Position: Home > Articles > Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
FOOD SCIENCE
2020
(3)
68-74
Helveticin-M与绿原酸复配对大肠杆菌和肠炎沙门氏菌的抑菌效果及其机制
作 者：
王虹懿;刘芳;孙芝兰;苏萌萌;诸永志;王道营;徐为民;彭景
单 位：
扬州大学食品科学与工程学院;江苏省农业科学院农产品加工研究所;江苏省农业科学院农产品质量与营养安全研究所省部共建国家重点实验室培育基地-江苏省食品质量安全重点实验室
关键词：
Helveticin-M;绿原酸;大肠杆菌;肠炎沙门氏菌;协同作用;抑菌机制
摘 要：
以大肠杆菌(Escherichia coli)和肠炎沙门氏菌(Salmonella enteritidis)为指示菌,利用生长曲线测定和细菌活性实验研究Helveticin-M、绿原酸及二者复配的抑菌效果。通过扫描电子显微镜(scanning electron microscope,SEM)、激光扫描共聚焦显微镜(confocal laser scanning microscopy,CLSM)胞外ATP浓度检测,探讨经Helveticin-M、绿原酸不同处理对指示菌形态结构和细胞膜通透性的影响。结果表明:与Helveticin-M或绿原酸单独作用相比,二者复配处理后指示菌生长减缓,OD600 nm明显下降,在3 h内指示菌活菌数显著减少,在二者协同作用下抑菌效果显著增强(P<0.05);SEM观察显示复配处理后指示菌较单独处理时细胞表面损伤更为严重;CLSM分析结果也表明复配处理后指示菌细胞膜通透性明显增强,且Helveticin-M+绿原酸复配处理可显著提高胞外ATP浓度(P<0.05)。因此,Helveticin-M与绿原酸复配处理主要通过增强大肠杆菌和肠炎沙门氏菌的细胞膜通透性,影响细菌正常生长繁殖,增强抑菌作用。该研究为扩大Helveticin-M与绿原酸的产业应用提供了参考。
译 名：
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
作 者：
WANG Hongyi;LIU Fang;SUN Zhilan;SU Mengmeng;ZHU Yongzhi;WANG Daoying;XU Weimin;PENG Jing;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences;College of Food Science and Engineering, Yangzhou University;Key Laboratory of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Institute of Agricultural Product Quality and Nutritional Safety, Jiangsu Academy of Agricultural Sciences;
关键词：
Helveticin-M;;chlorogenic acid;;Escherichia coli;;Salmonella enteritidis;;synergistic effect;;antimicrobial mechanism
摘 要：
The objective of this study was to explore the synergistic antimicrobial effect of Helveticin-M combined with chlorogenic acid against Escherichia coli and Salmonella enteritidis by examining growth curves and cell viability. Furthermore, the morphology, structure and membrane permeability of the indicator bacteria were characterized by scanning electron microscopy(SEM), confocal laser scanning microscopy(CLSM) and extracellular ATP analysis. The results showed that the synergistic effect of Helveticin-M combined with chlorogenic acid was markedly increased when compared with either antibacterial agent alone(P < 0.05). The structure of the bacterial cells subjected to the combined treatment was damaged seriously under SEM and CLSM examination, indicating increased permeability of the cytoplasmic membrane. There was a significant difference in extracellular ATP concentration between the combined treatment and either treatment alone(P < 0.05). In conclusion, the combination of Helveticin-M and chlorogenic acid exerted a notable synergistic antimicrobial effect by increasing membrane permeability and thereby leading to the leakage of intracellular components. This study provides a basis for expanding the industrial application of Helveticin-M and chlorogenic acid.
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