姜酚的抑菌机制研究

Antibacterial Mechanism of Gingerols

试验研究了姜酚对6种食品相关的微生物的抑制活性。姜酚对试验目标微生物金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、痢疾志贺氏菌、酿酒酵母和黑曲霉菌的最低抑制浓度在8.0到22.0μg/m L范围内,表明姜酚可以有效的抑制所有的供试微生物。通过时间-杀菌试验表明不同浓度的姜酚可以有效延迟金黄色葡萄球菌和痢疾志贺氏菌的延滞期。电子显微图证实了姜酚对金黄色葡萄球菌、痢疾志贺氏菌和黑曲霉的外部形态和超微结构的改变。经过姜酚作用的细胞或菌丝可以在电子显微图中发现异常形态的改变,如:收缩、局部变形、细胞壁和细胞膜的破坏、细胞质的损耗等。细胞形态的改变可能是由于姜酚直接作用于细胞膜的结果。DNA损伤试验表明在试验设定浓度下姜酚对于微生物没有基因毒性,姜酚的作用机制需要进一步研究。

The antimicrobial potential of gingerols against six food-related bacteria was investigated in this study. The minimum inhibitory concentrations (MICs) of gingerols against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Shigella dysenteriae, Saccharomyces cereviseae, and Aspergillus niger ranged from 8.0 to 22.0 μg/mL, showing that gingerols could effectively inhibit the growth of all test bacterial pathogens. The time-kill assay demonstrated that the lag phase of S. aureus and S. dysenteriae were apparently delayed by the different concentrations of gingerols. Electron micrographs confirmed the effects of gingerols on the morphological and ultrastructural characteristics of S. aureus, S. dysenteriae, and A. niger. Electron micrographs revealed that gingerols induced morphological changes to the cell or mycelia, such as shrinkage, local deformation, damage to cell wall and membranes, and loss of cytoplasm. These morphological alterations might be due to the direct effect of gingerols on the cell membrane. DNA damage assay revealed that gingerols had no genotoxic effect on the microbes within the test concentration range, and the functional mechanism of gingerols needs to be explored by further studies. © 2015, Editorial Board of Modern Food Science and Technology. All right reserved.