植物学报 ›› 2020, Vol. 55 ›› Issue (5): 644-657.DOI: 10.11983/CBB20029
• 专题论坛 • 上一篇
郝渊鹏1,2,†, 李静一1,†, 杨瑞1,2, 李慧1, 白红彤1, 石雷1,*()
收稿日期:
2020-02-24
接受日期:
2020-07-21
出版日期:
2020-09-01
发布日期:
2020-09-03
通讯作者:
石雷
作者简介:
E-mail: shilei_67@126.com† 共同第一作者
基金资助:
Yuanpeng Hao1,2,†, Jingyi Li1,†, Rui Yang1,2, Hui Li1, Hongtong Bai1, Lei Shi1,*()
Received:
2020-02-24
Accepted:
2020-07-21
Online:
2020-09-01
Published:
2020-09-03
Contact:
Lei Shi
About author:
† These authors contributed equally to this paper
摘要: 芳香植物精油为具特征性气味的挥发性油状液体, 是从芳香植物中提取的一种重要次生代谢物质。芳香植物精油的抗菌活性由其化学成分和浓度决定, 其中酚类、含氧萜类和萜烯类在抗菌方面表现出较强的活性。芳香植物精油的抗菌机制主要涉及脂肪酸外膜的改变、细胞质膜的损坏、质子动力的消耗、代谢物及离子泄露。在畜牧业生产体系中, 抗生素的无序使用不仅可能引发“超级细菌”的产生, 其残留亦会造成畜产品不安全和环境污染。芳香植物精油作为一种天然植物抗菌剂, 毒性较低且无残留, 作为饲料添加剂可用于维持动物机体的健康, 有望成为重要的抗生素替代品。该文阐述了芳香植物精油的活性成分、抗菌作用机制及其在动物生产中的应用, 为抗菌机理研究和新技术开发利用提供了理论依据。
郝渊鹏, 李静一, 杨瑞, 李慧, 白红彤, 石雷. 芳香植物精油的抗菌性及在动物生产中的应用. 植物学报, 2020, 55(5): 644-657.
Yuanpeng Hao, Jingyi Li, Rui Yang, Hui Li, Hongtong Bai, Lei Shi. Antimicrobial Activity of Aromatic Plant Essential Oils and Their Application in Animal Production. Chinese Bulletin of Botany, 2020, 55(5): 644-657.
物种 | 主要成分 | 作用菌种 | MIC | 参考文献 | |
---|---|---|---|---|---|
唇形科 (Lamiaceae) | 牛至(Origanum vulgare) | 香芹酚(64.86%)、对伞花烃(8.35%)和百里香酚(4.22%) | 耐甲氧西林金黄色葡萄球菌 | 0.4 mg·mL-1 | |
百里香(Thymus vulga- ris) | 百里香酚(51.34%)、对伞花烃(18.35%)和石竹烯(4.26%) | 枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和耻垢分枝杆菌 | 0.075-1.1 mg· mL-1 | ||
迷迭香(Rosmarinus of- ficinalis) | 1,8-桉树脑(26.54%)、α-蒎烯(20.14%)和樟脑(12.88%) | 表皮葡萄球菌、金黄色葡萄球菌和枯草芽孢杆菌等 | 0.03%-1.0% (v/v) | ||
唇萼薄荷(Mentha pule- gium) | 长叶薄荷酮(70.66%)和新薄荷醇(11.21%) | 金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌等 | 1.25-10 μL· mL-1 | ||
土荆芥(Chenopodium ambrosioides) | α-萜品烯(40.73%)和对伞花烃(21.81%) | 金黄色葡萄球菌 | ≥1.024 mg·mL-1 | ||
