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阿魏酸与ε-聚赖氨酸盐酸盐在等离子体活化水作用下对克氏原螯虾的联合抗菌机制及其应用对冷藏克氏原螯虾（Procambarus clarkii）贮藏品质的影响

The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish () with Plasma-Activated Water.

作者信息

Cui Yue, Zhang Tengteng, Zhao Dandan, Gao Sai, Liu Yinchu, Yang Xinyu, Lu Han, Gao Xiaoguang

机构信息

College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China.

出版信息

Foods. 2025 May 29;14(11):1942. doi: 10.3390/foods14111942.

DOI:10.3390/foods14111942
PMID:40509470
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12155254/
Abstract

This study aimed to investigate the mechanism underlying the synergistic antimicrobial effect of ferulic acid (FA) and ε-polylysine hydrochloride (PL) on Shewanella putrefaciens () and their application on crayfish (). The treatment with FA and PL exhibited a strong synergistic inhibitory effect against S. putrefaciens. The combination of 1/4 Minimum Inhibitory Concentration (MIC) FA and 1/4 MIC PL was the most effective, damaging the cell structure and inhibiting the growth of . Plasma-activated water (PAW) can induce microbial inactivation through physical action. In addition, treatments with FA, PL, PAW, PAW-FA, PAW-PL, and PAW + PL-FA substantially decreased total viable counts (TVCs), total volatile base nitrogen (TVB-N), the thiobarbituric acid value (TBA), and the juice loss rate of crayfish, with FA-PL showing the best effect. This study confirmed the antimicrobial efficacy of PL, FA, and PAW, indicating their potential as effective preservatives for controlling spoilage in freshwater crustaceans.

摘要

本研究旨在探究阿魏酸（FA）和ε-聚赖氨酸盐酸盐（PL）对腐败希瓦氏菌（）的协同抗菌作用机制及其在小龙虾（）上的应用。FA和PL处理对腐败希瓦氏菌表现出强烈的协同抑制作用。1/4最低抑菌浓度（MIC）的FA与1/4 MIC的PL组合效果最佳，可破坏细胞结构并抑制其生长。等离子体活化水（PAW）可通过物理作用诱导微生物失活。此外，用FA、PL、PAW、PAW-FA、PAW-PL和PAW + PL-FA处理可显著降低小龙虾的总活菌数（TVC）、总挥发性盐基氮（TVB-N）、硫代巴比妥酸值（TBA）和汁液流失率，其中FA-PL效果最佳。本研究证实了PL、FA和PAW的抗菌效果，表明它们作为控制淡水甲壳类动物腐败的有效防腐剂具有潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/3091aa95ef6d/foods-14-01942-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/2423088a88fb/foods-14-01942-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/c5e8ba261db4/foods-14-01942-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/6cc6b74bb5d2/foods-14-01942-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/8ce816cb4e2c/foods-14-01942-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/b20c2d9cfcce/foods-14-01942-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/3091aa95ef6d/foods-14-01942-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/2423088a88fb/foods-14-01942-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/c5e8ba261db4/foods-14-01942-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/6cc6b74bb5d2/foods-14-01942-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/8ce816cb4e2c/foods-14-01942-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/b20c2d9cfcce/foods-14-01942-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/241a/12155254/3091aa95ef6d/foods-14-01942-g006.jpg

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Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking.
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