cnki.11-1802/ts.040920
苯乳酸-肉桂醛联用对腐败希瓦氏菌的协同抑菌效果及作用机制
Synergistic bacteriostatic effect and mechanism of combination of phenyl lactic acid and cinnamaldehyde against Shewanella putrefaciens
摘要
Abstract
With the continuous improvement of product quality and safety requirements in the food industry,the use of single preserv-atives is often limited,and the combined use of preservatives has great application value because of its advantages such as cost reduction and efficiency increase.Phenyl lactic acid,as a natural bacteriostatic substance with high preservative efficiency,is of good significance for its production and application.In this study,phenyl lactic acid and cinnamaldehyde were used in combination,with Shewanella putre-faciens as the indicator bacteria.Through the determination of minimum inhibitory concentration and the fractional inhibitory concentration index(FICI)of the compound solution,the combined inhibitory effect of phenyl lactic acid and cinnamaldehyde was demonstrated.The antibacterial mechanism of the combination of phenyl lactic acid and cinnamaldehyde was observed by laser confocal microscopy,scanning electron microscopy,and Fourier transform infrared spectroscopy.Based on calf thymus DNA(ct-DNA)as a model,the binding situation of the combination of phenyl lactic acid and cinnamaldehyde with ct-DNA was explored through fluorescence spectrometry.The research re-sults showed that the minimum inhibitory concentration of phenyl lactic acid for the indicator bacteria was 2 mg/mL and the minimum in-hibitory concentration of cinnamaldehyde for the indicator bacteria was 0.5 μL/mL.The FICI value of the combined use of phenyl lactic acid and cinnamaldehyde was 0.75,showing an additive effect.Confocal laser scanning microscopy observation showed that the combina-tion of phenyl lactic acid and cinnamaldehyde destroyed the integrity of the cell membrane.Scanning electron microscopy studies showed that the combination of phenyl lactic acid and cinnamaldehyde made the surface of the bacteria sunken and the contents flow out.The bac-teria were severely broken,with an adhesion phenomenon,and the cell wall of the bacteria was damaged.Fourier transform infrared spec-troscopy research showed that the combination of phenyl lactic acid and cinnamaldehyde destroyed proteins and peptidoglycans on the cell wall and membrane and destroyed the phospholipid bilayer.Fluorescence spectrum analysis showed that the combination of phenyl lactic acid and cinnamaldehyde could bind to ct-DNA through groove binding.The combination of phenyl lactic acid and cinnamaldehyde had the effect of reducing costs and increasing efficiency.At the same time,the mechanism of action showed that the action site of the combination of phenyl lactic acid and cinnamaldehyde included cell walls and membranes.This study explored the inhibitory effect and mechanism of action of the combination of phenyl lactic acid and cinnamaldehyde at the cellular and molecular levels,providing a certain theoretical ba-sis for the development and application of antiseptic and fresh-keeping agents.关键词
腐败希瓦氏菌/苯乳酸/肉桂醛/复配/抑菌活性/抑菌机制Key words
Shewanella putrefaciens/phenyl lactic acid/cinnamaldehyde/compounding/antibacterial activity/antibacterial mechanism引用本文复制引用
杨晋一,耿珑瑶,杨乔越,黄云坡,张振..苯乳酸-肉桂醛联用对腐败希瓦氏菌的协同抑菌效果及作用机制[J].食品与发酵工业,2025,51(15):80-87,8.基金项目
2023年辽宁省自然科学基金计划项目(博士启动)(2023-BS-200) （博士启动）
锦州医科大学横向课题(H2023014) （H2023014）
辽宁省教育厅2021年度基本科研项目(重点项目)(LJKZ0802) （重点项目）
