药食两用植物提取液对李果实采后常见致腐真菌抑制作用
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摘要
采用滤纸片法比较七种植物提取液对李果实采后常见致腐真菌的抑菌效果,研究甘草和肉桂复合提取液对褐腐病菌(Monilinia fructicola)的抑制效果及抑菌机理。结果表明,1.0g/mL甘草提取液对褐腐病菌抑制作用最强,抑菌圈直径为12.03mm;1.0g/mL肉桂提取液对酵母菌(Saccharomyces)、黑曲霉(Aspergillus niger)、米曲霉(Aspergillus oryzae)抑制作用最强,抑菌圈直径分别为21.25mm、17.49mm和13.28mm。甘草、肉桂提取液对褐腐病菌的最小抑菌浓度(MIC)值分别为7.81mg/mL、15.63mg/mL,两者联合使用时对褐腐病菌的分级抑菌浓度(FIC)值为0.75,抑菌效果增强。甘草、肉桂提取液处理后的褐腐病菌培养液相对电导率分别达到96.64%、48.47%;可溶性蛋白质含量分别达到50.6μg/mL、25.1μg/mL。推测其破坏了褐腐病菌细胞膜结构,改变了细胞膜渗透性,导致细胞质外泄,从而发挥抑菌作用。
The antimicrobial effects of seven kinds of plant extracts on common rot-causing fungi in postharvest plums were compared by filter paper method, and the antimicrobial effect and mechanism of compound extracts of licorice and cinnamon on Monilinia fructicola were explored. The results showed that 1.0 g/ml licorice extract had the strongest inhibitory effect on M. fructicola, and the inhibition zone diameter was 12.03 mm. 1.0 g/ml cinnamon extract had the strongest inhibitory effect on Saccharomyces, Aspergillus niger, Aspergillus oryzae, and the inhibition zone diameter was 21.25 mm, 17.49 mm and 13.28 mm, respectively. The minimum inhibitory concentration(MIC) values of licorice and cinnamon extract against M. fructicola were 7.81 mg/ml and 15.63 mg/ml, respectively. The fractional inhibitory concentration(FIC) value of the compound extracts of licorice and cinnamon against M. fructicola was 0.75, and the antibacterial effect was enhanced. The relative conductivity of M. fructicola culture solution treated with licorice and cinnamon extracts reached 96.64% and 48.47%, respectively, and the soluble protein content reached 50.6 μg/ml and 25.1 μg/ml,respectively. It was presumed that the extracts destroyed the cell membrane structure of M. fructicola, changed the membrane permeability, caused cytoplasm leakage, and exerted antibacterial effect.
The antimicrobial effects of seven kinds of plant extracts on common rot-causing fungi in postharvest plums were compared by filter paper method, and the antimicrobial effect and mechanism of compound extracts of licorice and cinnamon on Monilinia fructicola were explored. The results showed that 1.0 g/ml licorice extract had the strongest inhibitory effect on M. fructicola, and the inhibition zone diameter was 12.03 mm. 1.0 g/ml cinnamon extract had the strongest inhibitory effect on Saccharomyces, Aspergillus niger, Aspergillus oryzae, and the inhibition zone diameter was 21.25 mm, 17.49 mm and 13.28 mm, respectively. The minimum inhibitory concentration(MIC) values of licorice and cinnamon extract against M. fructicola were 7.81 mg/ml and 15.63 mg/ml, respectively. The fractional inhibitory concentration(FIC) value of the compound extracts of licorice and cinnamon against M. fructicola was 0.75, and the antibacterial effect was enhanced. The relative conductivity of M. fructicola culture solution treated with licorice and cinnamon extracts reached 96.64% and 48.47%, respectively, and the soluble protein content reached 50.6 μg/ml and 25.1 μg/ml,respectively. It was presumed that the extracts destroyed the cell membrane structure of M. fructicola, changed the membrane permeability, caused cytoplasm leakage, and exerted antibacterial effect.
引文
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[16]李雯霞,于司达,诸葛斌,等.芍药花提取液对果蔬腐败菌的抑菌活性及其在樱桃番茄保鲜中的应用[J].食品与发酵工业,2018,44(2):228-232.
