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超声联合山苍子精油纳米乳对樱桃番茄中沙门氏菌的灭活及其杀菌应用

Inactivation of Salmonella using ultrasound in combination with Litsea cubeba essential oil nanoemulsion and its bactericidal application on cherry tomatoes.

机构信息

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.

School of Science, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China.

出版信息

Ultrason Sonochem. 2023 Aug;98:106481. doi: 10.1016/j.ultsonch.2023.106481. Epub 2023 Jun 14.

DOI:10.1016/j.ultsonch.2023.106481
PMID:37336076
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10300259/
Abstract

The presence of Salmonella in nature poses a significant and unacceptable threat to the human public health domain. In this study, the antibacterial effect and mechanism of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella. LEON + US treatment has a significant bactericidal effect on Salmonella. Reactive oxygen species (ROS), malondialdehyde (MDA) detection, N-phenyl-l-naphthylamine (NPN) uptake and nucleic acid release assays showed that LEON + US exacerbated cell membrane lipid peroxidation and increased the permeability of the cell membrane. The results of field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) showed that LEON + US treatment was able to alter cell morphology. It can be observed by flow cytometry (FCM) that LEON + US treatment can cause cell apoptosis. In addition, bacterial counts of cherry tomatoes treated with LEON (0.08 μL/mL) + US (345 W/cm) for 9 min were reduced by 6.50 ± 0.20 log CFU/mL. This study demonstrates that LEON + US treatment can be an effective way to improve the safety of fruits and vegetables in the food industry.

摘要

在自然界中，沙门氏菌的存在对人类公共健康领域构成了重大且不可接受的威胁。本研究探讨了超声（US）联合山苍子精油纳米乳液（LEON）对沙门氏菌的抗菌作用及其机制。LEON+US 处理对沙门氏菌具有显著的杀菌作用。活性氧（ROS）、丙二醛（MDA）检测、N- 苯基-1-萘胺（NPN）摄取和核酸释放实验表明，LEON+US 加剧了细胞膜脂质过氧化，增加了细胞膜的通透性。场发射扫描电子显微镜（FESEM）和透射电子显微镜（TEM）的结果表明，LEON+US 处理能够改变细胞形态。通过流式细胞术（FCM）可以观察到，LEON+US 处理能够引起细胞凋亡。此外，用 LEON（0.08 μL/mL）+US（345 W/cm）处理樱桃番茄 9 分钟后，细菌数量减少了 6.50±0.20 log CFU/mL。本研究表明，LEON+US 处理可以成为提高食品工业中水果和蔬菜安全性的有效方法。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/caba9a02462e/gr10.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/d104d87ca7ed/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/d34dec76c189/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/3397c8ea92d3/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/e7276fa693c8/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/7020ed8dc0b5/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/40077804f40e/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/3d7676d61dda/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/6c2753a9864e/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/773c19bab079/gr9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/caba9a02462e/gr10.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/378b9513e542/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/d104d87ca7ed/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/d34dec76c189/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/3397c8ea92d3/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/e7276fa693c8/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/7020ed8dc0b5/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/40077804f40e/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/3d7676d61dda/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/6c2753a9864e/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/773c19bab079/gr9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a8bf/10300259/caba9a02462e/gr10.jpg

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