College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
Food Chem. 2015 Oct 15;185:112-8. doi: 10.1016/j.foodchem.2015.03.120. Epub 2015 Apr 2.
Sugarcane bagasse contains natural compositions that can significantly inhibit food-borne pathogens growth. In the present study, the phenolic content in sugarcane bagasse was detected as higher than 4 mg/g dry bagasse, with 470 mg quercetin/g polyphenol. The sugarcane bagasse extract showed bacteriostatic activity against the growth of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salomonella typhimurium. Additionally, the sugarcane bagasse extract can increase the electric conductivity of bacterial cell suspensions causing cellular leaking of electrolytes. Results of sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested the antibacterial mechanism was probably due to the damaged cellular proteins by sugarcane bagasse extract. The results of scanning electron microscopy and transmission electron microscopy showed that the sugarcane bagasse extract might change cell morphology and internal structure.
甘蔗渣含有天然成分，可显著抑制食源性病原体的生长。在本研究中，检测到甘蔗渣中的酚类含量高于 4mg/g 干渣，多酚中的槲皮素含量为 470mg/g。甘蔗渣提取物对金黄色葡萄球菌、单核细胞增生李斯特菌、大肠杆菌和鼠伤寒沙门氏菌的生长具有抑菌活性。此外，甘蔗渣提取物可增加细菌悬浮液的电导率，导致细胞电解质泄漏。十二烷基硫酸钠聚丙烯酰胺凝胶电泳的结果表明，这种抑菌机制可能是由于甘蔗渣提取物破坏了细胞蛋白。扫描电子显微镜和透射电子显微镜的结果表明，甘蔗渣提取物可能会改变细胞形态和内部结构。
