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首页> 外文期刊>Food microbiology >Quantitative analysis of the effect of specific tea compounds on germination and outgrowth of Bacillus subtilis spores at single cell resolution
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Quantitative analysis of the effect of specific tea compounds on germination and outgrowth of Bacillus subtilis spores at single cell resolution

机译：在单细胞分辨率下定量分析特定茶化合物对枯草芽孢杆菌孢子萌发和生长的影响

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摘要

Tea is one of the most widely consumed beverages in the world and known for its antimicrobial activity against many microorganisms. Preliminary studies have shown that tea polyphenols can inhibit the growth of a wide range of Gram-positive bacteria. However, the effect of these compounds on germination and outgrowth of bacterial spores is unclear. Spore-forming bacteria are an aggravating problem for the food industry due to spore formation and their subsequent returning to vegetative state during food storage, thus posing spoilage and food safety challenges. Here we analysed the effect of tea compounds: gallic acid, gallocatechin gallate, Teavigo (＞90% epigallocatechin gallate), and theaflavin 3,3'-digallate on spore germination and outgrowth and subsequent growth of vegetative cells of Bacillus subtilis. To quantitatively analyse the effect of these compounds, live cell images were tracked from single phase-bright spores up to microcolony formation and analysed with the automated image analysis tool "SporeTracker". In general, the tested compounds had a significant effect on most stages of germination and outgrowth. However, germination efficiency (ability of spores to become phase-dark) was not affected. Gallic acid most strongly reduced the ability to grow out. Additionally, all compounds, in particular theaflavin 3,3'-digallate, clearly affected the growth of emerging vegetative cells.
机译：茶是世界上消费最广泛的饮料之一，并以其对多种微生物的抗菌活性而闻名。初步研究表明，茶多酚可以抑制多种革兰氏阳性细菌的生长。但是，这些化合物对细菌孢子的萌发和生长的影响尚不清楚。形成孢子的细菌由于在食品储存过程中形成孢子并随后恢复到营养状态而在食品工业中加剧了问题，从而带来了变质和食品安全挑战。在这里，我们分析了茶酸，没食子酸，没食子儿茶素没食子酸酯，Teavigo（＞ 90％表没食子儿茶素没食子酸酯）和茶黄素3,3'-对戊二酸酯对孢子萌发和生长以及枯草芽孢杆菌营养细胞随后生长的影响。为了定量分析这些化合物的作用，从单相明亮的孢子直至小菌落的形成跟踪活细胞图像，并使用自动图像分析工具“ SporeTracker”进行分析。通常，所测试的化合物对发芽和生长的大多数阶段都具有显著作用。但是，发芽效率（孢子变成暗相的能力）不受影响。没食子酸最强烈地降低了其长大的能力。此外，所有化合物，特别是茶黄素3,3'-对戊二酸酯，都明显影响新兴营养细胞的生长。

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  • 来源
    《Food microbiology》 |2015年第febaptaa期|63-70|共8页
  • 作者

    Rachna Pandey; Alexander Ter Beek; Norbert O.E. Vischer; Jan P.P.M. Smelt; Rober Kemperman; Erik M.M. Manders; Stanley Brul;

  • 作者单位

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands,Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Unilever R&D, Vlaardingen, The Netherlands;

    Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904,1098 XH Amsterdam, The Netherlands;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Polyphenols; Catechins; Tea; Bacillus subtilis; Spore germination and outgrowth; Live cell imaging; SporeTracker;

    机译：多酚;儿茶素;茶;枯草芽孢杆菌孢子萌发和生长;活细胞成像;孢子追踪器;

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