首页|壳寡糖对大肠杆菌抑菌作用的研究

壳寡糖对大肠杆菌抑菌作用的研究

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研究壳寡糖对大肠杆菌的抑菌作用,其中大肠杆菌胞外碱性磷酸酶(AKP)活性的变化用来评价壳寡糖对菌体通透性的影响,通过测定活性氧相对含量、丙二醛(MDA)含量、蛋白质羰基化和DNA氧化损伤,评价壳寡糖对大肠杆菌的氧化损伤作用。结果表明,0.5%和1.0%壳寡糖对大肠杆菌的抑制效果显著,同时破坏了大肠杆菌的菌体完整性。大肠杆菌在壳寡糖的处理下,随着时间推移活性氧的相对含量逐渐降低,膜质的氧化损伤及蛋白质的氧化损伤严重;在0.5%和1.0%壳寡糖的处理下, DNA氧化损伤作用不明显。诱导活性氧的产生,引起膜质和蛋白质的氧化损伤,在其抑菌过程中发挥重要作用。
To investigate the inhibitory effect of oligochitosan on Escherichia coli, the alkaline phosphatase activity is detected to determine cell integrity of E. coli. The content of active oxygen species, malondialdehyde content (MDA), protein carbonyl and DNA oxidative damage are determined to evaluate the oxidative stress. The results show that 0.5% and 1.0% oligochitosan significantly inhibit E. coli , and undermine the cell integrity of the E. coli. The treatment at 0.5% and 1 .0% oligochitosan shows that the relative content of reactive oxygen species gradually decreases over time, and causes severe oxidative damage to plasma membrane and proteins. DNA oxidative damage is insignificant induced by the 0.5% and 1.0% oligochitosan treatment. It suggests that inducing reactive oxygen species, causing oxidative damage to membrane lipid and proteins play an important role in the inhibitory effect of oligochitosan on E. coli.

oligochitosanEscherichia coliinhibitory effect

闫海侠、刘佳、孟祥红

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中国海洋大学食品科学与工程学院,山东青岛 266003

壳寡糖 大肠杆菌 抑菌作用

国家自然科学基金国家自然科学基金

3117176231302162

2014

农产品加工(下半月)
山西省农业机械化科学研究院 山西省农产品加工装备技术管理站 山西省农业产业化协会

农产品加工(下半月)

影响因子:0.209
ISSN:1671-9646
年,卷(期):2014.(4)
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