香芹酚对鲁氏接合酵母的抗菌活性及其机制
Journal of Chinese Institute of Food Science and Technology(2023)
Abstract
为研究植物源活性物质香芹酚对食品腐败菌鲁氏接合酵母的抗菌活性,首次从细胞凋亡角度解析其潜在的抑菌机制.采用牛津杯抑菌圈法和双倍稀释法分别测定抑菌圈直径(DIZ)、最小抑菌浓度(MIC)和最小杀菌浓度(MFC),扫描电镜观察酵母细胞形态变化.采用流式细胞仪和酶标仪检测细胞凋亡系列典型生化和形态特征,并通过qRT-PCR检测凋亡关键调控因子转录水平的变化.香芹酚处理后鲁氏接合酵母的DIZ、MIC和MFC分别为(13.67±0.58)mm,0.156 mg/mL和0.3125 mg/mL,MIC和MFC香芹酚处理后鲁氏接合酵母细胞表面产生褶皱;MIC香芹酚处理后鲁氏接合酵母胞内活性氧迸发,Ca2+浓度升高,线粒体膜电位去极化,半胱氨酸蛋白酶活化,磷脂酰丝氨酸外翻及DNA断裂,且促凋亡因子Yca1、Dnm1、Cyc1、Nuc1及Ndi1转录水平上调1~4倍.上述结果表明香芹酚可能通过依赖半胱氨酸蛋白酶的线粒体途径诱导鲁氏接合酵母凋亡,从而发挥抗菌活性.研究结果对解析香芹酚的抑菌机制提供了新思路,也为绿色、高效食品防腐剂的开发应用奠定了理论基础.
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Key words
Zygosaccharomyces rouxii,carvacrol,antifungal activity,apoptosis,food preservation
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