文章摘要
孙梦桐;吕欣然;林洋;崔天琦;白凤翎;励建荣.传统腌渍蔬菜中抑制嗜水气单胞菌群体感应及生物膜形成乳酸菌的筛选[J].中国食品学报,2020,20(7):172-180
传统腌渍蔬菜中抑制嗜水气单胞菌群体感应及生物膜形成乳酸菌的筛选
Screening of Lactic Acid Bacteria Inhibiting Quorum Sensing and Biofilm of Aeromonas hydrophila in Chinese Traditional Pickled Vegetables
  
DOI:
中文关键词: 嗜水气单胞菌  乳酸菌  群体感应抑制剂  生物膜  筛选与鉴定
英文关键词: Aeromonas hydrophila  lactic acid bacteria  quorum sensing inhibitor  biofilm  screening and identification
基金项目:“十三五”国家重点研发计划蓝色粮仓科技创新重点专项(2019YFD0901702)
作者单位
孙梦桐;吕欣然;林洋;崔天琦;白凤翎;励建荣 渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心 
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中文摘要:
      从传统腌渍蔬菜分离的乳酸菌中筛选对嗜水气单胞菌群体感应及生物膜形成具有抑制作用的菌株。采用牛津杯打孔法从21株乳酸菌中筛选出具有抑制活性的6株乳酸菌,其中分离自辽宁大连酸黄瓜的菌株DLH513效果较好。当菌株DLH513粗提物质量浓度为16.0 mg/mL时,对嗜水气单胞菌AHLs信号分子降解率为51.1%,对其生物膜抑制率为40.9%;当粗提物质量浓度为20.0 mg/mL时,可使其AHLs信号分子完全降解。应用不同蛋白酶处理菌株DLH513粗提物后,对嗜水气单胞菌群体感应无抑制作用,表明其粗提物具有蛋白特性;在40~121 ℃处理30 min,其粗提物仍具有抑制群体感应活性,表明其粗提物具有耐热特征;在pH 3.0~4.5范围,菌株DLH513粗提物表现出抑制群体感应活性,在酸性条件下较稳定。光镜和扫描电镜结果表明,菌株DLH513粗提物对嗜水气单胞菌生物膜形成有显著的破坏作用。经生理生化反应和16S rRNA鉴定菌株DLH513为植物乳杆菌。研究表明植物乳杆菌DLH513可作为革兰氏阴性菌群体感应的抑制剂,以期为研发一种新的用于控制引起食品腐败和食源性疾病的革兰氏阴性菌群体感应的抑制剂提供理论基础。
英文摘要:
      To screen lactic acid bacteria (LAB) with inhibitory activity of quorum sensing (QS) and biofilm formation of Aeromonas hydrophila from Chinese traditional pickled vegetables. Six strains LAB with inhibitory activity to QS of A. hydrophila were screened from 21 strains LAB by the Oxford cup method. Among them, strain DLH513 isolated from pickled cucumbers in Dalian, Liaoning Province, was showed strong QS inhibition. The degradation rate of crude extract from strain DLH513 on AHLs signal molecular was 51.1%, and its inhibition rate of biofilm was 40.9% at the concentration of 16.0 mg/mL. Moreover, it completely degraded AHLs at the mass concentration of 20.0 mg/mL. The inhibitory effects of the crude extracts treated by different proteases on quorum sensing of A. hydrophila was loss, indicating that the crude extract had protein properties. When the crude extract treated at 40~121 ℃ for 30 min, it still had QS inhibition effect, indicating that the crude extract had heat resistance. In the pH range of 3.0 to 4.5, the crude extract of strain DLH513 had QS inhibition effect, it indicated that the crude extract was stable under acidic conditions. The results of light and scanning electron microscopy revealed that the crude extract of strain DLH513 inhibited the formation of A. hydrophila biofilms. The strain DLH513 was identified as Lactobacillus plantarum by physiological and biochemical characteristics and 16S rRNA gene sequencing. The study indicated that Lb. plantarum DLH513 can be used as a QS inhibitor for controlling gram-negative bacteria. It will provide fundamental basis for the development of a novel QS inhibitor for controlling gram-negative bacteria caused food spoilage and food-borne diseases.
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