D-柠檬烯纳米乳对牛肉中食源性致病菌的影响(英文)

doi:10.13304/j.nykjdb.2018.0311

中国农业科技导报 ›› 2019, Vol. 21 ›› Issue (5): 121-128.DOI: 10.13304/j.nykjdb.2018.0311

D-柠檬烯纳米乳对牛肉中食源性致病菌的影响(英文)

洪耿德1,蒋振杰2,陈思旭1,詹利强2,蔡志成2,林子琪3,蔡铭升4*,李美丽4*

1.广州医科大学第三临床学院, 广州 510182; 2.广州医科大学第二临床学院, 广州 510182; 3.广州医科大学第六临床学院, 广州 511436; 4.广州医科大学基础学院广州霍夫曼研究所病原生物学与免疫学教研室, 广州 511436

收稿日期:2018-05-21 出版日期:2019-05-15 发布日期:2018-08-22

Effect of D-limonene Nanoemulsion Against Foodborne Pathogens in Raw Beef

HONG Gengde1, JIANG Zhenjie2, CHEN Sixu1, ZHAN Liqiang2, CAI Zhicheng2, LIN Ziqi3, CAI Mingsheng4*, LI Meili4*

1.The Third Clinical School of Guangzhou Medical University, Guangzhou 510182; 2.The Second Clinical School of Guangzhou Medical University, Guangzhou 510182; 3.The Sixth Clinical School of Guangzhou Medical University, Guangzhou 511436; 4.Department of Pathogenic Biology and Immunology, Guangzhou Hoffmann Institute, School of Basic Medical Science, Guangzhou Medical University, Guangzhou 511436, China

Received:2018-05-21 Online:2019-05-15 Published:2018-08-22
Contact: *Corresponding author: Cai Mingsheng, associate professor, Master Instructor, majored in infection and immunity research. E-mail: caimingsheng@163.com; Li Meili, associate professor, master instructor, majored in infection and immunity research. E-mail: meili_2011@hotmail.com
About author:Hong Gengde, master condidate, majored in antibacterial research. E-mail:2625937715@qq.com.
Supported by:
Supported by National Natural Science Foundation of China (81772179); Natural Science Foundation of Guangdong Province (2018A0303130257 and 2015A030313473); Regular University Distinguished Innovation Project from Education Department of Guangdong Province, China (2019LYM_0096); Training Program for Outstanding Young Teachers in Universities of Guangdong Province (YQ2015132); the Medical Scientific Research Foundation of Guangdong Province, China (A2017055); Science and Technology Plan Projects of Guangzhou City, China (201607010088); the Scientific Research Projects in Colleges and Universities of Guangzhou (1201610025 and 1201610024); Innovation and entrepreneurship training program in colleges and universities in Guangzhou (2017224104); High-Level Universities Academic Backbone Development Program of Guangzhou Medical University; Nanshan scholar training program of Guangzhou Medical University; the Thousand Hundred Ten Projects of Guangzhou Medical University, Guangdong supported; Undergraduate Laboratory Opening Project of Guangzhou Medical University (2018 and 2019).

摘要/Abstract

摘要： 由于良好的抗菌活性和稳定的性能，D-柠檬烯纳米乳被广泛报道。研究D-柠檬烯纳米乳对伤寒杆菌，乙型副伤寒杆菌和痢疾志贺氏菌在37℃下培养24 h的抑菌活性，并在4℃牛肉中于第1 d、2 d、3 d分别检测对伤寒沙门氏菌，痢疾杆菌来评价其抑制效果。利用超声乳化法制备D-柠檬烯纳米乳。在最小抑菌浓度（MIC）实验中，D-柠檬烯纳米乳对三种受试菌的最小抑菌浓度为2.5 mg/mL。在牛肉试验中，基于MIC，D-柠檬烯纳米乳在牛肉中的添加浓度分别为40 mg/mL，20 mg/mL和10 mg/mL，20 mg/mL和10 mg/mL稀释液，结果两种受试菌最好的抑制浓度和时间均相同，分别是40 mg/mL 和24 h。该研究表明D-柠檬烯纳米乳应用于食品中可能是食品安全的有效解决方案。

关键词: D-柠檬烯纳米乳, 超声乳化法, 食源性致病菌, 牛肉

Abstract: With the well antimicrobial activities and stable property, D-limonene nanoemulsion is widely reported. This study investigated the antimicrobial activities of D-limonene nanoemulsion against Salmonella typhi, Salmonella typhi vice B and Shigella dysenteriae in broth at 37℃ for 24 h and against Salmonella typhi, Shigella dysenteriae in beef meat during storage at 4℃ for 1 d, 3 d and 5 d. D-limonene nanoemulsion was prepared by a ultrasonic emulsification method. It was found that the minimal inhibitory concentration (MIC) of D-limonene nanoemulsion against three pathogens was 2.5 mg/mL. Besides, the application of D-limonene nanoemulsion concentration in raw beef meat were 40 mg/mL, 20 mg/mL and 10 mg/mL, diluted 20 mg/mL and 10 mg/mL based on the MIC, and 40 mg/mL concentration showed the best antimicrobial effect significantly in beef at 4℃ for 24 h. The study suggested that the application of D-limonene nanoemulsion in food might be an effective solution in the safety of food.

Key words: D-limonene nanoemulsion, ultrasonic emulsification method, foodborne pathogens, beef meat

洪耿德1,蒋振杰2,陈思旭1,詹利强2,蔡志成2,林子琪3,蔡铭升4*,李美丽4*. D-柠檬烯纳米乳对牛肉中食源性致病菌的影响(英文)[J]. 中国农业科技导报, 2019, 21(5): 121-128.

HONG Gengde1, JIANG Zhenjie2, CHEN Sixu1, ZHAN Liqiang2, CAI Zhicheng2, LIN Ziqi3, CAI Mingsheng4*, LI Meili4*. Effect of D-limonene Nanoemulsion Against Foodborne Pathogens in Raw Beef[J]. Journal of Agricultural Science and Technology, 2019, 21(5): 121-128.

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D-柠檬烯纳米乳对牛肉中食源性致病菌的影响(英文)

Effect of D-limonene Nanoemulsion Against Foodborne Pathogens in Raw Beef

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