期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 52, 期 12, 页码 8196-8203出版社
SPRINGER INDIA
DOI: 10.1007/s13197-015-1914-0
关键词
Black pepper; Chloroform extract; Respiration metabolism; Antibacterial mechanism; ATP
资金
- Natural Science Foundation of Hainan Province, China [312073]
- Dr Foundation of Hainan University [kyqd1224]
Black pepper extracts reportedly inhibit food spoilage and food pathogenic bacteria. This study explored the antimicrobial activity of black pepper chloroform extract (BPCE) against Escherichia coli and Staphylococcus aureus. The antibacterial mechanism of BPCE was elucidated by analyzing the cell morphology, respiratory metabolism, pyruvic acid content, and ATP levels of the target bacteria. Scanning electron micrographs showed that the bacterial cells were destroyed and that plasmolysis was induced. BPCE inhibited the tricarboxylic acid pathway of the bacteria. The extract significantly increased pyruvic acid concentration in bacterial solutions and reduced ATP level in bacterial cells. BPCE destroyed the permeability of the cell membrane, which consequently caused metabolic dysfunction, inhibited energy synthesis, and triggered cell death.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据