Guo Ling, Sun Qi, Gong Shaoying, Bi Xue, Jiang Wen, Xue Wei, Fei Peng
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
National Agricultural Standardization Monitoring and Research Center (Heilongjiang), Harbin, China.
Front Microbiol. 2019 Jul 23;10:1586. doi: 10.3389/fmicb.2019.01586. eCollection 2019.
Olive oil polyphenol extract (OOPE) has been reported to have antibacterial activity; however, its effect on is less studied so far. This study, thus, aimed to reveal its antimicrobial activity and action approach against evaluating the minimum inhibitory concentration (MIC) as well as the changes of intracellular adenosine 5'-triphosphate (ATP) concentration, cell membrane potential, bacterial protein, DNA, and cell morphology. The results showed that OOPE could inhibit the growth of with a measured MIC of 1.25 mg/ml. cells treated by OOPE showed significant reduction in intracellular ATP concentrations, bacterial protein, or DNA ( < 0.05), in comparison with those without any treatment. In addition, OOPE was observed to depolarize strain cells and alter cell morphology, resulting in damaged cell membrane and, thereby, leakage of cell fluid. These findings demonstrated that OOPE had inhibition on its action on cells, suggesting its potential as a natural preservative.
据报道，橄榄油多酚提取物（OOPE）具有抗菌活性；然而，迄今为止，其对[具体对象]的影响研究较少。因此，本研究旨在通过评估最低抑菌浓度（MIC）以及细胞内三磷酸腺苷（ATP）浓度、细胞膜电位、细菌蛋白质、DNA和细胞形态的变化，揭示其对[具体对象]的抗菌活性和作用方式。结果表明，OOPE能够抑制[具体对象]的生长，测得的MIC为1.25 mg/ml。与未处理的细胞相比，经OOPE处理的[具体对象]细胞的细胞内ATP浓度、细菌蛋白质或DNA显著降低（P<0.05）。此外，观察到OOPE使[具体对象]菌株细胞去极化并改变细胞形态，导致细胞膜受损，从而使细胞液泄漏。这些发现表明，OOPE对[具体对象]具有抑制作用，提示其作为天然防腐剂的潜力。
