College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Int J Food Microbiol. 2022 Oct 2;378:109822. doi: 10.1016/j.ijfoodmicro.2022.109822. Epub 2022 Jun 24.
Alicyclobacillus acidoterrestris has been regarded as the main hazardous factor causing the spoilage of commercially pasteurized fruit juice due to its unique thermo-acidophilic properties. p-Coumaric acid, primarily isolated from plants and having high biological activity, is supposed to be a viable food additive. Herein, the antibacterial activity and mechanism of p-coumaric acid against A. acidoterrestris and its application in apple juice were investigated. The results showed that p-coumaric acid had an active inhibition against A. acidoterrestris vegetative cells, and both minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC) were 0.2 mg/mL. MIC of p-coumaric acid against spores was also 0.2 mg/mL, while MBC was >1.6 mg/mL. Treatment of p-coumaric acid caused significant damage of cell integrity, decrease of intracellular ATP, hyperpolarization of cell membrane, degradation of whole cell protein, and malformation of cell morphology. Agarose gel retardation and fluorescence spectroscopy assays revealed that p-coumaric acid could interact with DNA and intercalate into the groove of DNA double helix to disturb normal cellular functions. Furthermore, the addition of p-coumaric acid at MIC caused 2.07 log drop in A. acidoterrestris vegetative cells and effectively inhibited the germination of spores in apple juice storage at 20 °C for 7 days. The low-temperature storage (4 °C) could inactivate A. acidoterrestris cells in apple juice, but the addition of p-coumaric acid further accelerated degradation of vegetative cells and the inactivation time was shortened from 5 days to 3 days compared with control. Importantly, the addition of p-coumaric acid could increase total phenolic content and ABTS radical scavenging activity and had no remarkable influence on pH, total soluble solids, color and sensory qualities of apple juice, regardless of storage temperature. These results revealed that p-coumaric acid could be expected to serve as an alternative or supplement agent for inhibiting the development of A. acidoterrestris in fruit juice.
耐热环状芽孢杆菌由于其独特的热嗜酸特性，被认为是导致商业巴氏杀菌果汁变质的主要危害因素。对羟基肉桂酸主要从植物中分离得到，具有较高的生物活性，被认为是一种可行的食品添加剂。本研究旨在探讨对羟基肉桂酸对耐热环状芽孢杆菌的抑菌活性及其作用机制，并将其应用于苹果汁中。结果表明，对羟基肉桂酸对耐热环状芽孢杆菌的营养细胞具有较强的抑制作用，其最小抑菌浓度（MIC）和最小杀菌浓度（MBC）均为 0.2mg/mL。对羟基肉桂酸对孢子的 MIC 也是 0.2mg/mL，而 MBC 大于 1.6mg/mL。对羟基肉桂酸处理会导致细胞完整性严重受损、细胞内 ATP 含量降低、细胞膜超极化、全细胞蛋白降解以及细胞形态畸形。琼脂糖凝胶阻滞和荧光光谱分析表明，对羟基肉桂酸可以与 DNA 相互作用并嵌入 DNA 双螺旋的沟槽中，从而干扰正常的细胞功能。此外，在 MIC 下添加对羟基肉桂酸可使耐热环状芽孢杆菌营养细胞数下降 2.07log，有效抑制苹果汁在 20°C 下贮藏 7 天过程中孢子的萌发。低温（4°C）贮藏可使苹果汁中的耐热环状芽孢杆菌失活，但与对照相比，添加对羟基肉桂酸可进一步加速营养细胞的降解，使失活时间从 5 天缩短至 3 天。重要的是，添加对羟基肉桂酸可以增加总酚含量和 ABTS 自由基清除活性，且无论贮藏温度如何，对苹果汁的 pH、总可溶性固形物、色泽和感官品质均无显著影响。这些结果表明，对羟基肉桂酸有望成为替代或补充抑制果汁中耐热环状芽孢杆菌生长的方法。
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