Antibacterial activity and mechanism of monolauroyl-galactosylglycerol against Bacillus cereus

被引：89

作者：

Diao, Mingming ^{[1
]}

Qi, Danping ^{[1
]}

Xu, Miaomiao ^{[1
]}

Lu, Zhaoxin ^{[1
]}

Lv, Fengxia ^{[1
]}

Bie, Xiaomei ^{[1
]}

Zhang, Chong ^{[1
]}

Zhao, Haizhen ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

FOOD CONTROL | 2018年 / 85卷

基金：

中国国家自然科学基金;

关键词：

Monolauroyl-galactosylglycerol; Bacillus cereus; Antibacterial activity; Membrane damage; Antibacterial mechanism; ANTIMICROBIAL ACTIVITY; ESCHERICHIA-COLI; LISTERIA-MONOCYTOGENES; STAPHYLOCOCCUS-AUREUS; ESSENTIAL OIL; MEMBRANE; EXTRACT;

D O I：

10.1016/j.foodcont.2017.10.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antibacterial activity and mechanism of monolauroyl-galactosylglycerol (MLGG) against Bacillus cereus were investigated. The minimum inhibitory concentration of MLGG against B. cereus was 0.156 mg/ml. The inhibition growth curve assay also revealed that MLGG presented good antibacterial activity against B. cereus. Alkaline phosphatase activity assay, nucleotide leakage and cell viability analysis demonstrated that MLGG disrupted the integrity of cell wall and cell membrane of B. cereus. Scanning electron microscopy and transmission electron microscopy results showed obvious morphological and ultrastructural changes of B. cereus membrane, further confirming the damage of cell membrane integrity caused by MLGG. In summary, MLGG might exerted its antibacterial activity mainly by an action mode of membrane disruption, and it was expected to be an alternative for the development of new food preservatives. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：339 / 344

页数：6

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