薰衣草(Lavandula x in- termedia lavandin ‘G- rosso’) | 芳樟醇(35.8%)、1,8-桉树脑(19.8%)和α-蒎烯(8.7%) | 蜡状芽孢杆菌和大肠杆菌 | 0.94-1.87 (v/v%) | ||
菊科 (Asteraceae) | 蓍(Achillea millefolium) | 大根香叶烯(1.1%-46.6%)、桧烯(4.0%-38.9%)和冰片(4.7%-24.9%) | 金黄色葡萄球菌、表皮葡萄球菌、变形链球菌和肺炎克雷伯菌等 | 0.125-0.5 mg·mL-1 | |
金盏花(Calendula offi- cinalis) | α-杜松醇(20.6%)、香芹酮(17.9%)和荜澄茄烯(10.1%) | 表皮葡萄球菌、金黄色葡萄球菌和大肠杆菌等 | 10-200 mg· mL-1 | ||
伞形科 (Apiaceae) | 茴香(Foeniculum vul- gare) | 茴香脑(50.4%)、甲基胡椒酚(22.4%)和柠檬烯(11.4%) | 鼠伤寒沙门氏菌和大肠杆菌 | 0.0075-2.0 (v/v%) | |
禾本科 (Poaceae) | 亚香茅(Cymbopogon nardus) | 香叶醇(33.88%)、香茅醛(27.55%)和香茅醇(14.40%) | 金黄色葡萄球菌、表皮葡萄球菌和粪肠球菌 | 0.125-8 mg· mL-1 | |
樟科 (Lauraceae) | 肉桂(Cinnamomum c- assia) | 肉桂醛(85.06%)和甲氧基肉桂醛(8.79%) | 金黄色葡萄球菌、大肠杆菌、产气肠杆菌、铜绿假单胞菌和霍乱弧菌等 | 0.075-0.6 mg·mL-1 | |
山苍子(Litsea cubeba) | β-柠檬醛(39.25%)、α-柠檬醛(30.9%)和柠檬烯(8.28%) | 耐甲氧西林金黄色葡萄球菌 | 0.5? mg·mL-1 | ||
猴樟(Cinnamomum bodinieri) | 芳樟醇(69.94%)和樟脑(10.90%) | 大肠杆菌 | 200 μL·L-1 | ||
桃金娘科(Myrtaceae) | 蓝桉(Eucalyptus globulus) | 对伞花烃(12.58%-37.82%)、α-蒎烯(10.41%-13.39%)和1,8-桉树脑(7.71%-13.23%) | 金黄色葡萄球菌、耐甲氧西林金黄色葡萄球菌和蜡状芽孢杆菌等 | 1-4 mg·mL-1 |
表1 常见芳香植物精油的主要成分和依据MIC指标的抗菌性评价
Table 1 Major components of essential oils (EOs) extracted from common aromatic plants and their antimicrobial activities based on MIC values
物种 | 主要成分 | 作用菌种 | MIC | 参考文献 | |
---|---|---|---|---|---|
唇形科 (Lamiaceae) | 牛至(Origanum vulgare) | 香芹酚(64.86%)、对伞花烃(8.35%)和百里香酚(4.22%) | 耐甲氧西林金黄色葡萄球菌 | 0.4 mg·mL-1 | |
百里香(Thymus vulga- ris) | 百里香酚(51.34%)、对伞花烃(18.35%)和石竹烯(4.26%) | 枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和耻垢分枝杆菌 | 0.075-1.1 mg· mL-1 | ||
迷迭香(Rosmarinus of- ficinalis) | 1,8-桉树脑(26.54%)、α-蒎烯(20.14%)和樟脑(12.88%) | 表皮葡萄球菌、金黄色葡萄球菌和枯草芽孢杆菌等 | 0.03%-1.0% (v/v) | ||
