Sulfites inhibit the growth of four species of beneficial gut bacteria at concentrations regarded as safe for food.
Sulfites inhibit the growth of four species of beneficial gut bacteria at concentrations regarded as safe for food.
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DOI：
10.1371/journal.pone.0186629
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发表时间：
2017
期刊：
影响因子：
3.7
通讯作者：
Robidoux A
中科院分区：
文献类型：
--
作者：
Irwin SV;Fisher P;Graham E;Malek A;Robidoux A
亚硫酸盐和其他防腐剂被认为是限制细菌污染的食品添加剂，政府监管机构通常认为浓度高达百万分之5000的食品添加剂是安全的。杀菌和抑菌药物的消费已被证明会损害人体肠道中的有益细菌，这种损害与几种疾病有关。在本研究中，两种常见的食品防腐剂亚硫酸氢钠和亚硫酸钠对四种已知的益生菌和人体肠道微生物区系的成员进行了杀菌和抑菌效果的测试。干酪乳杆菌、植物和鼠李糖乳杆菌和嗜热链球菌在最佳环境条件下生长，以达到实验开始时的早期对数阶段。细菌培养用亚硫酸盐浓度在10到3780ppm之间挑战6个小时。为了建立对照，将每个物种的培养物接种到不含亚硫酸盐防腐剂的培养基中。暴露两小时后，所有细菌类型的细胞数量(基于OD600读数)都显著减少(或没有增加)，亚硫酸盐浓度在250-500ppm之间，与无亚硫酸盐培养基中的细胞相比。进一步用系列稀释板和滴板进行的试验表明，作用4小时对所有乳杆菌的杀菌效果在1000-3780ppm之间，而在2000ppm的NaHSO3中作用6小时对嗜热链球菌有杀菌作用。
Sulfites and other preservatives are considered food additives to limit bacterial contamination, and are generally regarded as safe for consumption by governmental regulatory agencies at concentrations up to 5000 parts per million (ppm). Consumption of bactericidal and bacteriostatic drugs have been shown to damage beneficial bacteria in the human gut and this damage has been associated with several diseases. In the present study, bactericidal and bacteriostatic effects of two common food preservatives, sodium bisulfite and sodium sulfite, were tested on four known beneficial bacterial species common as probiotics and members of the human gut microbiota. Lactobacillus species casei, plantarum and rhamnosus, and Streptococcus thermophilus were grown under optimal environmental conditions to achieve early log phase at start of experiments. Bacterial cultures were challenged with sulfite concentrations ranging between 10 and 3780 ppm for six hours. To establish a control, a culture of each species was inoculated into media containing no sulfite preservative. By two hours of exposure, a substantial decrease (or no increase) of cell numbers (based on OD600 readings) were observed for all bacteria types, in concentrations of sulfites between 250–500 ppm, compared to cells in sulfite free media. Further testing using serial dilution and drop plates identified bactericidal effects in concentrations ranging between 1000–3780 ppm on all the Lactobacillus species by 4 hours of exposure and bactericidal effects on S. thermophilus in 2000ppm NaHSO3 after 6 hours of exposure.
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