カキ殻より調製したカルシウム剤の抗菌メカニズムの解明と給食食材への応用

阐明牡蛎壳钙制剂的抗菌机制及其在学校午餐配料中的应用

• 批准号: 10680147
• 负责人: MASUYAMA Etsuko
• 金额: $ 1.79万
• 依托单位: Hiroshima Prefectural Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10680147/
• 关键词: Oyster shell; Calcium preparation; Antimicrobial; Shredded vegetables; Electron microscopy; 走査電子顕微鏡; 褐変化(変色); クロロフィル量; 抗菌剤; 静菌剤; アガロースゲル電気泳動; 褐変化

Calcium preparation was made from oyster shells by ohmic heating. It has a high pH(about 12.3)and a poor solubility. It showed antimicrobial action in foods in a laboratory. It has not been clarified which the calcium acts as antimicrobial. Therefore we analyzed the eluted materials from two bacteria ; Escherichia coli and Staphylococcus aureus, treated with the calcium. The protein and nucleic acids from E.coli were detected by using a SDS-PAGE and an agarose gel electrophoresis. On an electron microscopic analysis, the flagella were removed from the cell bodies of E.coli and the cytoplasm was condensed in the cell center. We also obtain the eluted materials from S.aureus treated with the calcium. Next we studied the antibacterial effects of the calcium on fore kinds of shredded vegetables ; lettuces, cabbages, cucumbers and long onions. The microbial counts in the shredded vegetables were reduced from 1/10 to 1/100 of initial numbers for 30min.by soaking the vegetables in 0.5% calcium suspension. In addition, browning of shredded cabbages was slower than the control when they were soaked in the calcium suspention. The results indicate that the calcium preparation is a simple and useful antimicrobial of shredded vegetables.

以牡蛎壳为原料，采用通电加热法制备钙制剂。它具有高pH值（约12.3）和低溶解度。它在实验室的食品中显示出抗菌作用。尚未阐明钙的抗菌作用。因此，我们分析了用钙处理的两种细菌（大肠杆菌和金黄色葡萄球菌）的洗脱物质。通过使用SDS-PAGE和琼脂糖凝胶电泳检测来自大肠杆菌的蛋白质和核酸。在电子显微镜分析中，鞭毛从大肠杆菌的细胞体中去除，并且细胞质浓缩在细胞中心。我们还从用钙处理的金黄色葡萄球菌获得洗脱物质。接下来，我们研究了钙对前几种蔬菜丝的抑菌效果;蔬菜丝，卷心菜，黄瓜和长洋葱。将蔬菜浸泡在0.5%的钙悬浮液中，切碎的蔬菜中的微生物计数从初始数量的1/10减少到1/10030min.by此外，经钙悬浮液浸泡后，白菜丝的布朗宁速度比对照慢。结果表明，钙制剂是一种简单有效的蔬菜丝抗菌剂。

项目成果

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T. Kusano 等：“RAPD-PCR 指纹识别在环境监测中的应用”。广岛经济大学研究杂志 21・4（1999 年）。

E.Masuyama: "Conformational Changes of Fragments of Outer Arm Dynein from Tetrahymena Cilia Coupled with ATP Hydrolysis in the presence of Tubulin"Zoological Sci.. 16 Sup.. 96 (1999)

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T.Kusano et al.: "RAPS-PCR Fingerprinting Patterns of Six Bursaphelanchus XYLOPHILUS Isolates and a B.Mucronatus Isolate"Symposium on Sustainability of Pine Forests in Relation to Pine Wilt and Decline. Tokyo,27-28,Oct.. 52-56 (1998)

T.Kusano 等人：“六种松材线虫分离株和一种松材线虫分离株的 RAPS-PCR 指纹图谱”关于与松枯萎和衰退相关的松林可持续性研讨会。

加藤秀夫 他編: "まるごと学ぶ食生活と健康づくり"化学同人. 154 (1999)

加藤秀夫等人：“了解饮食习惯和健康促进” Kagaku Doujin 154 (1999)。

Y.Morita et.al: "A Realization of Arbitrary BPC Permutations in Bidirectional Hypercube and Chordal Ring Networks" Proceedings of the Seventh International Coference COMPUTER COMMUNICATIONS AND NETWORKS. 808-816 (1998)

Y.Morita 等人：“双向超立方体和弦环网络中任意 BPC 排列的实现”第七届国际计算机通信与网络会议论文集。