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Inhibitory effects and membrane damage caused to fish spoilage bacteria by cinnamon bark (Cinnamomum tamala) oil
LWT - Food Science and Technology ( IF 4.006 ) Pub Date : 2019-05-20 , DOI: 10.1016/j.lwt.2019.05.093
Zhan Huang,Shiliang Jia,Longteng Zhang,Xiaochang Liu,Yongkang Luo

There is increasing concern regarding the negative effects of synthetic preservatives utilized by the food industry and a demand to replace these synthetic preservatives with natural products by consumers. Thus, the goal of this study was to introduce antimicrobial activity and investigate the underlying mechanism of cinnamon bark oil against common fish spoilage bacteria (Pseudomonas jessenii, Aeromonas veronii, and Shewanella putrefaciens). Cinnamon bark oil exhibited strong antimicrobial activity against tested bacteria, where S. putrefaciens was the most sensitive bacteria, followed by A. veronii and P. jessenii. Tested bacteria cells appeared to undergo lysis after cinnamon bark oil treatment. GC-MS analysis revealed that cinnamaldehyde (85.78%) and diethyl malonate (7.30%) were the major components of cinnamon bark oil. Diethyl malonate had no significant influence on tested bacteria, according to OD260nm results. However, cinnamon bark oil and cinnamaldehyde damaged the macromolecules in cell membranes of tested bacteria, according to FT-IR analysis. Additionally, SDS-PAGE results revealed that cinnamon bark oil and cinnamaldehyde damaged specific membrane proteins of tested bacteria. Collectively, these findings confirm that cinnamon bark oil could be an alternative to synthetic additives used in food preservation, especially in regards to the growth inhibition of S. putrefaciens, A. veronii, and P. jessenii.



中文翻译:

肉桂皮(Cinnamomum tamala)油对鱼类变质细菌的抑制作用和膜破坏

人们越来越关注食品工业使用的合成防腐剂的负面影响,以及消费者要求用天然产品代替这些合成防腐剂的需求。因此,本研究的目的是引入抗菌活性,并研究肉桂皮油对常见鱼类腐败细菌(假单胞菌气单胞菌恶臭希瓦氏菌)的潜在机制。桂皮油表现出强的抗微生物活性测试细菌,其中S. putrefaciens是最敏感的细菌,随后A.维罗纳P. jessenii。经测试的细菌细胞在肉桂皮油处理后似乎发生了裂解。GC-MS分析表明,肉桂醛树皮油的主要成分是肉桂醛(85.78%)和丙二酸二乙酯(7.30%)。根据OD 260nm的结果,丙二酸二乙酯对受试细菌没有显着影响。但是,根据FT-IR分析,肉桂皮油和肉桂醛会破坏被测细菌细胞膜中的大分子。此外,SDS-PAGE结果显示肉桂皮油和肉桂醛会破坏被测细菌的特定膜蛋白。总而言之,这些发现证实了肉桂皮油可以替代食品防腐中使用的合成添加剂,尤其是在抑制腐烂链球菌的生长方面,A. veroniiP. jessenii

更新日期:2019-05-20
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