Kouassi Y, Shelef L A
Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA.
Lett Appl Microbiol. 1995 May;20(5):295-9. doi: 10.1111/j.1472-765x.1995.tb00449.x.
The influence of cysteine or cysteine-HCl and their combination with potassium sorbate on growth of Listeria monocytogenes and listeriolysin O (LLO) secretion, and on activation of LLO in the haemolysin assay system was studied. Both cysteine and cysteine-HCl (10 and 20 mmol l-1) enhanced LLO secretion in tryptic soy broth supplemented with yeast extract during 24 h incubation at 35 degrees C. While sorbate did not affect growth, it suppressed both LLO secretion and LLO activation by cysteine in the haemolysin activity assay. These findings provide further evidence that sulphydryl-containing enzymes are implicated in the mechanism of microbial inhibition of sorbate. Addition of sorbate to foods has the potential of inactivating listeriolysin and other thiol-dependent toxins.
研究了半胱氨酸或半胱氨酸盐酸盐及其与山梨酸钾的组合对单核细胞增生李斯特菌生长、溶血素O（LLO）分泌以及在溶血素检测系统中LLO激活的影响。在35℃孵育24小时期间，半胱氨酸和半胱氨酸盐酸盐（10和20 mmol l-1）均可增强补充酵母提取物的胰蛋白胨大豆肉汤中LLO的分泌。虽然山梨酸盐不影响生长，但在溶血素活性检测中，它抑制了LLO的分泌以及半胱氨酸对LLO的激活。这些发现进一步证明含巯基的酶参与了山梨酸盐对微生物的抑制机制。在食品中添加山梨酸盐有可能使溶血素和其他硫醇依赖性毒素失活。