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[19]杨苏声,周俊初.微生物生物学[M].北京:科学出版社,2005:156-160.
[20]罗建军,翁群芳,胡美英.抑菌植物的筛选及甘草对5种植物病原真菌抑菌活性的研究[J].华南农业大学学报,2012,33(3):356-360.
[21]余小亮,陈舜胜,贠三月,等.茶多酚肉桂精油复合保鲜剂抗氧化活性及抑菌作用[J].食品工业科技,2017,38(22):226-230,245.
[2]ZHANG D P,SPADARO D,GARIBALDI A,et al.Efficacy of the antagonist Aureobasidium pullulans PL5 against postharvest pathogens of peach,apple and plum and its modes of action[J].Biol Control,2010,54(3):172-180.
[3]孙晓婷,曹建康,陈妮,等.酵母甘露聚糖处理对李果实褐腐病及贮藏特性的影响[J].食品科学,2011,32(6):261-264.
[4]王雷.果蔬采后病害的发生及控制病害的主要方法[J].现代农业科学,2009,16(11):84-85.
[5]孙元军,李文香,岳本芳,等.中草药提取液对桃果实采后致腐真菌抑制效应[J].食品与生物技术学报,2012,31(10):1074-1079.
[6]王丹,陈文学,胡月英.益智提取物的抑菌性能研究[J].中国酿造,2013,32(3):76-78.
[7]JO Y J,CHUN J Y,KWON Y J,et al.Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice[J].LWT-Food Sci Tech,2015,60(1):444-451.
[8]YAMAMOTO-RIBEIRO M M G,GRESPAN R,KOHIYAMA C Y,et al.Effect of Zingiber officinale essential oil on Fusarium verticillioides and fumonisin production[J].Food Chem,2013,141(3):3147-3152.
[9]NYAMBUYA T,MAUTSA R,MUKANGANYAMA S.Alkaloid extracts from Combretum zeyheri inhibit the growth of Mycobacterium smegmatis[J].BMC Complement Altern Med,2017,17(1):124-134.
[10]吴振宇,艾启俊,王燕,等.中草药提取液对几种果蔬采后病原真菌的离体抑制作用研究[J].食品科技,2008(5):259-262.
[11]艾启俊.苹果贮藏中鹿蹄草浸提物抗真菌研究初探[J].西北园艺,2003(12):9-11.
[12]SHARMA A,BAJPAI V K,BAEK K H.Determination of antibacterial mode of action of a llium sativum essential oil against foodborne pathogens using membrane permeability and surface characteristic parameters[J].JFood Safety,2013,33(2):197-208.
[13]柴丽,张公亮,侯红漫.灰树花多酚类物质抑菌作用的研究[J].中国酿造,2012,31(3):96-98.
[14]彭练慈,殷中琼,贾仁勇,等.20味中药提取物对无乳链球菌的体外抑菌活性研究[J].华南农业大学学报,2014,35(4):22-25.
[15]赵宜双.常用抗菌药联合作用及亚-MIC抗菌药对细菌成膜能力的影响[D].武汉:华中农业大学,2014.
[16]李雯霞,于司达,诸葛斌,等.芍药花提取液对果蔬腐败菌的抑菌活性及其在樱桃番茄保鲜中的应用[J].食品与发酵工业,2018,44(2):228-232.
[17]LV F,LIANG H,YUAN Q,et al.In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms[J].Food Res Int,2011,44(9):3057-3064.
[18]阮贤妹,史道华.中药有效成分及单体抗菌作用机制的研究进展[J].中国微生态学杂志,2015,27(2):244-248.
[19]杨苏声,周俊初.微生物生物学[M].北京:科学出版社,2005:156-160.
[20]罗建军,翁群芳,胡美英.抑菌植物的筛选及甘草对5种植物病原真菌抑菌活性的研究[J].华南农业大学学报,2012,33(3):356-360.
[21]余小亮,陈舜胜,贠三月,等.茶多酚肉桂精油复合保鲜剂抗氧化活性及抑菌作用[J].食品工业科技,2017,38(22):226-230,245.