文章基本信息

标题：Antibacterial activity and mechanism of phillyrin against selected four foodborne pathogens
本地全文：下载
作者：ZHANG Junshun ; GAO Mingkun ; LUO Jiayuan 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.32922
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The antibacterial activity of phillyrin on Escherichia coli ATCC8739 (E. coli ATCC8739), Bacillus subtilis BS08, Staphylococcus aureus ATCC6538 (S. aureus ATCC6538) and Salmonella ATCC14028 was determined by filter paper method. The minimum inhibitory concentration (MIC) of the four tested bacteria was investigated by plate coating method to evaluate antibacterial ability. The antibacterial mechanism was further investigated by measuring growth curve, electric conductivity, nucleic acid content, Na+/K+-ATPase activity and polyacrylamide gel electrophoresis (SDS-PAGE). The results indicated that phillyrin had antibacterial effects and the MICs against Escherichia coli ATCC8739, Bacillus subtilis BS08, Staphylococcus aureus ATCC6538 and Salmonella ATCC14028 were 2.15, 3.16, 3.02 and 3.40 μg/mL respectively, and the antibacterial effect on Escherichia coli ATCC 8739 was more significant (p< 0.05) than that on other bacteria. Scanning electron microscopy (SEM) indicated that phillyrin destroyed the morphology of the cells and the cells ruptured. The leakage of intracellular substances led to an increase in nucleic acid content and an increase in electric conductivity in the bacterial suspension; SDS-PAGE analysis indicated that phillyrin could inhibit protein synthesis; in addition, phillyrin could reduce Na+/K+-ATPase activity. Therefore, phillyrin had obvious antibacterial ability and inhibited the expression of bacterial proteins by destroying the cell membrane structure, resulting in the death of the cells.
关键词：phillyrin;antibacterial mechanism;antibacterial activity