<br>杨梅 (Myrica rubra Sieb. et Zucc.) 叶原花青素对表皮葡萄球菌的抗菌和抗生物膜特性评价。,Food Science & Nutrition

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杨梅 (Myrica rubra Sieb. et Zucc.) 叶原花青素对表皮葡萄球菌的抗菌和抗生物膜特性评价。
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2019-11-27 , DOI: 10.1002/fsn3.1283
Mingming Zou ₁ , Wenyang Tao ₁ , Xingqian Ye ₁ , Donghong Liu ₁

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表皮葡萄球菌近年来已成为最重要的机会病原体之一，因为它能够附着在食品工业的加工表面上。对食品保持微生物安全性和稳定性的需求增强了开发天然抗菌剂作为食品防腐剂的需求。杨梅叶中的原花青素 (BLP) 属于多酚类，有望成为对抗细菌粘附和生物膜形成的潜在抗菌材料。本研究的目的是研究 BLP 对表皮葡萄球菌生长和生物膜形成的影响。 BLP 具有抗菌活性，MIC 和 MBC 分别为 320 和 640 μg/ml。扫描电子显微镜、透射电子显微镜和流式细胞仪分析显示，BLP 处理后细胞结构和功能丧失，细胞膜超极化和细胞形态变化证明了这一点。 BLP 抑制表皮葡萄球菌在聚苯乙烯微孔板上形成生物膜。原子力显微镜分析表明，BLP 可以降低细胞膜的硬度和粘附力，这可能是抑制生物膜形成的原因。总之，这项研究表明 BLP 有潜力被开发为天然防腐剂来控制食品中的表皮葡萄球菌。

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Evaluation of antimicrobial and antibiofilm properties of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves against Staphylococcus epidermidis.

Staphylococcus epidermidis has emerged in recent years as one of the most important opportunistic pathogens owing to its ability to attach to processing surfaces in the food industry. Demands of foodstuffs maintaining microbiological safety and stability enhance the need to develop natural antimicrobial agents as food preservatives. Proanthocyanidins from Chinese bayberry leaves (BLPs) belonging to the class of polyphenols promise to be a potential antibacterial material against bacterial adhesion and biofilm formation. The aim of the present study was to investigate the effects of BLPs on S. epidermidis growth and biofilm formation. BLPs possessed antimicrobial activity with MIC and MBC of 320 and 640 μg/ml, respectively. Scanning electron microscopy, transmission electron microscopy, and flow cytometry analysis revealed a loss of the cell structure and function after treatment of BLPs, evidenced by cell membrane hyperpolarization and changes in cellular morphology. BLPs inhibited the biofilm formation by S. epidermidis on polystyrene microplates. Atomic force microscopy analysis showed that BLPs could decrease the stiffness and adhesion force of the cell envelope, which might account for the inhibition of biofilm formation. In summary, this study indicated that BLPs have potential to be developed as natural preservatives to control S. epidermidis in foods.

更新日期：2019-11-27

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