| 柠檬皮中柠檬苦素对黑曲霉的抑菌特性和机理 |
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| 引用本文： | 王辉,曾晓房,冯卫华,于立梅,翟万京,白卫东,曾令钢. 柠檬皮中柠檬苦素对黑曲霉的抑菌特性和机理[J]. 现代食品科技, 2019, 35(1): 97-102 |
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| 作者姓名： | 王辉 曾晓房 冯卫华 于立梅 翟万京 白卫东 曾令钢 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东广州510550;广东省岭南特色食品工程中心,广东广州510225;广东中兴绿丰发展有限公司,广东河源,517000 |
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| 基金项目： | 广东省科技计划项目（2014A070713035；2015A020224041；2015A020209186；2015YT02H049）；广州市科技计划项目（201704020028） |
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| 摘 要： | 本研究以柠檬皮中柠檬苦素为原料,对其抑制黑曲霉的抑菌活性、抑菌活性的稳定性和抑菌机理进行了研究。结果表明:柠檬皮中柠檬苦素对黑曲霉的最小抑菌浓度(MIC)和最小杀菌浓度(MFC)分别为625μg/mL、5000μg/mL;对孢子萌发和菌丝生长抑制的半最大效应浓度(EC50)分别为311.03μg/mL和291.63μg/mL。柠檬苦素对黑曲霉的抑菌活性在紫外光照下受到抑制;在pH值为6～7时受到抑制;金属离子Fe3+、Fe2+可增强其抑菌活性。在柠檬皮中柠檬苦素作用下,黑曲霉的胞外碱性磷酸酶(AKP)活力、可溶性蛋白和菌丝体总糖含量发生很大变化;扫描电子显微镜观察发现黑曲霉孢子发生了变形、破裂、溶出物附着的现象。因此,柠檬苦素破坏了黑曲霉细胞壁和细胞膜的完整性,造成大量内容物渗出,影响了细胞正常代谢,进而抑制了菌体细胞的生长繁殖。
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| 关 键 词： | 柠檬苦素 黑曲霉 抑菌活性 抑菌稳定性 抑菌机理 |
| 收稿时间： | 2018-08-27 |
Antifungal Properties and Mechanism of Limonin from Lemon Peel against Aspergillus niger |
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| WANG Hui,ZENG Xiao-fang,FENG Wei-hu,YU Li-mei,ZHAI Wan-jing,BAI Wei-dong and ZENG Ling-gang. Antifungal Properties and Mechanism of Limonin from Lemon Peel against Aspergillus niger[J]. Modern Food Science & Technology, 2019, 35(1): 97-102 |
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| Authors: | WANG Hui ZENG Xiao-fang FENG Wei-hu YU Li-mei ZHAI Wan-jing BAI Wei-dong ZENG Ling-gang |
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| Affiliation: | (1.College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China) (2.Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China),(1.College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China) (2.Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China),(1.College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China) (2.Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China),(1.College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China) (2.Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China),(1.College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China) (2.Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China),(1.College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering, Guangzhou 510550, China) (2.Guangdong Engineering Center for Lingnan Specialty Food, Guangzhou 510225, China) and (3.Guangdong Zhongxinglyufeng Dvelopment Co. Ltd., Heyuan 517000, China) |
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| Abstract: | |
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| Keywords: | limonin Aspergillus niger antifungal activity antifungal stability antifungal mechanism |
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