不同加工方式对EGCG抑制金黄色葡萄球菌活性作用的影响

The Effect of Different Processing Methods on EGCG against Antibacterial Action of Staphylococcus Aureus

[目的]研究经不同加工处理后表没食子儿茶素没食子酸酯(EGCG)对金黄色葡萄球菌抑菌活性的影响,从而为EGCG在食品生产加工中的抑菌应用提供依据。[方法]利用3种不同加工方式对EGCG进行处理,采用最低抑菌浓度测定法(MIC法)与纸片琼脂扩散法(KB法)检测EGCG的抑菌效果,利用Baird-Parker平板计数法检测EGCG对牛奶中金黄色葡萄球菌的抑制效果。[结果]EGCG抑菌能力随着浓度的增高而提升。相同浓度下,EGCG经过不同加工方式后抑菌能力大小依次为巴氏杀菌法(72℃,20 s)>高压蒸汽灭菌法(121℃,15 min)>薄膜过滤法(0.22μm),最低杀菌浓度(MBC)依次为0.062 5、0.125 0和1.000 0 mg/m L,经巴氏杀菌法处理的EGCG抑菌效果最强。而EGCG在牛奶中的抑菌作用不显著。[结论]在多种食品加工条件下,EGCG对金黄色葡萄球菌具有良好的抑菌活性。

[Objective]To research and find the best treatment mode of Epigallocatechin gallate( EGCG) against Antibacterial Action of Staphylococcus Aureus,which will provide a reference for application of EGCG in food production and processing. [Method]The EGCG were processed in three different ways. Minimal Inhibitory Concentrations( MIC) and Kirby-Bauer testing measured the antibacterial effect of EGCG. The antibacterial effect of EGCG against S. aureus in milk was measured by the Baird-Parker Plate Count Method. [Result]The antibacterial capability of EGCG increased with increasing concentration. The antibacterial capacity of EGCG against S. aureus in three different treatments were ordered as Pasteurization( 72 ℃,20 s) > High Pressure Steam Sterilization( 121 ℃,15 min) > Filtration( 0. 22 μm),and the minimum bactericidal concentration( MBC) were ordered as 0. 062 5,0. 125 0 and 1. 000 0 mg/m L respectively. It coud be concluded that EGCG treated by pasteurization has the strongest antibacterial activity against S. aureus. However,effect of EGCG against S. aureus in milk was unremarkable. [Conclusion]Under various food processing conditions,EGCG has strong antibacterial capability against S. aureus.