茶多酚抑制腐败希瓦氏菌机理研究

doi:10.13305/j.cnki.jts.2014.02.008

Abstract

Abstract: Antimicrobial effect and mechanism of TP against Shewanella putrefaciens in vitro was investigated. The results showed that the minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of TP against the S. putrefaciens were 1 mg·mL^-1 and 16 mg·mL^-1, respectively. Growth curves of S. putrefaciens were significantly inhibited in the addition of 2 mg·mL^-1 TP. The population of S. putrefaciens decreased about 10⁵ CFU·mL^-1 and 10⁶ CFU·mL^-1 with the 2 mg·mL^-1 TP addition after 96 h at 25℃ and 192 h at 4℃, respectively. The bactericidal activity of TP exhibited the time depending. Among the four monomer of TP, the order of bactericidal activity were EGCG>ECG>EGC>EC. The enzyme activity of Na⁺/K⁺-ATP and AKP in the culture suspension of S. putrefaciens gradually increased with the time extension in the TP treated samples. TEM images revealed that treatment of TP might lead to damage and deformation of cell. Thus, TP exhibited the good antimicrobial and bactericidal activity against S. putrefaciens by disrupting cell walls and out membrane, which cause the permeability of intracellular components and the change of cell morphology.

Key words: tea polyphenols, EGCG, Shewanella putrefaciens, antimicrobial activity

CLC Number:

WANG Huimin, ZHU Junli, LU Haixia, YI Shumin. The Antimicrobial Mechanism of Tea Polyphenols Against Shewanella putrefaciens[J]. Journal of Tea Science, 2014, 34(2): 149-155.

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The Antimicrobial Mechanism of Tea Polyphenols Against Shewanella putrefaciens

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