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首页> 外文期刊>The Journal of Antibiotics: An International Journal >Antimicrobial potential of myristic acid against Listeria monocytogenes in milk
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Antimicrobial potential of myristic acid against Listeria monocytogenes in milk

机译：肉豆蔻酸碱酸的抗菌潜力对牛奶中李斯特菌单核细胞增生的潜力

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摘要

Listeria monocytogenes (L. monocytogenes), an important food-borne pathogenic microorganism, has resistance immune function to many commonly used drugs. Myristic acid is a traditional Chinese herbal medicine, but it has been rarely used as a food additive, limiting the development of natural food preservatives. In this study, the antibacterial activity and mechanism of myristic acid against L. monocytogenes were studied. The minimum inhibitory concentration (MIC) of myristic acid against 13 L. monocytogenes strains ranged from 64 to 256 mu g ml(-1). The time-kill assay demonstrated that when myristic acid was added to dairy products, flow cytometry confirmed that myristic acid influenced cell death and inhibited the growth of L. monocytogenes. Transmission electron microscopy (TEM), scanning electron microscopy (SEM), and NPN uptake studies illustrated that myristic acid changed the bacterial morphology and membrane structure of L. monocytogenes, which led to rapid cell death. Myristic acid could bind to DNA and lead to changes in DNA conformation and structure, as identified by fluorescence spectroscopy. Our studies provide additional evidence to support myristic acid being used as a natural antibacterial agent and also further fundamental understanding of the modes of antibacterial action.
机译：Listeria单核细胞增生（L.单核细胞元），一种重要的食品传播的致病微生物，对许多常用药物具有抗性免疫功能。肉豆蔻是一种传统的中草药，但它已经很少用作食品添加剂，限制了天然食品防腐剂的发展。本研究在本研究中，研究了肉豆蔻酸对L.单核细胞增生的抗菌活性和机制。对13L的13μl单核细胞增生菌株的最小抑制浓度（MIC）范围为64至256μgmm（-1）。时间杀灭检测证明，当向乳制品中加入肌型酸时，流式细胞术确认肉豆蔻酸影响细胞死亡并抑制L.单核细胞增生的生长。透射电子显微镜（TEM），扫描电子显微镜（SEM）和NPN吸收研究表明，肉豆蔻酸改变了L.单核细胞增生的细菌形态和膜结构，这导致了快速的细胞死亡。肉豆蔻酸可以与DNA结合，并导致DNA构象和结构的变化，如荧光光谱鉴定。我们的研究提供了额外的证据，以支持用作天然抗菌剂的肉豆蔻酸，并进一步对抗菌作用方式的进一步理解。

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    Chen Xiangrong; Zhao Xingchen; Deng Yanhong; Bu Xiujuan; Ye Haiqing; Guo Na;

  • 作者单位

    Jilin Univ Coll Food Sci &

    Engn Dept Food Qual &

    Safety Changchun 130062 Jilin Peoples R China;

    Tonghua Normal Univ Coll Food Sci &

    Engn Dept Food Qual &

    Safety Tonghua 134000 Peoples R China;

    Jilin Univ Anim Hosp Changchun 130062 Jilin Peoples R China;

    Jilin Univ Coll Food Sci &

    Engn Dept Food Qual &

    Safety Changchun 130062 Jilin Peoples R China;

    Jilin Univ Coll Food Sci &

    Engn Dept Food Qual &

    Safety Changchun 130062 Jilin Peoples R China;

    Jilin Univ Coll Food Sci &

    Engn Dept Food Qual &

    Safety Changchun 130062 Jilin Peoples R China;

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  • 正文语种 eng
  • 中图分类 药学;
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