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Quantitative Proteomic Analysis of Antibacterial Mechanism of Clove Essential Oil Against Listeria monocytogenes

學生姓名: 曾昱凱
指導教授: 陳泰源
學  期: 113下
摘  要: Listeria monocytogenes has historically been a concern in ready-to-eat (RTE) foods, diary product, raw vegetables, and raw or improperly cooked meats and fish, due to its ability to survive and grow at refrigeration temperatures, low pH, high salinity and high mortality rate associated with listeriosis, regulation from the U.S. Food and Drug Administration (FDA) has a zero tolerance for L. monocytogenes. Clove essential oil (CEO), which is extracted from the flower bud of the tree, has great antibacterial ability by disrupting cell membrane and bacterial metabolism. In this study, we investigate the impact of CEO on the listerial motility and the morphology change, in addition, we compare the proteome change of L. monocytogenes after CEO treatment. In the bacterial motility assay, bacteria after treated with 1 μL/mL CEO, its swimming range significantly increased 23.07% after incubated for 48 hours, and swarming range significantly increased 51.55% after incubated for 72 hours; as for 5 μL/mL treatment group, its swimming and swarming range decrease 38..46% and 47.84% respectively after incubated for 48 hours. In flow cytometric result and TEM image, we found that under 1 μL/mL CEO treatment, the size of the bacteria become larger compare to control group, it might be a response mechanism of bacteria by diluting CEO concentration inside the cell.
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