School of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
J Sci Food Agric. 2011 Apr;91(6):1050-6. doi: 10.1002/jsfa.4280. Epub 2011 Mar 7.
The antimicrobial effect of Magnolia officinalis extract (MOE) against Staphylococcus aureus was investigated in a minced mutton system and the mechanisms of its antimicrobial activity were studied by light microscopy, transmission electron microscopy and scanning electron microscopy observations.
MOE inoculation effectively inhibited the growth of S. aureus in minced mutton compared with that in control meat without MOE. The cell membrane of S. aureus treated with MOE showed structural disorganisation and cytoplasmic volume overflow. After 48 h of exposure to MOE, many S. aureus cells had completely collapsed.
The antimicrobial mechanisms of MOE resulted mainly in cell membrane and wall damage, causing increased permeability of cell membranes or lysis of cell walls and loss of cellular constituents, impairment of structural components and changes in bacterial cell morphology.
本研究以羊肉糜体系为模型，考察了厚朴提取物（MOE）对金黄色葡萄球菌的抑菌效果，并通过光学显微镜、透射电子显微镜和扫描电子显微镜观察，研究了其抑菌活性的作用机制。
与不含 MOE 的对照肉糜相比，MOE 接种可有效抑制羊肉糜中金黄色葡萄球菌的生长。用 MOE 处理的金黄色葡萄球菌的细胞膜显示出结构紊乱和细胞质体积溢出。暴露于 MOE 48 小时后，许多金黄色葡萄球菌细胞完全崩溃。
MOE 的抑菌机制主要导致细胞膜和细胞壁损伤，导致细胞膜通透性增加或细胞壁裂解和细胞成分丢失，结构成分受损以及细菌细胞形态发生变化。
