丁香精油对单核细胞增生性李斯特菌的抗菌性能及杀菌机制研究

Antibacterial activity and mechanism of clove oil against Listeria monocytogenes

近年来,食品安全问题已成为全球关注的公共卫生问题,食源性致病菌是引起食源性疾病的首要原因。单核细胞增生性李斯特菌(单增李斯特菌)因其高致病率的特点在食品等诸多领域给人类社会带来了严重的危害。本文着重研究了丁香精油对单增李斯特菌的抗菌效果及其抗菌机制。经试验测得,丁香精油对单增李斯特菌的最小抑菌浓度是0.05%,最小杀菌浓度是0.1%。0.05%的丁香精油能在8小时内清除99.996%的单增李斯特菌。实验结果表明,丁香精油对单增李斯特菌显示了较好的杀菌效果。丁香精油抗菌机制实验结果表明,丁香精油能破坏单增李斯特菌细胞的细胞膜,并且能抑制93.75%的ATP的合成。另外,丁香精油能有效抑制细菌核酸的合成,使细菌的生长繁殖受到影响,最终导致细菌死亡。

The incidence of foodborne diseases has increased over the years and resulted in major public health problem globally. Foodborne pathogens can be found in various foods and it is important to detect foodborne pathogens to prevent foodborne diseases. Listeria monocytogenes（L. monocytogenes）is a common food pathogen and is widely distributed in many food products. The objective of this study is to evaluate the antibacterial activity of clove oil on L. monocytogenes andits possible mechanism. The results showed the MIC and MBC values were 0.05% and 0.1% respectively. The 0.05% clove oil could inhibite 99.996% L. monocytogenesin 8h. The results indicated that clove oil exhibited high antibacterial activity against L. monocytogenes. Subsequently,the bactericidal mechanism of cinnamon oil was investigated. Clove oil was able to destroy the membranes of bacterial cells. It inhibits the synthesis of ATP and nucleic acid and eventually inhibit bacteria growth.