Effect of Combined Treatment with Cinnamon Oil and petit-High Pressure CO(2) against Saccharomyces cerevisiae.
Effect of Combined Treatment with Cinnamon Oil and petit-High Pressure CO(2) against Saccharomyces cerevisiae.
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DOI：
10.3390/foods11213474
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发表时间：
2022-11-02
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影响因子：
--
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中科院分区：
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研究了肉桂油（CIN）和小高压CO2（p-HPCO 2）联合处理对酿酒酵母菌的影响。结果表明，CIN和p-HPCO 2对S.啤酒。在1.3MPa、25 °C条件下，用终浓度为0.02%的CIN和p-HPCO_2处理2 h后，S. p-HPCO_2和CIN组的菌落数分别为1.11 log 10 CFU/mL和0.31 log 10 CFU/mL，差异有显著性（p < 0.05）。通过扫描电镜、荧光染色等方法观察到CIN + p-HPCO 2处理后细胞膜结构和功能紊乱，如严重的形态学改变、膜通透性增加、细胞膜电位降低、膜完整性丧失等。CIN + p-HPCO 2也可诱导S.酿酒酵母细胞，这可能与本研究中观察到的细胞内ATP减少有关。此外，麦角甾醇合成相关基因在S。CIN + p-HPCO 2处理后，c-cerevisiae表达上调，这可能是对膜损伤的适应性反应。这项工作证明了CIN和p-HPCO 2组合作为食品工业中使用的替代巴氏杀菌技术的潜力。
This study investigated the effects of the combined treatment with cinnamon oil (CIN) and petit-high pressure CO2 (p-HPCO2) against Saccharomyces cerevisiae. The results showed that CIN and p-HPCO2 exhibited a synergistic antifungal effect against S. cerevisiae. After being treated by CIN at a final concentration of 0.02% and p-HPCO2 under 1.3 MPa at 25 °C for 2 h, the S. cerevisiae population decreased by 3.35 log10 CFU/mL, which was significantly (p < 0.05) higher than that of CIN (1.11 log10 CFU/mL) or p-HPCO2 (0.31 log10 CFU/mL). Through scanning electron microscopy, fluorescence staining, and other approaches, a disorder of the structure and function of the cell membrane was observed after the CIN + p-HPCO2 treatment, such as severe morphological changes, increased membrane permeability, decreased cell membrane potential, and loss of membrane integrity. CIN + p-HPCO2 also induced mitochondrial membrane depolarization in S. cerevisiae cells, which could be associated with the decrease in intracellular ATP observed in this study. Moreover, the expression of genes involved in ergosterol synthesis in S. cerevisiae was up-regulated after exposure to CIN + p-HPCO2, which might be an adaptive response to membrane damage. This work demonstrates the potential of CIN and p-HPCO2 in combination as an alternative pasteurization technique for use in the food industry.
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