唇萼薄荷(Mentha pule- gium) | 长叶薄荷酮(70.66%)和新薄荷醇(11.21%) | 金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌等 | 1.25-10 μL· mL-1 | ||
土荆芥(Chenopodium ambrosioides) | α-萜品烯(40.73%)和对伞花烃(21.81%) | 金黄色葡萄球菌 | ≥1.024 mg·mL-1 | ||
薰衣草(Lavandula x in- termedia lavandin ‘G- rosso’) | 芳樟醇(35.8%)、1,8-桉树脑(19.8%)和α-蒎烯(8.7%) | 蜡状芽孢杆菌和大肠杆菌 | 0.94-1.87 (v/v%) | ||
菊科 (Asteraceae) | 蓍(Achillea millefolium) | 大根香叶烯(1.1%-46.6%)、桧烯(4.0%-38.9%)和冰片(4.7%-24.9%) | 金黄色葡萄球菌、表皮葡萄球菌、变形链球菌和肺炎克雷伯菌等 | 0.125-0.5 mg·mL-1 | |
金盏花(Calendula offi- cinalis) | α-杜松醇(20.6%)、香芹酮(17.9%)和荜澄茄烯(10.1%) | 表皮葡萄球菌、金黄色葡萄球菌和大肠杆菌等 | 10-200 mg· mL-1 | ||
伞形科 (Apiaceae) | 茴香(Foeniculum vul- gare) | 茴香脑(50.4%)、甲基胡椒酚(22.4%)和柠檬烯(11.4%) | 鼠伤寒沙门氏菌和大肠杆菌 | 0.0075-2.0 (v/v%) | |
禾本科 (Poaceae) | 亚香茅(Cymbopogon nardus) | 香叶醇(33.88%)、香茅醛(27.55%)和香茅醇(14.40%) | 金黄色葡萄球菌、表皮葡萄球菌和粪肠球菌 | 0.125-8 mg· mL-1 | |
樟科 (Lauraceae) | 肉桂(Cinnamomum c- assia) | 肉桂醛(85.06%)和甲氧基肉桂醛(8.79%) | 金黄色葡萄球菌、大肠杆菌、产气肠杆菌、铜绿假单胞菌和霍乱弧菌等 | 0.075-0.6 mg·mL-1 | |
山苍子(Litsea cubeba) | β-柠檬醛(39.25%)、α-柠檬醛(30.9%)和柠檬烯(8.28%) | 耐甲氧西林金黄色葡萄球菌 | 0.5? mg·mL-1 | ||
猴樟(Cinnamomum bodinieri) | 芳樟醇(69.94%)和樟脑(10.90%) | 大肠杆菌 | 200 μL·L-1 | ||
桃金娘科(Myrtaceae) | 蓝桉(Eucalyptus globulus) | 对伞花烃(12.58%-37.82%)、α-蒎烯(10.41%-13.39%)和1,8-桉树脑(7.71%-13.23%) | 金黄色葡萄球菌、耐甲氧西林金黄色葡萄球菌和蜡状芽孢杆菌等 | 1-4 mg·mL-1 |
图1 植物精油中主要抗菌成分(酚类、含氧萜类和萜烯类)的化学结构
Figure 1 Chemical structures of major antimicrobial constituents (Phenols, oxygenous terpenoids, and terpenes) in plant essential oils
图2 精油的作用机制和包埋方式(改自Rao et al., 2019) (A) 散装精油和不同的包埋方式; (B) 精油的作用机制和作用靶点。
Figure 2 Mechanisms of action and delivery systems of essential oils (EOs) (modified by Rao et al., 2019) (A) Bulk essential oils (EOs) and different types of EO encapsulation; (B) Proposed mechanisms of action and target sites of EOs.
