反式肉桂醛对副溶血性弧菌的抑制作用

doi:10.3969/j.issn.1673-1689.2020.01.003

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反式肉桂醛对副溶血性弧菌的抑制作用
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                        10.3969/j.issn.1673-1689.2020.01.003
                    
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Antimicrobial Activity of Trans-Cinnamaldehyde Against Vibrio parahaemolyticus

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本研究通过测定TC对副溶血性弧菌的最小抑菌浓度（Minimum Inhibitory Concentration，MIC）评价其抑菌效果；随后通过测定TC对副溶血性弧菌生长曲线、生长动力模型、细胞膜完整性及细胞形态的影响探究其可能的抑菌机理；最后，构建副溶血型弧菌污染的鲜虾模型，评价TC对鲜虾中副溶血性弧菌的控制作用。结果表明，TC对副溶血性弧菌的MIC为50~70 μg/mL；TC可降低副溶血性弧菌最大生长速率、延长其生长延滞期；TC可使副溶血性弧菌细胞膜完整性显著降低，并使副溶血性弧菌细胞形态干瘪、皱缩；在鲜虾模型中，体积分数0.4%的TC在1 h（4 ℃）使鲜虾中的副溶血性弧菌降低至检出限以下。研究结果表明，TC有潜力作为天然的抗菌物质应用于鲜虾及其他海产品中有效控制副溶血性弧菌。

Abstract:

The aim of this study was to investigate the antimicrobial activity of trans-cinnamaldehyde（TC） against V. parahaemolyticus. The minimum inhibitory concentration（MIC） of TC against V. parahaemolyticus was measured first. Then，the effects of TC on the bacterial growth curves，growth kinetic parameters，cell membrane integrity and cell morphology of V. parahaemolyticus were investigated. Moreover，the antimicrobial activity of TC against V. parahaemolyticus in shrimp samples was determined. The MICs of TC against 6 strains of V. parahaemolyticus were 50-70 μg/mL，TC resulted in a longer lag phase and lower growth rate of V. parahaemolyticus compared to the control. Electronic microscopy confirmed that cell membrane of V. parahaemolyticus was damaged by TC. In addition，0.4% TC reduced the pathogen in shrimps to undetectable level in 1 h. These findings suggest that TC has potential to be developed as a natural preservative to control V. parahaemolyticus in shrimp or other seafood.

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郭都,张文婷,郝旭昇,尹术华,郭晓,郑杨洋,于海波,石超.反式肉桂醛对副溶血性弧菌的抑制作用[J].食品与生物技术学报,2020,39(1):14-23.

GUO Du, ZHANG Wenting, HAO Xusheng, YIN Shuhua, GUO Xiao, ZHENG Yangyang, YU Haibo, SHI Chao. Antimicrobial Activity of Trans-Cinnamaldehyde Against Vibrio parahaemolyticus[J]. Journal of Food Science and Biotechnology,2020,39(1):14-23.

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在线发布日期: 2020-04-09
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