姜黄素介导的光动力杀菌对产气荚膜梭菌的作用机制
Mechanism of Curcumin Mediated Photodynamic Sterilization on Clostridium perfringens
郑宇航 1麦栩滔 2王文卓 2刘芳 2张新笑 2孙芝兰3
作者信息
- 1. 江苏大学食品与生物工程学院,江苏镇江 212013;江苏省农业科学院农产品加工研究所,江苏南京 210014
- 2. 江苏省农业科学院农产品加工研究所,江苏南京 210014
- 3. 江苏大学食品与生物工程学院,江苏镇江 212013
- 折叠
摘要
为实现非热技术对食源性致病菌产气荚膜梭菌的控制,本文以姜黄素为光敏剂,探究姜黄素对产气荚膜梭菌的作用机制.首先研究了不同姜黄素浓度对产气荚膜梭菌的杀菌效果,随后利用电子显微镜观察姜黄素处理后细胞形态,利用激光共聚焦显微镜和胞外大分子的泄漏分析细胞膜的完整性,通过测定细胞内ROS含量分析姜黄素对产气荚膜梭菌的氧化损伤.结果表明,姜黄素介导的光动力杀菌对产气荚膜梭菌具有显著(P＜0.05)的杀菌效果,当姜黄素浓度为20 μmol/L,作用10 min时,产气荚膜梭菌被完全杀死.姜黄素通过产生具有细胞毒性的活性氧(Reactive Oxygen Species,ROS)导致DNA和蛋白质等大分子受损,最后细胞膜破裂,内容物溶出进而导致细胞裂解死亡.本研究为低温肉制品中光动力杀菌技术的开发提供理论基础.
Abstract
To achieve the control of foodborne pathogenic bacteria Clostridium perfringens by non-thermal technology,curcumin was used as the photosensitizer to explore its inhibitory mechanism on C.perfringens.The bactericidal effect of different curcumin concentrations on C.perfringens was investigated.The cell morphology after curcumin treatment was investigated through scan electron microscopy.The integrity of the cell membrane was analyzed by confocal laser scanning microscope and leakage of extracellular macromolecules.The oxidative damage of C.perfringens was determined by ROS analysis.The results indicated that curcumin showed a significantly(P＜0.05)photodynamic inactivation against C.perfringens.C.perfringens was completely killed when curcumin was used at a concentration of 20 μmol/L for 10 min.Cytotoxic ROS was generated in this process,which caused the damage of DNA and proteins,cell membrane rupture and leakage of cellular contents,ultimately leading to cell death.These findings gave support for the development of photodynamic sterilization technology in low-temperature meat products.
关键词
姜黄素/光动力杀菌/产气荚膜梭菌/抑菌机制/氧化应激Key words
curcumin/photodynamic inactivation/Clostridium perfringens/antibacterial mechanism/oxidative stress引用本文复制引用
基金项目
江苏省农业自主创新资金项目(CX223063)
国家自然科学基金面上项目(31972140)
出版年
2024
国家科技期刊平台
NSTL
万方数据