不同加工贮藏条件对抗菌肽抑菌活性的影响

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关键词：抗菌肽;金黄色葡萄球菌（Staphylococcus aureus）；大肠杆菌（Escherichia coli）;抑菌活性；稳定性

中图分类号：TS202.1；TS201.2 文献标识码：A

文章编号：0439-8114（2025）07-0142-05

DOI：10.14088/j.cnki.issn0439-8114.2025.07.025 开放科学（资源服务）标识码（OSID）：

The effect of different processng and storage conditions on the antibacterial activity of antimicrobial peptide

SUN Xiao-sha，KONG Yi-lin，SUN Ru-jiang （Yantai Institute of China Agricultural University，Yantai 26467O，Shandong，China）

Abstract：Inordertostudythechangesofantimicrobialpeptiesduringprocsingandstorage，tapylococcusureusadEcheich iacoliwereusedasidicatorbacteriainthexperiment.Telativeantibacterialactivitsabilityfntiicrobialpeptideswasevaluatedfromtheaspetsofmnimumiibitoryconcentration（MIC），temperature，pHdiferentconcentrationsofetalons，andstor agetime.Theresultsshowedthatantimicrobialpeptideshadbroad-spectrumantibacterialactivity，godthermalstability，andcould maintain relative inhibition rates of 88.16% and 93.88% after30 minutes of treatment at 100‰ ;differentpHvalueshad asignificant impact on the antibacterial activity of antimicrobial peptides （ P <0.05）.Antimicrobial peptides exhibited significantly higher antibacterialactivityinacidicenvironmentsthaninstroglyalkalineenvironments，indicating tatantimicrobialpeptideswereoresuitable for processing and production in acidic environments.Different concentrations of Ca2+ and Na+ in the solution had significant effects on theantibacteralactiityfantiicoialpepides.Hghtnviroetsouldusedeasetiicoalctivitycial peptides，but the lowest relative inhibition rate was still above 80% .The effect of storage time on the relative inhibition rate of Escherichia coli was greater than thatof Staphylococcus aureus，and the relative inhibition rate remained above 85% after 12 months of storage. Key Words：antimicrobial peptides；Staphylococcus aureus；Escherichia coli；antibacterial activity；stability

抗菌肽（Antimicrobial peptide）是机体抵御病原体人侵时产生的一类小分子多肽，具有广谱抑菌性、抗寄生虫、抗病毒、调节免疫系统等多种功能[2.3]。（剩余7111字）