ANTIBACTERIAL EFFECT OF ORANGE MONASCUS PIGMENT AGAINST STAPHYLOCOCCUS AUREUS

被引：19
作者：
Feng, L. H. [1 ]
Li, Y. Q. [1 ]
Sun, G. J. [1 ]
Zhao, X. Z. [1 ]
机构：
[1] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, 3501 Univ Rd Changqing Dist, Jinan 250353, Shandong, Peoples R China
来源：
ACTA ALIMENTARIA | 2019年 / 48卷 / 02期
关键词：
antibacterial effects; orange pigment; S; aureus; cell membrane; DNA synthesis; RED YEAST RICE; ANTIFUNGAL ACTIVITY; ESCHERICHIA-COLI; IN-VITRO; MECHANISM; PURPUREUS; GLYCININ; DERIVATIVES; PEPTIDE;
D O I：
10.1556/066.2019.48.2.4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this work was to research the antibacterial effects of orange pigment. which was separated from Monascus pigments, against Staphylococcus aureus. The increase of the diameter of inhibition zone treated with orange pigment indicated that orange pigment had remarkable antibacterial activities against S. aureus. Orange pigment (10 mg ml(-1)) had a strong destructive effect on the membrane and structure of S. aureus by the analysis of scanning electron microscopy as well as transmission electron microscopy. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) further demonstrated that the cell membrane was seriously damaged by orange pigment, which resulted in the leakage of protein from S. aureus cells. A significant decrease in the synthesis of DNA was also seen in S. aureus cells exposed to 10 mg ml(-1) orange pigment. All in all, orange pigment showed excellent antibacterial effects against S. aureus.
引用
收藏
页码：169 / 176
页数：8
相关论文
共 25 条
[1]   PIGMENTS OF MONASCUS [J].
BLANC, PJ ;
LORET, MO ;
SANTERRE, AL ;
PAREILLEUX, A ;
PROME, D ;
PROME, JC ;
LAUSSAC, JP ;
GOMA, G .
JOURNAL OF FOOD SCIENCE, 1994, 59 (04) :862-865
[2]   In Vitro Antibacterial Mechanism of Action of Crude Garlic (Allium sativum) Clove Extract on Selected Probiotic Bifidobacterium Species as Revealed by SEM, TEM, and SDS-PAGE Analysis [J].
Booyens, J. ;
Labuschagne, M. C. ;
Thantsha, M. S. .
PROBIOTICS AND ANTIMICROBIAL PROTEINS, 2014, 6 (02) :82-87
[3]   The antimicrobial mechanism of electrochemically activated water against Pseudomonas aeruginosa and Escherichia coli as determined by SDS-PAGE analysis [J].
Cloete, T. E. ;
Thantsha, M. S. ;
Maluleke, M. R. ;
Kirkpatrick, R. .
JOURNAL OF APPLIED MICROBIOLOGY, 2009, 107 (02) :379-384
[4]   Antifungal activities of nine traditional Mexican medicinal plants [J].
García, VMN ;
Gonzalez, A ;
Fuentes, M ;
Aviles, M ;
Rios, MY ;
Zepeda, G ;
Rojas, MG .
JOURNAL OF ETHNOPHARMACOLOGY, 2003, 87 (01) :85-88
[5]   Antifungal Activity of Citrus Essential Oils [J].
Jing, Li ;
Lei, Zhentian ;
Li, Ligai ;
Xie, Rangjin ;
Xi, Wanpeng ;
Guan, Yu ;
Sumner, Lloyd W. ;
Zhou, Zhiqin .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (14) :3011-3033
[6]   Effect of monascus pigment derivatives on the electrophoretic mobility of bacteria, and the cell adsorption and antibacterial activities of pigments [J].
Kim, C ;
Jung, HY ;
Kim, JH ;
Shin, CS .
COLLOIDS AND SURFACES B-BIOINTERFACES, 2006, 47 (02) :153-159
[7]   Antimicrobial activities of amino acid derivatives of monascus pigments [J].
Kim, Chulyoung ;
Jung, Heeyong ;
Kim, Yong Ook ;
Shin, Chul Soo .
FEMS MICROBIOLOGY LETTERS, 2006, 264 (01) :117-124
[8]   Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae [J].
Kim, Hyo Jung ;
Suh, Hwa-Jin ;
Lee, Choong Hwan ;
Kim, Jeong Hwan ;
Kang, Sun Chul ;
Park, Sunmin ;
Kim, Jong-Sang .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (17) :9483-9487
[9]   Monascus purpureus-fermented rice (red yeast rice): A natural food product that lowers blood cholesterol in animal models of hypercholesterolemia [J].
Li, CL ;
Zhu, Y ;
Wang, YY ;
Zhu, JS ;
Chang, J ;
Kritchevsky, D .
NUTRITION RESEARCH, 1998, 18 (01) :71-81
[10]   Antibacterial characteristics and mechanisms of ε-poly-lysine against Escherichia coli and Staphylococcus aureus [J].
Li, Ying-Qiu ;
Han, Qing ;
Feng, Jian-Ling ;
Tian, Wen-Li ;
Mo, Hai-Zhen .
FOOD CONTROL, 2014, 43 :22-27
123