蔓越橘植物性化学物质与亚铁离子螯合作用对细菌生长的影响
Effects of Sequestration of Cranberry Phytochemicals and Iron Ion on the Growth of Bacteria
严帆 1方平平 1靳卫亚1
作者信息
- 1. 安徽师范大学花津校区,安徽芜湖241000
- 折叠
摘要
[目的]探讨蔓越橘汁中植物性化学物质与生长环境中亚铁离子的螯合作用是否为蔓越橘汁抑菌的主要因素.[方法]采用革兰氏阳性菌金黄色葡萄球菌和革兰氏阴性菌大肠杆菌为对象,乙二胺四乙酸(EDTA)为参照物,利用平板涂布方法研究蔓越橘植物性化学物质与亚铁离子螯合作用对细菌生长的影响.[结果]随着亚铁离子溶液浓度的提高,蔓越橘汁固相萃取物组金黄色葡萄球菌和大肠杆菌的生长曲线相对低于EDTA组,甚至出现过量亚铁离子抑制细菌生长的现象.[结论]蔓越橘汁的抑菌原理主要来源于植物性多酚物质对细菌的作用,而非间接的与亚铁离子螯合作用.
Abstract
[Objective] To determine whether sequestration of cranberry phytochemicals and iron ion was the main factor affecting the bacteriostasis of cranberry juice.[Method] With Gram-positive bacteria Staphylococcus aureus and Gram-negative bacteria Escherichia coli as the research materials and EDTA as reference substance, effects of sequestration of cranberry phytochemicals and iron ion on bacteria growth were researched by spread-plate method.[Result] With the increase of iron ion concentration, the growth speeds of S.aureus and E.coli in solid phase extraction (SPE) of cranberry juice was lower than those in EDTA group;excessive iron ion even inhibited the growth of bacteria.[Conclusion] The main bacteriostasis mechanism of cranberry juice is the effects of plant polyphenols on bacteria, but not the sequestration with iron ion.
关键词
蔓越橘/金黄色葡萄球菌/大肠杆菌/EDTAKey words
Cranberry/S.aureus/E.coli/EDTA引用本文复制引用
基金项目
安徽师范大学青年教师科研专项(721355)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据