Synergistic Antibacterial Effect of the Combination of epsilon-Polylysine and Nisin against Enterococcus faecalis
文献类型： 外文期刊
作者： Liu, Fang 1 ; Liu, Mei 1 ; Du, Lihui 3 ; Wang, Daoying 1 ; Geng, Zhiming 1 ; Zhang, Muhan 1 ; Sun, Chong 1 ; Xu, Xiaoxi 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
3.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China
期刊名称：JOURNAL OF FOOD PROTECTION （ 影响因子：2.077； 五年影响因子：2.224 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： This study evaluated the antibacterial effect of the combination of epsilon-polylysine (epsilon-PL) and nisin against Enterococcus faecalis strains. The combination of epsilon-PL and nisin showed synergistic antibacterial activity against three Enterococcus strains. Scanning electron microscopy and a membrane permeability assay revealed that the combined treatment with epsilon-PL and nisin synergistically damaged the cell morphology of E. faecalis strain R612Z1 cells. Both epsilon-PL and nisin can dissipate the transmembrane electric potential of E. faecalis R612Z1 cells, but these peptides did not affect the transmembrane pH gradient. The combination of epsilon-PL and nisin can produce a high reactive oxygen species level in E. faecalis R612Z1 cells. The results indicated that the uptake of epsilon-PL into cells was promoted through nisin and that the combination of epsilon-PL and nisin could produce a high reactive oxygen species level in E. faecalis R612Z1 cells, leading to cell growth inhibition.
- 相关文献
作者其他论文 更多>>
-
An efficient measure for the isolation of chenodeoxycholic acid from chicken biles using enzyme-assisted extraction and macroporous resins refining
作者：Yang, Biao;Lu, Fangyun;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Yu, Wenjing;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Yang, Biao;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Lu, Fangyun;Yu, Wenjing
关键词：Bile salt hydrolase; Chenodeoxycholic acid; Macroporous resin; Adsorption; Purification
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者：Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词：trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Quaternized and boronic acid dual-functional CoAg nanozymes for label-free, stable, sensitive, and rapid quantitation detection of the bacterial total concentration
作者：Deng, Bin;Li, Shao-Bo;Chen, Jing-Wen;Liu, Jing;Su, Meng-Xiang;Deng, Bin;Li, Shao-Bo;Chen, Jing-Wen;Zhou, Zhong-Kai;Li, Li;Bai, Zong-Chun;Liu, Fang;Wang, Zai-Tian;Zhou, Ji
关键词：Bacterial detection; Dual-functional nanozymes; Long persistent chemiluminescence
-
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
作者：Guo, Yanan;Zhang, Shuo;Gu, Yue;Cheng, Tianfu;Sun, Fuwei;Wang, Yichang;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying
关键词：Pea protein isolate; Sodium alginate; Air/water interface; Foam properties; Interfacial rheology; Foam rheology
-
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detection
作者：Wang, Wenzhuo;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Yuan, Wei;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Liu, Fei;Yuan, Wei
关键词：Clostridium perfringens; Three-mode biosensor; Ratiometric biosensor; G-quadruplex; RCA
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者：Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词：Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者：Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词：Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
