SONG Xiaojuan,YANG Longbing,LIU Renming,et al.Antibacterial Activity of Antimicrobial Peptide AMP-17 and Its Effect on Strawberry Cryopreservation Quality Impact[J].Northern Horticulture,2021,(11):44-50.[doi:10.11937/bfyy.20203844]
抗菌肽AMP-17的抗菌活性及其对草莓低温贮藏品质的影响
- Title:
- Antibacterial Activity of Antimicrobial Peptide AMP-17 and Its Effect on Strawberry Cryopreservation Quality Impact
- 文献标志码:
- A
- 摘要:
- 以诱导表达方式制备的新型昆虫源抗菌肽（AMP-17）为研究对象，采用平板扩散法和倍比稀释法测定其对多株食品腐败微生物的抑菌活性，将200 μg?mL-1山梨酸钾、50 μg?mL-1和100 μg?mL-1的抗菌肽AMP-17喷淋后的草莓4 ℃冰箱中贮藏，研究草莓贮藏期间品质指标和理化指标，以期为草莓的防腐保鲜提供参考依据。结果表明：抗菌肽AMP-17对黑曲霉菌、黄曲霉菌等真菌的MIC值（最低抑菌浓度）为50 μg?mL-1，MBC值（最低杀菌浓度）为100 μg?mL-1，对细菌抑制作用不明显。在4 ℃贮藏条件下，50 μg?mL-1和100 μg?mL-1的抗菌肽AMP-17可显著降低由于真菌污染导致的草莓腐烂，延缓草莓维生素C含量、可滴定酸含量的降低，同时能够抑制草莓总糖含量的升高，在色泽、外观以及气味等感官指标评分显著（P<0.05）高于200 μg?mL-1山梨酸钾处理组和空白组。
- Abstract:
- A novel antimicrobial peptide (AMP-17) prepared by inductive expression was used as the research object to determine its antimicrobial activity against several food spoilage microorganisms by plate diffusion method and multiple dilution method.Strawberries were sprayed with 200 μg?mL-1 potassium sorbate，50 μg?mL-1 and 100 μg?mL-1 antimicrobial peptide AMP-17 and stored in refrigerator at 4 ℃.The quality indexes and physicochemical indexes of strawberry during storage were studied,in order to provide a reference for strawberry preservation.The results showed that the MIC (minimal inhibitory concentration) and MBC (minimum bactericidal concentration) of AMP-17 on Aspergillus niger,Aspergillus flavus and other fungi were 50 μg?mL-1，100 μg?mL-1，respectively.It was found from the experiment that the AMP-17 had no obvious antibacterial effect on bacteria.Besides，compared with control group，the test groups sprayed with AMP-17 at concentrations of 50 μg?mL-1 and 100 μg?mL-1 could significantly reduce the probability of strawberry spoilage due to the fungal contamination at 4 ℃.Besides，it also could delay the decrease of vitamin C，titratable acid content and inhibit the increase of total sugar content in strawberries.The impacts of color，appearance，and smell were significantly higher (P<0.05) than 200 mg?mL-1 potassium sorbate and control group.
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备注/Memo
第一作者简介：宋小娟（1990-），女，硕士，讲师，现主要从事食品微生物等研究工作。E-mail：908640047@qq.com.责任作者：国果(1975-)，女，博士，教授，现主要从事病原微生物等研究工作。E-mail：guoguojsc@163.com.基金项目：国家自然科学基金资助项目（81760647）；贵州省2018年大学生创新创业训练计划资助项目（2018520362）；贵州医科大学乡村经济振兴研究与农业产业技术攻关资助项目。收稿日期：2020-09-08