金黄色葡萄球菌
抗菌活性
DNA
化学
膜
生物化学
最小抑制浓度
细胞内
细胞膜
生物
细菌
微生物学
抗生素
遗传学
作者
Yanping Wu,Jinrong Bai,Kai Zhong,Yina Huang,Hong Gao
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-07-16
卷期号:218: 463-470
被引量:130
标识
DOI:10.1016/j.foodchem.2016.07.090
摘要
The antibacterial activity and mechanism of 2R,3R-dihydromyricetin (DMY) against Staphylococcus aureus were investigated. The minimum inhibitory concentration of DMY against S. aureus was 0.125mg/ml, and the growth inhibitory assay also revealed that DMY showed a potent antibacterial activity against S. aureus. Massive nucleotide leakage and flow cytometric analysis demonstrated that DMY disrupted the membrane integrity of S. aureus. Morphological changes and membrane hyperpolarization of S. aureus cells treated with DMY further suggested that DMY destroyed cell membrane. Meanwhile, DMY probably interacted with membrane lipids and proteins, causing a significant reduction in membrane fluidity and changes in conformation of membrane protein. Moreover, DMY could interact with S. aureus DNA through the groove binding mode. Overall, the results suggested that DMY could be applied as a candidate for the development of new food preservatives as it achieved bactericidal activity by damaging cell membrane and binding to intracellular DNA.
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