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当前位置: 首页 > 文章 > 脂肽和茶多酚对副溶血弧菌的协同抑菌效应和机理 食品科学 2017 (13) 14-19
Position: Home > Articles > Synergistic Antimicrobial Effect and Mechanism of Lipopeptides and Tea Polyphenols against Vibrio parahaemolyticus FOOD SCIENCE 2017 (13) 14-19

脂肽和茶多酚对副溶血弧菌的协同抑菌效应和机理

作  者：
刘唤明;张文滔;吴燕燕;孙力军;王雅玲;刘颖;张雪梅;洪鹏志;吉宏武
单  位：
中国水产科学研究院南海水产研究所;广东海洋大学食品科技学院广东省水产品加工与安全重点实验室水产品深加工广东普通高校重点实验室
关键词：
脂肽;茶多酚;副溶血弧菌;协同抑菌效应;协同抑菌机理
摘  要：
研究脂肽和茶多酚对副溶血弧菌的协同抑菌效应和机理,为脂肽协同茶多酚应用于副溶血弧菌的控制提供理论依据。利用"棋盘法"研究脂肽和茶多酚对副溶血弧菌的协同抑菌效应;通过研究脂肽和茶多酚独立作用及协同作用对细胞膜完整性、细胞蛋白质合成及磷代谢方面影响来研究二者的协同抑菌机理。结果表明:脂肽和茶多酚对副溶血弧菌存在强烈的协同抑菌效应,部分抑菌浓度指数达到0.19;与1/16最小抑菌浓度(minimum inhibitory concentration,MIC)脂肽或1/8 MIC茶多酚各自独立作用相比,在1/16 MIC脂肽和1/8 MIC茶多酚协同作用下,副溶血弧菌的细胞膜通透性显著增强,细胞部分蛋白质合成的抑制作用得到进一步加强,并且细胞的磷代谢完全受到抑制。结果表明,脂肽和茶多酚对副溶血弧菌具有强烈的协同抑菌效应,其协同抑菌作用主要通过二者协同破坏细胞膜的完整性,从而影响细胞部分蛋白质的合成与正常代谢实现的。
译  名：
Synergistic Antimicrobial Effect and Mechanism of Lipopeptides and Tea Polyphenols against Vibrio parahaemolyticus
作  者：
LIU Huanming;ZHANG Wentao;WU Yanyan;SUN Lijun;WANG Yaling;LIU Ying;ZHANG Xuemei;HONG Pengzhi;JI Hongwu;Aquatic Product Processing and Safety Key Laboratory of Guangdong Province, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences;
关键词：
lipopeptide;;tea polyphenols;;Vibrio parahaemolyticus;;synergistic antimicrobial effect;;synergistic antimicrobial mechanism
摘  要：
In order to provide a theoretical basis for controlling Vibrio parahaemolyticus by using lipopeptides combined with tea polyphenols, the synergistic antimicrobial effect of lipopeptides and tea polyphenols against V. parahaemolyticuswas assessed through checkerboard microtiter tests, and the underlying mechanism was studied by determining the change in cell membrane integrity, protein synthesis and phosphorus metabolism. The results showed that the combination of lipopeptides and tea polyphenols displayed strong synergistic antibacterial effect against V. parahaemolyticus with a fractional inhibitory concentration index of 0.19, resulting a notable increase in the membrane permeability and further inhibition of the synthesis of some proteins. Phosphorus metabolism was entirely inhibited when treated by 1/16 MIC lipopeptides combined with 1/8 MIC tea polyphenols when compared with the group treated by 1/16 MIC lipopeptides or 1/8 MIC tea polyphenols alone. In conclusion, there was a notable synergistic antimicrobial effect of lipopeptides and tea polyphenols against V. parahaemolyticus, which was achieved by destroying the cell membrane integrity and thus resulting in inhibition of protein synthesis and normal cell metabolism.

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