动物 | 植物材料 | 效果 | 参考文献 |
---|---|---|---|
羊 | 牛至(Origanum vulgare ssp. hirtum) | 抑制产甲烷菌, 改善瘤胃发酵 | |
迷迭香(Rosmarinus officinalis) | 影响生物氢化细菌, 促进瘤胃发酵 | ||
牛 | 百里香(Thymus vulgaris)和锡兰肉桂(Cinnamomum zeylanicum) | 产甲烷菌的相对丰度降低, 琥珀酸纤维杆菌和白色瘤胃球菌的 数量下降, 植物精油添加剂可作为瘤胃发酵调节剂 | |
百里香 | 对引起牛乳腺炎的金黄色葡萄球菌和乳房链球菌等有抑制作用 | ||
精油混合物 | 抑制牛呼吸系统疾病相关的细菌病原体 | ||
猪 | 精油混合物 | 直肠大肠杆菌和总厌氧菌数量降低, 免疫球蛋白增多 | |
精油混合物 | 乳酸杆菌增多, 粪便中大肠杆菌数量减少 | ||
精油混合物 | 乳酸杆菌增多 | ||
精油混合物 | 粪便中乳酸菌增多, 大肠杆菌数量减少 | ||
鸡 | 牛至(O. vulgare) | 盲肠大肠杆菌减少, 乳酸菌无影响 | |
精油混合物 | 乳酸菌等肠道菌群发生变化 | ||
精油混合物 | 抑制沙门氏菌繁殖, 减少交叉感染 | ||
精油混合物 | 抑制产气荚膜梭状芽孢杆菌, 治疗坏死性肠炎 | ||
精油混合物 | 蛋白酶与精油具有协同作用, 回肠中乳杆菌密度增加而大肠 杆菌减少 | ||
鹌鹑 | 西亚百里香(T. spicata) | 改善肠道微生物组成, 有利于其健康生长 | |
迷迭香 | 大肠杆菌和沙门氏菌等肠道致病菌减少 | ||
鱼 | 盆牛至(O. onites) | 促进生长, 有效避免加氏乳球菌感染 | |
冬牛至(O. heracleoticum) | 促进生长, 对嗜水气单胞菌感染的抵抗力增强 | ||
甜橙(Citrus sinensis) | 抑制链球菌感染, 具有免疫调节作用 |
表2 芳香植物精油在动物生产中的应用评价
Table 2 Evaluation of the effects of essential oils extracted from common aromatic plants on animal production
动物 | 植物材料 | 效果 | 参考文献 |
---|---|---|---|
羊 | 牛至(Origanum vulgare ssp. hirtum) | 抑制产甲烷菌, 改善瘤胃发酵 | |
迷迭香(Rosmarinus officinalis) | 影响生物氢化细菌, 促进瘤胃发酵 | ||
牛 | 百里香(Thymus vulgaris)和锡兰肉桂(Cinnamomum zeylanicum) | 产甲烷菌的相对丰度降低, 琥珀酸纤维杆菌和白色瘤胃球菌的 数量下降, 植物精油添加剂可作为瘤胃发酵调节剂 | |
百里香 | 对引起牛乳腺炎的金黄色葡萄球菌和乳房链球菌等有抑制作用 | ||
精油混合物 | 抑制牛呼吸系统疾病相关的细菌病原体 | ||
猪 | 精油混合物 | 直肠大肠杆菌和总厌氧菌数量降低, 免疫球蛋白增多 | |
精油混合物 | 乳酸杆菌增多, 粪便中大肠杆菌数量减少 | ||
精油混合物 | 乳酸杆菌增多 | ||
精油混合物 | 粪便中乳酸菌增多, 大肠杆菌数量减少 | ||
鸡 | 牛至(O. vulgare) | 盲肠大肠杆菌减少, 乳酸菌无影响 | |
精油混合物 | 乳酸菌等肠道菌群发生变化 | ||
精油混合物 | 抑制沙门氏菌繁殖, 减少交叉感染 | ||
精油混合物 | 抑制产气荚膜梭状芽孢杆菌, 治疗坏死性肠炎 | ||
精油混合物 | 蛋白酶与精油具有协同作用, 回肠中乳杆菌密度增加而大肠 杆菌减少 | ||
鹌鹑 | 西亚百里香(T. spicata) | 改善肠道微生物组成, 有利于其健康生长 | |
迷迭香 | 大肠杆菌和沙门氏菌等肠道致病菌减少 | ||
鱼 | 盆牛至(O. onites) | 促进生长, 有效避免加氏乳球菌感染 | |
冬牛至(O. heracleoticum) | 促进生长, 对嗜水气单胞菌感染的抵抗力增强 | ||
甜橙(Citrus sinensis) | 抑制链球菌感染, 具有免疫调节作用 |
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