（2E,2E）-4,4-二硫代双（丁-2-烯酸）对金黄色葡萄球菌的抑菌作用。
Antibacterial Effect of (2E,2E)-4,4-Trisulfanediylbis(but-2-enoic acid) against Staphylococcus aureus.
机构信息
State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Tianjin, China.
Key Laboratory of Food Nutrition and Safety, Ministry of Education, China.
出版信息
PLoS One. 2018 May 24;13(5):e0197348. doi: 10.1371/journal.pone.0197348. eCollection 2018.
A new highly active molecule, (2E, 2E)-4,4-trisulfanediylbis(but-2-enoic acid) (TSDB), was designed and synthesized through comparative molecular field analysis with the diallyl trisulfide structure of garlic. TSDB exerted a strong inhibitory effect against Staphylococcus aureus, with minimal inhibitory and minimal bactericidal concentrations of 16 and 128 μg/mL, respectively. TSDB destructed the integrity of the S. aureus cell membrane but weakly damaged the bacterial cell wall. TSDB also increased the conductivity and protein expression in microbial broth but minimally influenced the level of extracellular alkaline phosphatase. TSDB could be a novel food preservative.
一种新的高活性分子，（2E，2E）-4,4-三磺酰基二亚乙基双（丁-2-烯酸）（TSDB），通过与大蒜的二烯丙基三硫结构的比较分子场分析设计和合成。TSDB 对金黄色葡萄球菌表现出强烈的抑制作用，最小抑菌浓度和最小杀菌浓度分别为 16 和 128 μg/mL。TSDB 破坏了金黄色葡萄球菌细胞膜的完整性，但对细胞壁的破坏较弱。TSDB 还增加了微生物肉汤的电导率和蛋白质表达，但对外源碱性磷酸酶的水平影响最小。TSDB 可能是一种新型的食品防腐剂。
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