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首页> 外文期刊>Food Science & Nutrition >Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis
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Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis

机译：分析食品成分的抗菌作用：大蒜素和大蒜提取物对表皮葡萄球菌生物膜形成和生存力的模型实验

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AbstractTo demonstrate different effects of garlic extracts and their main antibiotic substance allicin, as a template for investigations on the antibacterial activity of food ingredients. Staphylococcus epidermidis ATCC 12228 and the isogenic biofilm-forming strain ATCC 35984 were used to compare the activity of allicin against planktonic bacteria and bacterial biofilms. The minimal inhibitory concentration (MIC) and the minimum biofilm inhibitory concentration (MBIC) for pure allicin were identical and reached at a concentration of 12.5 μg/mL. MBICs for standardized garlic extracts were significantly lower, with 1.56 and 0.78 μg/mL allicin for garlic water and ethanol extract, respectively. Biofilm density was impaired significantly at a concentration of 0.78 μg/mL allicin. Viability staining followed by confocal laser scanning microscopy showed, however, a 100% bactericidal effect on biofilm-embedded bacteria at a concentration of 3.13 μg/mL allicin. qRT-PCR analysis provided no convincing evidence for specific effects of allicin on biofilm-associated genes. Extracts of fresh garlic are more potent inhibitors of Staphylococcus epidermidis biofilms than pure allicin, but allicin exerts a unique bactericidal effect on biofilm-embedded bacteria. The current experimental protocol has proven to be a valid approach to characterize the antimicrobial activity of traditional food ingredients.
机译：摘要为证明大蒜提取物及其主要抗生素物质大蒜素的不同作用，可作为研究食品成分抗菌活性的模板。表皮葡萄球菌ATCC 12228和等基因生物膜形成菌株ATCC 35984用于比较大蒜素对浮游细菌和细菌生物膜的活性。纯大蒜素的最小抑菌浓度（MIC）和最小生物膜抑菌浓度（MBIC）相同，达到12.5μg/ mL的浓度。标准化大蒜提取物的MBIC显着降低，大蒜水和乙醇提取物的MBIC分别为1.56和0.78μg/ mL大蒜素。浓度为0.78μg/ mL大蒜素时，生物膜密度显着降低。活力染色后再进行共聚焦激光扫描显微镜检查，结果表明，浓度为3.13μg/ mL的大蒜素对生物膜包埋的细菌具有100％的杀菌作用。 qRT-PCR分析没有提供令人信服的证据证明大蒜素对生物膜相关基因的特定作用。新鲜大蒜的提取物比纯大蒜素对表皮葡萄球菌生物膜的抑制作用更强，但大蒜素对包埋生物膜的细菌具有独特的杀菌作用。当前的实验方案已被证明是表征传统食品成分抗菌活性的有效方法。

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