Lu Jing, Wang Zhenning, Ren Mengrou, Huang Guoren, Fang Baochen, Bu Xiujuan, Liu Yanhui, Guan Shuang
Department of Food Quality and Safety, Jilin University, Xi'an Road 5333, Changchun City, 130062, People's Republic of China.
Curr Pharm Biotechnol. 2016;17(13):1153-1158. doi: 10.2174/1389201017666161022235759.
In the study, we investigated the antibacterial activity and mechanism of gallic acid against Aeromonas hydrophila and Aeromonas sobria. Gallic acid showed strong antimicrobial activity against the two bacteria. Furthermore, the antibacterial mechanism of gallic acid (0, 3, 6, 12 mM) was performed by membrane integrity assay and scanning electron microscopy (SEM) assay. The results showed that gallic acid notably increased the released material absorption value at 260, 280 nm and electric conductivity in a dose-dependent manner. Moreover, the SEM assay showed that gallic acid induced severe shrink of bacterial intima and irregular morphology in a dose-dependent manner. The SDS-PAGE profiles further confirmed that gallic acid could damage bacterial cells. These results indicated gallic acid exhibited antibacterial effect by destroying membrane integrity of A. hydrophila and A. sobria. Hence, gallic acid has great potential as a new natural food preservative in food fresh-keeping and storage.
在本研究中，我们探究了没食子酸对嗜水气单胞菌和温和气单胞菌的抗菌活性及作用机制。没食子酸对这两种细菌表现出较强的抗菌活性。此外，通过膜完整性测定和扫描电子显微镜（SEM）测定对没食子酸（0、3、6、12 mM）的抗菌机制进行了研究。结果表明，没食子酸显著增加了260、280 nm处释放物质的吸光度值以及电导率，且呈剂量依赖性。此外，SEM测定表明，没食子酸以剂量依赖性方式诱导细菌内膜严重收缩和形态不规则。SDS-PAGE图谱进一步证实没食子酸可损伤细菌细胞。这些结果表明，没食子酸通过破坏嗜水气单胞菌和温和气单胞菌的膜完整性发挥抗菌作用。因此，没食子酸作为一种新型天然食品防腐剂在食品保鲜和储存方面具有巨大潜力。
