超高压对大肠杆菌细胞膜流动性的影响

被引:9
作者
高瑀珑
鞠兴荣
邱伟芬
吴定
机构
[1] 南京财经大学食品科学与工程学院
关键词
超高压; 大肠杆菌; 细胞膜; 流动性;
D O I
暂无
中图分类号
Q93-3 [微生物研究与微生物实验];
学科分类号
071005 ; 100705 ;
摘要
【目的】对超高压作用后大肠杆菌细胞膜的荧光偏振度和微黏度的影响进行研究,探讨超高压对大肠杆菌细胞膜流动性的影响。【方法】以1,6-二苯基-1,3,5,-己三烯(DPH)为荧光探针标记大肠杆菌细胞膜,用荧光偏技术测定大肠杆菌细胞膜经超高压作用后荧光偏振度和微黏度的变化。【结果】建立了用DPH标记和荧光偏振法测定大肠杆菌细胞膜流动性条件;不同的处理压力和时间对大肠杆菌细胞膜的荧光偏振度和微黏度的影响不同,350~400MPa作用15~40min,细胞膜荧光偏振度及微黏度达到稳定水平,350MPa作用15min已经使细胞膜流动性显著降低(P<0.05)。【结论】随着压力的增大和保压时间的延长,大肠杆菌细胞膜荧光偏振度及微黏度增大,流动性降低,大肠杆菌死亡数增加。当压力和保压时间增加到一定程度(350MPa,15min),荧光偏振度及微黏度达到相对稳定状态,大肠杆菌几乎全部死亡,说明在超高压的作用下大肠杆菌细胞膜荧光偏振度和微黏度的变化与死亡相关性好(P<0.05),这为超高压灭活大肠杆菌提供了理论证据。
引用
收藏
页码:1365 / 1371
页数:7
相关论文
共 36 条
[1]  
H2O2induces rapid biophysical and permeability changes in the plasma membrane of Saccharomyces cerevisiae. Folmer V,Pedroso N,Matias A C,Lopes S C D N,Antunes F,Cyrne L,Marinho H S. Biochimica et Biophysica Acta(BBA)-Biomembranes . 2008
[2]   Effects of high isostatic pressure on mushrooms [J].
Matser, AM ;
Knott, ER ;
Teunissen, PGM ;
Bartels, PV .
JOURNAL OF FOOD ENGINEERING, 2000, 45 (01) :11-16
[3]  
Cell growth inhibition by membrane-active components in brownish scale of onion. Furusawa M,Tsuchiya H,Nayayama M,Tanaka T,Oyama M,Ito T,Iinuma M,Takeuchi H. Journal of Health Economics . 2006
[4]  
A predictive model for the influence of food components on survival of Listeria monocytogenes LM54004under high hydrostatic pressure and mild heat conditions. Gao Y L,Ju X R,Ding W. International Journal of Food Microbiology . 2007
[5]  
Metabolic control of the membrane fluidity in Bacillus subtilis during cold adaptation. BeranováJ,Jemioa-Rzemińska M,ElhottováD,Strzańka K,Konopásek I. Biochimica et Biophysica Acta(BBA)-Biomembranes . 2008
[6]  
Microbial inactivation by high-pressure. Spilimbergo S,Elvassore N,Bertucco A. The American Journal of Surgery . 2002
[7]  
High-pressure as a tool to study someproteins’properties:conformational modification,activity andoligomeric dissociation. Lullien-Pellerin V,Balny C. Innovative Food Science&EmergingTechnologies . 2002
[8]  
High pressure effects on protein structure and function. Mozhaev, V. V,Heremans, K,Frank, J,Masson, P,and Balny, C. Trends in Biotechnology . 1994
[9]  
Pressure induces foldingintermediates that are crucial for protein-DNA recognition and virusassembly. Silva JL,Oliveira AC,Gomes AM,et al. Biochimica et Biophysica Acta . 2002
[10]  
Matser, Bregje Krebbers, Robert W.van den Berg, Paul V. Bartels. Advantages of high pressure sterilization on quality of food products. Ariette M. Trends in Food Science and Technology . 2004