王 珍,秦宁波,夏效东.水飞蓟素对副溶血性弧菌的抑制作用[J].食品安全质量检测学报,2022,13(17):5554-5562
水飞蓟素对副溶血性弧菌的抑制作用
Inhibitory effects of silymarin on Vibrio parahaemolyticus
投稿时间:2022-04-18  修订日期:2022-08-28
DOI:
中文关键词:  水飞蓟素  副溶血性弧菌  生物膜  抑制作用
英文关键词:silymarin  Vibrio parahaemolyticus  biofilm  inhibitory effects
基金项目:国家自然科学基金项目(32101963)
作者单位
王 珍 大连工业大学食品学院 
秦宁波 大连工业大学食品学院 
夏效东 大连工业大学食品学院 
AuthorInstitution
WANG Zhen School of Food Science and Technology, Dalian Polytechnic University 
QIN Ning-Bo School of Food Science and Technology, Dalian Polytechnic University 
XIA Xiao-Dong School of Food Science and Technology, Dalian Polytechnic University 
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中文摘要:
      目的 研究水飞蓟素对副溶血性弧菌的抑制作用及可能的作用机制。方法 通过琼脂板稀释法和肉汤稀释法确定水飞蓟素对两株菌(Vibrio parahaemolyticus ATCC17802和V. parahaemolyticus MKW1727)的最小抑菌浓度(minimum inhibitory concentration, MIC), 然后进一步通过研究水飞蓟素对副溶血性弧菌的生长曲线、生物膜形成、细胞膜完整性及钾离子外流情况的影响, 探究其对副溶血性弧菌的抑制作用及可能的作用机制。结果 水飞蓟素能够抑制生物膜的形成, 损害细胞膜, 导致细胞变形, 显著增加钾离子外流, 进而抑制副溶血性弧菌的生长, 并且不同培养基的抑制作用不同。结论 水飞蓟素能够对副溶血性弧菌产生较强的抑制作用, 有作为天然的抗菌剂应用于食品工业的潜力。
英文摘要:
      Objective To study the inhibitory effects and possible antimicrobial mechanism of silymarin on Vibrio parahaemolyticus. Methods The minimum inhibitory concentration (MIC) of silymarin on the two strains (Vibrio parahaemolyticus ATCC17802 and V. parahaemolyticus MKW1727)was determined by agar plate dilution and broth dilution. Furthermore, the effects of silymarin on the growth curve, biofilm formation, cell membrane integrity and potassium ion outflow of Vibrio parahaemolyticus were investigated to study the inhibitory effects and mechanism of silymarin on Vibrio parahaemolyticus. Results Silymarin could inhibit the formation of biofilm, damage cell membrane, lead to cell deformation, significantly increase potassium outflow, and inhibit the growth of Vibrio parahaemolyticus. Additionally, the inhibitory effects of silymarin on Vibrio parahaemolyticus were different in different media. Conclusion Silymarin has a strong inhibitory effect on Vibrio parahaemolyticus and has the potential to be used as a natural antibacterial substance in food industry.
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