黑胡椒提取物对枯草芽孢杆菌生理代谢的影响

Effect of pepper extract on the physiological metabolism of Bacillus subtilis

本文以枯草芽孢杆菌作为供试菌,分别研究了经4个不同有机相的胡椒提取物处理后的枯草芽孢杆菌细胞内的丙酮酸含量以及转氨酶活性的变化,探讨了胡椒提取物的抑菌机理。结果表明,处理后的枯草芽孢杆菌菌体内的丙酮酸出现积累,其中以乙酸乙酯相的丙酮酸浓度最高,为0.527 g/L;此外,胞外谷丙转氨酶(ALT)和谷草转氨酶(AST)活力增强,最高酶活力分别为28.62 Kar U和49.29 Kar U。这说明了胡椒提取物能破坏枯草芽孢杆菌的正常生理代谢,从而有效地抑制枯草芽孢杆菌的生长。

Considering that black pepper extracts inhibit food spoilage and food pathogenic bacteria, the antimicrobial mechanism of four different organic phases of pepper extract against Bacillus subtilis were explored. The antibacterial mechanism of pepper extract was elucidated by analyzing pyruvic acid content and transaminases activities of the target bacteria. The extract significantly increased pyruvic acid concentration in bacterial solutions, especially with the treatment of ethyl phase, the concentration of pyruvic acid were up to 0.527 g/L. And the activity levels of ALT and AST in the cultures of bacterial cell were increased severely with adding pepper extracts, and the highest enzyme activity was 28.62 and 49.29 Kar U, respectively. The results indicated that pepper extracts inhibited the metabolic and energy synthesis of Bacillus subtilis,which consequently affected the growth and metabolic of Bacillus subtilis.