胡椒单萜类化合物对单增李斯特菌抑菌机理的研究

本文研究了胡椒单萜类化合物对单增李斯特菌(L.monocytogenes)的抑菌机制,通过分析单增李斯特菌差异蛋白、呼吸链复合体以及三磷酸腺苷酶(ATP酶)等指标,根据同源建模与分子对接技术探索其作用靶点。添加胡椒单萜类化合物可显著抑制单增李斯特菌的生长(p<0.05),同时Na⁺-K⁺-ATPase、Ca²⁺-ATPase、呼吸链复合体I~V活力均显著低于对照组(p<0.05),其中复合体V在蛋白水平显著下调。胡椒单萜类化合物可使单增李斯特菌细胞膜通透性发生变化,抑制ATPase和呼吸链复合体活性,使得ATP合成减少,从而导致菌体衰亡。这为胡椒单萜类化合物应用于食品保鲜提供理论基础。

Study on the Antimicrobial Mechanism of Listeria monocytogenes from Pepper Monoterpenoids

This paper studied the antibacterial mechanism of pepper monoterpenoids against Listeria monocytogenes(L. monocytogenes). Through the analysis of L. monocytogenes differential protein,respiratory chain complexes and adenosine triphosphatase(ATPase)indicators,according to homology modeling and molecular docking technology to explore its target. The addition of pepper monoterpenoids significantly inhibited the growth of L. monocytogenes(p<0.05),while Na+-K+-ATPase,Ca2+-ATPase,and respiratory chain complex I~V activity were significantly lower than those of the control group(p<0.05). The complex V was significantly down-regulated at the protein level. Pepper monoterpenoids could change the permeability of L. monocytogenes cell membrane,inhibit the activity of ATPase and respiratory chain complexes,and reduce the synthesis of ATP,which leads to the decline of bacteria. This provides a theoretical basis for the application of pepper monoterpenoids in food preservation.