Antibacterial characteristics and mechanisms of ε-poly-lysine against Escherichia coli and Staphylococcus aureus

被引：194
作者：
Li, Ying-Qiu [1 ]
Han, Qing [1 ]
Feng, Jian-Ling [1 ]
Tian, Wen-Li [2 ]
Mo, Hai-Zhen [3 ]
机构：
[1] Qilu Univ Technol, Sch Food & Bioengn, Shandong Prov Key Lab Microbial Engn, Jinan 250353, Shandong, Peoples R China
[2] Qilu Univ Technol, Jinan 250353, Shandong, Peoples R China
[3] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
来源：
FOOD CONTROL | 2014年 / 43卷
关键词：
epsilon-Poly-lysine; Antibacterial characteristics; Antibacterial mechanisms; Escherichia coli; Staphylococcus aureus; SALMONELLA-TYPHIMURIUM; LISTERIA-MONOCYTOGENES; ANTIMICROBIAL ACTION; POLYLYSINE; STREPTOMYCES; FOOD; INHIBITION; PATHOGENS; O157-H7; WATER;
D O I：
10.1016/j.foodcont.2014.02.023
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the antibacterial characteristics and antibacterial mechanisms of epsilon-poly-lysine against Escherichia coli and Staphylococcus aureus. The diameters of inhibition zones of E. coli (10 +/- 0.5 mm) and S. aureus (12 +/- 0.1 mm) treated by 200 lig/ml epsilon-poly-lysine were much larger than control (5 03 mm) (p < 0.05). Minimum inhibition concentration of epsilon-poly-lysine against E. coli and S. aureus was 12.5 mu g/ml. Scanning electron microscopy showed that epsilon-poly-lysine damaged the morphology of tested bacterial cells. The increase in electric conductivity of bacterial cells suspension indicated that the cytoplasmic membranes were broken by epsilon-poly-lysine, which caused leakage of ions in cells. SDS-PAGE of bacterial proteins demonstrated that epsilon-poly-lysine could damage bacterial cells through the destruction of cellular proteins. These results indicated that epsilon-poly-lysine has good potential to be as a natural food preservative. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：22 / 27
页数：6
相关论文
共 32 条
[1]   Antimicrobial activity of endemic Crataegus tanacetifolia (Lam.) Pers and observation of the inhibition effect on bacterial cells [J].
Benli, Mehlika ;
Yigit, Nazife ;
Geven, Fatmaguel ;
Guney, Kerim ;
Bingol, Uemit .
CELL BIOCHEMISTRY AND FUNCTION, 2008, 26 (08) :844-851
[2]   Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine [J].
Chang, Su-Sen ;
Lu, Wei-Yi Wendy ;
Park, Sang-Hyun ;
Kang, Dong-Hyun .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2010, 141 (03) :236-241
[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]   Phytotoxicity of quassinoids:: Physiological responses and structural requirements [J].
Dayan, FE ;
Watson, SB ;
Galindo, JCG ;
Hernández, A ;
Dou, J ;
McChesney, JD ;
Duke, SO .
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY, 1999, 65 (01) :15-24
[5]   KKKKPLFGLFFGLF: A cationic peptide designed to exert antibacterial activity [J].
Duval, Emilie ;
Zatylny, Celine ;
Laurencin, Mathieu ;
Baudy-Floc'h, Michele ;
Henry, Joel .
PEPTIDES, 2009, 30 (09) :1608-1612
[6]  
Fukutome A., 1995, CLIN REPORTS, V29, P1416
[7]   Dehydrozaluzanin C, a natural sesquiterpenolide, causes rapid plasma membrane leakage [J].
Galindo, JCG ;
Hernández, A ;
Dayan, FE ;
Tellez, MR ;
Macías, FA ;
Paul, RN ;
Duke, SO .
PHYTOCHEMISTRY, 1999, 52 (05) :805-813
[8]   Antimcrobial activity of ε-polylyrsine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria manocytogenes in various food extracts [J].
Geornaras, I. ;
Yoon, Y. ;
Belk, K. E. ;
Smith, G. C. ;
Sofos, J. N. .
JOURNAL OF FOOD SCIENCE, 2007, 72 (08) :M330-M334
[9]  
Geornaras I, 2005, J FOOD SCI, V70, pM404, DOI 10.1111/j.1365-2621.2005.tb08325.x
[10]   Use of ADME studies to confirm the safety of ε-polylysine as a preservative in food [J].
Hiraki, J ;
Ichikawa, T ;
Ninomiya, S ;
Seki, H ;
Uohama, K ;
Seki, H ;
Kimura, S ;
Yanagimoto, Y ;
Barnett, JW .
REGULATORY TOXICOLOGY AND PHARMACOLOGY, 2003, 37 (02) :328-340
1234