紫甘薯花色苷色素的抑菌作用研究

Inhibitory Effect of Purple Sweet Potato Pigments on some Microorganisms

摘要:

本文研究了紫甘薯花色苷色素抑制大肠杆菌、金黄色葡萄球菌、啤酒酵母和黑曲霉的作用及机理。结果表明：紫甘薯花色苷色素对大肠杆菌及金黄色葡萄球菌均有抑制作用, 并与其浓度呈正相关, 而对啤酒酵母和黑曲霉无抑制作用。透射电镜观察和大肠杆菌生长曲线表明, 该色素的抑菌作用可能是通过增强细胞膜的通透性, 使细胞异常生长, 抑制对数生长期的细胞分裂, 使细胞质稀薄、细胞解体。SDS-PAGE 分析表明, 紫甘薯花色苷对大肠杆菌蛋白表达影响不明显, 未见特征性条带的消失, 仅对部分蛋白质合成量有影响。

Abstract:

Inhibitory effect of purple sweet potato pigments (PSPPs) on E. coli, Staph. aureus, Sacc. cerevisiae and Asp. niger was investigated in this paper. The results showed that E. coli and Staph. aureus could be inhibited strongly by PSPPs and dependent on the concentration of PSPPs, but no inhibitive effect of PSPPs on Sacc.cerevisiae and Asp. niger was observed. Observation under Transmission Electron Microscope was carried out and growth curve of E. coli was ploted out. It was indicated that PSPPs might change the permeability of cell membrane, make cell excrescent and inhibit cell division. As a result, cytoplasm could become thin, disassembled and even die. SDS-PAGE analysis suggested that PSPA have some influence on some proteins synthesis, but no disappearance of special protein lines be found.