College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Food Res Int. 2022 Apr;154:111018. doi: 10.1016/j.foodres.2022.111018. Epub 2022 Feb 17.
Sucrose laurate (SL) is a promising dual-functional additive due to its emulsification and antibacterial activity. However, the knowledge on the antibacterial action of SL against Bacillus cereus was lacking, and thus it was investigated from multiple targets. The antibacterial results demonstrated that the minimum inhibitory concentration of SL was 0.3125 mg/mL, and the time-killing curve confirmed the strong antibacterial activity of SL. The alkaline phosphatase assay suggested that SL disrupted the cell wall integrity. The flow cytometry and fluorescence spectroscopy analysis indicated that SL damaged the integrity of cell membrane and dissipated the transmembrane potential, resulting in the leakage of intracellular materials, which were further supported by scanning electron microscopy and transmission electron microscopy. iTRAQ-based proteomic analysis indicated that SL down-regulated cell wall-associated hydrolase, inhibited the synthesis of fatty acids, influenced nucleic acid synthesis, disturbed amino acid metabolism, and blocked HMP pathway and TCA cycle. Finally, the promising application of SL was evidenced in milk beverage. This investigation could provide scientific basis for the practical application of SL as a dual-functional food additive.
月桂酸蔗糖酯（SL）兼具乳化和抗菌活性，是一种很有前景的多功能添加剂。然而，关于 SL 对蜡样芽胞杆菌的抗菌作用的知识还很缺乏，因此从多个靶点对此进行了研究。抗菌结果表明，SL 的最小抑菌浓度为 0.3125mg/mL，杀菌曲线证实了 SL 具有很强的抗菌活性。碱性磷酸酶测定表明 SL 破坏了细胞壁的完整性。流式细胞术和荧光光谱分析表明，SL 破坏了细胞膜的完整性并耗散了跨膜电位，导致细胞内物质泄漏，扫描电子显微镜和透射电子显微镜进一步证实了这一点。iTRAQ 蛋白质组学分析表明，SL 下调了与细胞壁相关的水解酶，抑制了脂肪酸的合成，影响了核酸的合成，干扰了氨基酸代谢，并阻断了 HMP 途径和 TCA 循环。最后，在乳饮料中证实了 SL 的有应用前景。这项研究为 SL 作为一种多功能食品添加剂的实际应用提供了科学依据。
