Xu Xiao-Hui, Jiang Zeng-Liang, Feng Feng-Qin, Lu Rong-Rong
1School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu People's Republic of China.
2Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 People's Republic of China.
J Food Sci Technol. 2018 Sep;55(9):3675-3682. doi: 10.1007/s13197-018-3296-6. Epub 2018 Jul 12.
The purpose of this study was to investigate the antimicrobial activity and mechanisms of N-lauroyl arginate ethyl ester (LAE) against and subsp. . The minim inhibitory concentrations of LAE against and were found to be 400 and 25 μg/ml, respectively. Loss of intracellular protein and nucleic acid increased significantly, and membrane permeability reached 76.28, 54.29 and 85.20%, respectively, when 400 μg/ml of LAE was applied to the hyphae and spores of and to . Flow cytometry showed that LAE reduced the membrane potential, and the depolarization ratios of and were 98.19 and 97.25% (< 0.05), respectively. Transmission electron microscopy photos revealed that LAE caused a rough surface, irregular cellular organelles, protoplast shrinkage, intracytoplasmic coagulation and empty cavities in all three cell types. These results showed that LAE had notable ability to damage the structure of fungal and bacterial cells, making it a possible alternative chemical for use in the preservation of fruits and vegetables.
本研究旨在探究N-月桂酰精氨酸乙酯（LAE）对[具体细菌名称1]和[具体细菌名称2]亚种的抗菌活性及作用机制。结果发现，LAE对[具体细菌名称1]和[具体细菌名称2]的最小抑菌浓度分别为400和25μg/ml。当向[具体细菌名称1]的菌丝体和孢子以及[具体细菌名称2]施加400μg/ml的LAE时，细胞内蛋白质和核酸损失显著增加，膜通透性分别达到76.28%、54.29%和85.20%。流式细胞术显示，LAE降低了膜电位，[具体细菌名称1]和[具体细菌名称2]的去极化率分别为98.19%和97.25%（P<0.05）。透射电子显微镜照片显示，LAE导致所有三种细胞类型的表面粗糙、细胞器不规则、原生质体收缩、胞质内凝固和出现空洞。这些结果表明，LAE具有显著破坏真菌和细菌细胞结构的能力，使其成为用于水果和蔬菜保鲜的一种可能的替代化学品。
