Shi Ce, Che Meiyao, Zhang Xiaowei, Liu Zuojia, Meng Rizeng, Bu Xiujuan, Ye Haiqing, Guo Na
1Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, 130062 Changchun, People's Republic of China.
2State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 130022 Changchun, People's Republic of China.
J Food Sci Technol. 2018 Mar;55(3):924-934. doi: 10.1007/s13197-017-3000-2. Epub 2018 Feb 3.
Food contaminated with pathogenic bacteria such as (), represents a serious health risk to human beings. Totarol is an antibacterial novel phenolic diterpenes. In present study, the antibacterial activity of totarol against was investigated in a food system. The antibacterial activity of totarol was determined by measuring the zones of inhibition and minimum inhibitory concentrations (MICs). The MICs for strains were in the range of 2-4 μg/ml. The probable antibacterial mechanism of totarol was the alteration in cell membranes integrity and permeability, which leading to the leakage of cellular materials. The electric conductivity showed a time- and dose-dependent increasing manner, and we utilized totarol to induce the production of cytoplasmic β-galactosidase in . Scanning electron microscopy and transmission electron microscopy analysis further confirmed that cell membranes were damaged by totarol. The time-kill assay and detection of the kinetics of deactivation in situ indicated that totarol has good preservative activities in a food model. Totarol successfully inhibited development in carrot juice, at room temperature (25 °C) and in refrigerator (4 °C) respectively. Our works provided not only additional evidences in support of totarol being regarded as a natural antibacterial food preservative but also fundamental understanding on the mode of antibacterial action. It is necessary to consider that totarol will become a promising antibacterial additive for food preservative.
被诸如（）等致病细菌污染的食物，对人类健康构成严重风险。托塔酚是一种新型抗菌酚类二萜。在本研究中，在食品体系中研究了托塔酚对（）的抗菌活性。通过测量抑菌圈和最小抑菌浓度（MIC）来确定托塔酚的抗菌活性。（）菌株的MIC范围为2 - 4μg/ml。托塔酚可能的抗菌机制是细胞膜完整性和通透性的改变，这导致细胞物质泄漏。电导率呈时间和剂量依赖性增加，并且我们利用托塔酚诱导（）中细胞质β - 半乳糖苷酶的产生。扫描电子显微镜和透射电子显微镜分析进一步证实托塔酚破坏了（）的细胞膜。时间 - 杀菌试验和原位（）失活动力学检测表明托塔酚在食品模型中具有良好的防腐活性。托塔酚分别在室温（25°C）和冰箱（4°C）下成功抑制了胡萝卜汁中（）的生长。我们的工作不仅为托塔酚被视为天然抗菌食品防腐剂提供了更多证据，也对抗菌作用模式有了基本的了解。有必要考虑托塔酚将成为一种有前景的食品防腐剂抗菌添加剂。
