丙烯基异硫氰酸酯对产气荚膜梭菌生长和毒力的影响及其在熟猪肉中的应用。

Effect of allyl isothiocyanate on the growth and virulence of Clostridium perfringens and its application on cooked pork.

机构信息

Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

出版信息

Food Res Int. 2023 Oct;172:113110. doi: 10.1016/j.foodres.2023.113110. Epub 2023 Jun 16.

DOI:10.1016/j.foodres.2023.113110

PMID:37689877

Abstract

The objective of this study is to explore the antibacterial action modes and virulence-inhibitory effects of allyl isothiocyanate (AITC) against Clostridium perfringens (C. perfringens). The minimum inhibitory concentration (MIC) of AITC against vegetative cells of Cp 13124 was 0.1 μL/mL, and the time-kill kinetics analysis revealed that AITC could significantly suppress the growth of Cp 13124. According to the results from scanning electron microscopy (SEM), fluorescence microscopy, and UV absorbance substance detection, the cell membrane of Cp 13124 was damaged upon AITC treatment, causing a loss of integrity and the release of intracellular substances. Meanwhile, the fluorescence quenching experiment indicated the interaction of AIT-C with membrane proteins, which caused changes in the conformation of membrane proteins. Measurement of reactive oxygen species (ROS) and flow cytometry analysis demonstrated that AITC could induce apoptosis through oxidative stress. The formation of Cp 13124 biofilms was inhibited by AITC using the crystalline violet method, which was possibly related to the inhibition of sliding motility. Finally, low concentrations of AITC could be used as an antibacterial agent to inhibit the outgrowth of Cp 13124 in cooked pork, suggesting that AITC is a promising candidate for novel preservatives in the meat business.

摘要

本研究旨在探索丙烯基异硫氰酸酯（AITC）对产气荚膜梭菌（C. perfringens）的抗菌作用模式和抑制毒力的效果。AITC 对 Cp 13124 营养细胞的最小抑菌浓度（MIC）为 0.1 μL/mL，时间杀菌动力学分析表明 AITC 能显著抑制 Cp 13124 的生长。根据扫描电子显微镜（SEM）、荧光显微镜和紫外吸收物质检测的结果，Cp 13124 的细胞膜在 AITC 处理后受到损伤，导致完整性丧失和细胞内物质的释放。同时，荧光猝灭实验表明 AIT-C 与膜蛋白相互作用，导致膜蛋白构象发生变化。活性氧（ROS）的测定和流式细胞术分析表明，AITC 可通过氧化应激诱导细胞凋亡。结晶紫法测定发现 AITC 可抑制 Cp 13124 生物膜的形成，这可能与滑动运动的抑制有关。最后，低浓度的 AITC 可用作抗菌剂来抑制煮猪肉中 Cp 13124 的生长，这表明 AITC 是肉类工业中一种有前途的新型防腐剂候选物。