硫醚类香料对沙门氏菌和副溶血性弧菌的抑制作用

The Inhibitory Effect of Thioether Spices on Salmonella and Vibrio parahaemolyticus

研究硫醚类香料对沙门氏菌和副溶血性弧菌两种常见食源性致病菌的抑制作用,探讨该香料抑菌活性与其结构间的关系。采用滤纸片法测定抑菌圈直径,倍比肉汤稀释法确定不同香料的最小抑菌浓度(MIC),并用波长600 nm下菌液的吸光值绘制生长曲线。采用qRT-PCR法研究硫醚类香料对副溶血性弧菌特异性毒力基因tdh基因的调控作用。结果表明,这些硫醚类香料对两种菌的作用效果不同,其中甲基丙基二硫醚、甲基糠基二硫醚、糠基异丙基硫醚、二烯丙基硫醚、二烯丙基二硫醚对两种菌都有抑制效果。二烯丙基二硫醚抑制作用最显著,对沙门氏菌的MIC为19.5 mmol/L,对副溶血性弧菌为4.88 mmol/L。二烯丙基二硫醚对副溶血性弧菌毒力基因tdh的表达存在明显的抑制作用并与浓度呈正相关。硫醚类香料中硫原子个数和烯丙基可促进其抑菌效果,其中二烯丙基二硫醚抑菌效果最好。本研究结果为硫醚类香料在食品中的应用提供参考。

To study the inhibitory effects of thioether spices on two common food-borne pathogens--Salmonella and Vibrio parahaemolyticus,and explore the relationship between the antibacterial activity of spices and their structure.The diameter of the inhibition zone was measured by the filter paper method,and the minimum inhibitory concentration(MIC)of different spices was determined by the broth dilution method,and the growth curve was drawn using the absorbance value of the bacterial liquid at 600 nm.qRT-PCR was used to study its regulatory effect on the specific virulence gene tdh gene of Vibrio parahaemolyticus.The results show that these sulfide fragrances have different effects on the two bacteria.Among them,methyl propyl disulfide,methyl furfuryl disulfide,furfuryl isopropyl sulfide,diallyl sulfide,diallyl disulfide has an inhibitory effect on both bacteria.And diallyl disulfide has the most significant inhibitory effect.The MIC for Salmonella is 19.5 mmol/L and that for Vibrio parahaemolyticus is 4.88 mmol/L.Diallyl disulfide significantly inhibits the expression of the virulence gene tdh of Vibrio parahaemolyticus and is positively correlated with the concentration.Studies have shown that the number of sulfur atoms and allyl groups in thioether spices will promote their antibacterial effect.Among them,diallyl disulfide has the best antibacterial effect,laying a foundation for the application of thioether spices in food basis.