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Position: Home > Articles > Action Mechanism of Antimicrobial Tea Polyphenols on Pseudomonad MEAT RESEARCH 2009 (10) 55-58

茶多酚对假单胞菌抑菌机理研究

作  者：
孙京新;王文娟
单  位：
青岛农业大学食品学院
关键词：
茶多酚;假单胞菌;抑菌活性;抑菌机理
摘  要：
以假单胞菌为研究对象,考察茶多酚的抑菌作用及其抑菌机理。首先通过平板法确定茶多酚对假单胞菌最小抑菌浓度。然后采用滤纸片法确定不同浓度的茶多酚对假单胞菌的抑菌效果。通过生化检测研究茶多酚对假单胞菌的抑菌机理。结果表明:茶多酚对假单胞菌最小抑菌浓度为0.3%;茶多酚对假单胞菌有很强的抑菌作用;当茶多酚作用于菌体细胞后,能够逐步破坏其细胞壁的完整性,使得碱性磷酸酶渗出,继而使细胞膜的通透性增加,导致金属离子、蛋白质的渗漏使细胞代谢发生紊乱,逐渐破坏细胞结构,从而起到抑菌作用。
译  名：
Action Mechanism of Antimicrobial Tea Polyphenols on Pseudomonad
作  者：
SUN Jingxin, WANG Wunjuan (College of Food Science, Qingdao Agricultural University, Qingdao Shandong 266109, China)
关键词：
tea polyphenol; pseudomonad; antimicrobial activity; antimicrobial mechanism
摘  要：
Action mechanism and antimicrobial effect of tea polyphenols against the pseudomonad were studied. The minimum inhibitory concentration of tea polyphenols against the pseudomonad was studied through the flat band method and then established the antimicrobial effect of varying concentration of tea polyphenols against the pseudomonad through the film filter paper. Adoption of the biological and chemical testing research the antimicrobial mechanism of the tea polyhenols against the pseudomonad. Results showed that the minimum inhibitory concentration of tea polyphenols against the pseudomonad was 0.3%,and tea polyphenols was very strong inhibition effect for the pseudomonad. The completeness of cytoderm was destroied in the presence of tea polyphenols, to cause transude of alkaline phosphatase. And to increase the permeability of bacterial cell membrane (increase the leakage of protein and sugar) then the cytoarchitecture was destroied gradually that was the reason of the antimicrobial of tea polyphenol.

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