柠檬醛对副溶血性弧菌的抑制作用

有效预防和控制副溶血性弧菌对食品的污染对于保障公众健康具有重要意义。本研究首先利用琼脂稀释法测定7?种植物源活性物质（丁香酸、阿魏酸、绿原酸、硫辛酸、原儿茶酸、原儿茶醛和柠檬醛）对副溶血性弧菌的最小抑菌浓度，在此基础上选择柠檬醛进行后续实验；通过检测经柠檬醛处理后的副溶血性弧菌生长曲线、细胞膜电位、胞内ATP浓度、细胞膜完整性以及细胞形态的变化，探究柠檬醛对副溶血性弧菌的抑制作用及可能的作用机理。结果表明：柠檬醛相比于其他6?种植物源活性物质对副溶血性弧菌有更好的抑菌效果，其对两株标准菌株和8?株分离菌株的最小抑菌浓度在0.10～0.60?mg/mL范围内；柠檬醛能够引起副溶血性弧菌细胞膜电位去极化、胞内ATP浓度降低及细胞膜完整性下降，同时可使细胞皱缩变形。本研究结果表明柠檬醛具有良好的抑菌功效，并有潜力作为天然的抗菌物质应用于食品工业。

Antimicrobial Activity of Citral against Vibrio parahaemolyticus

Effective prevention and control of Vibrio parahaemolyticus contamination in foods are of great significance for safeguarding public health. In this study, the minimum inhibitory concentrations (MICs) of seven plant-derived compounds (syringic acid, ferulic acid, chlorogenic acid, sulfur acid, protocatechuic acid, protocatechuic aldehyde and citral) against V. parahaemolyticus were measured by agar dilution method. Subsequently, citral was selected to investigate its effect on the growth curve, cell membrane potential, intracellular ATP concentration, cell membrane integrity and cell morphology of V. parahaemolyticus. The possible antimicrobial mechanism was deciphered. The results showed that citral had more potent antimicrobial effect against V. parahaemolyticus than the other six plant-derived compounds, and its MICs against V. parahaemolyticus ranged from 0.10 to 0.60 mg/mL. It could cause cell membrane depolarization, a decrease in intracellular ATP concentration and cell membrane integrity, and cell shrinkage and deformation. These findings suggest that citral can effectively inhibit the growth of V. parahaemolyticus and will have potnetial aplication in the food industry.