蓝莓抑菌活性研究进展

越橘属的蓝莓含有酚类物质、有机酸类、花青素类和糖类等生物活性成分。较早研究表明,蓝莓具有抗感染、抗氧化、抗肿瘤等功能,而近年的研究表明蓝莓具有抑菌作用。本文介绍了蓝莓的抑菌活性,分析了蓝莓中的抑菌活性成分,同时概括了蓝莓提取物对各种菌体的抑菌机理。

蓝莓提取物对副溶血性弧菌的抑制作用

本文以北高丛蓝莓中的栽培品种埃利奥特为原料,通过L16(43)正交实验,分析比较了16种提取物对副溶血性弧菌的抑菌效果及各提取物的pH值。结果表明:在30℃下,以65%乙醇(w/w)为溶剂,超声提取25min为最优提取条件。采用此条件得到的提取物具有最低的pH值,在浓度为100和40 mg/mL时,对副溶血性弧菌的抑菌率分别达100%和81.3%。

疏水网格滤膜技术检测食源性致病菌的研究进展

疏水网格滤膜技术利用膜的疏水性黏附细菌细胞,通过膜的过滤作用截留细菌细胞,然后将膜进行选择性培养,达到检测鉴定待测菌的目的。主要概述了疏水网格滤膜技术的原理和特点,以及该技术与分子生物学技术、免疫学技术偶联在食源性致病菌检测中的应用。

The potential of berries to serve as selective inhibitors of pathogens and promoters of beneficial microorganisms

OBJECTIVES:Berries are distinct from other foods because of their unique compounds with bioprotective effects and antimicrobial/prebiotic properties.With new knowledge of how these unique phytochemicals differentially affect microbial communities,inhibit foodborne pathogens,and conserve beneficial species,the health claims associated with berries can be further substantiated.This review explores components of berries that have antimicrobial or prebiotic properties and incorporates new knowledge gained from both in vitro and in vivo experiments.CONCLUSIONS:With the continued research efforts,antimicrobials and prebiotics derived from berries may provide an alternative to synthetic preservatives and antibiotics in addition to providing health benefits to consumers.Berries could be applied to food products or as dietary interventions through elucidating which compounds have antimicrobial properties and how pH and nutrient condition impact their efficacy.In addition,these compounds can be added to foods with beneficial microorganisms with minimal impact on their probiotic viability.