香芹酚精油的抑菌活性及作用机制。
Antibacterial Activity and Mechanisms of Essential Oil from .
机构信息
College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
出版信息
Molecules. 2019 Apr 22;24(8):1577. doi: 10.3390/molecules24081577.
In this work, antibacterial activity of finger citron essential oil (FCEO, ) and its mechanism against food-borne bacteria were evaluated. A total of 28 components in the oil were identified by gas chromatography-mass spectrometry, in which limonene (45.36%), γ-terpinene (21.23%), and dodecanoic acid (7.52%) were three main components. For in vitro antibacterial tests, FCEO exhibited moderately antibacterial activity against common food-borne bacteria: , , and . It showed a better bactericidal effect on Gram-positive bacteria than Gram-negative. Mechanisms of the antibacterial action were investigated by observing changes of bacteria morphology according to scanning electron microscopy, time-kill analysis, and permeability of cell and membrane integrity. Morphology of tested bacteria was changed and damaged more seriously with increased concentration and exposure time of FCEO. FCEO showed a significant reduction effect on the growth rate of surviving bacteria and lead to lysis of the cell wall, intracellular ingredient leakage, and consequently, cell death.
本工作评价了指橙精油（FCEO）的抗菌活性及其对食源性病原体的作用机制。采用气相色谱-质谱联用技术鉴定了该精油中的 28 种成分，其中柠檬烯（45.36%）、γ-萜品烯（21.23%）和十二烷酸（7.52%）为主要成分。体外抗菌试验结果表明，FCEO 对常见食源性病原体具有中等抗菌活性： 、 、 、 。FCEO 对革兰氏阳性菌的杀菌效果优于革兰氏阴性菌。通过扫描电子显微镜观察、杀菌动力学分析和细胞膜通透性及完整性检测，研究了其抗菌作用机制。结果表明，随着 FCEO 浓度和作用时间的增加，测试菌的形态发生明显变化，受到更严重的损伤。FCEO 对存活菌的生长速率有显著的抑制作用，导致细胞壁裂解、细胞内成分泄漏，进而细胞死亡。
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