Research And Evaluation On Capsaicinoids' Antimicrobial Effect

Capsaicin is a spicy substance in pepper,it has many physical activities.The research on capsaicin at home and abroad focuses mainly only on it's methods of analysis and detection,extraction and purification,and application in medicine and so on,the study about it's antibacterial activity is still less to see.The antibacterial properties of capsaicin on food microorganisms have been studied to make sure capsaicin is available to use as a function component and preservatives whether or not in certain food and in order to understand the dose-effect relationship of Capsaicins' antimicrobial effect and providing a theoretical basis for chillies.Research primarily targeted the bacteria,mildew,microzyme commonly appearing in the food processing by examining the influence which several factors such as the concentration and the chemical environment have imposed on it's antibacterial activity.AS both probiotics and capsaicin are contained in the fermented pepper,to give full play to the role of probiotics,the research on relationship between capsaicin and probiotics has been launched.By using the filter paper assay,we find that the capsaicin has strong antimicrobial effect,the sequence is as followed:Staphylococcus aureus＞Salmonella＞Bacillus subtilis＞Pseudomonas aeruginosa＞E.coli＞S.cerevisiae,S.cerevisiae K＞Aspergillus niger,Mucor.Using the tube twice dilution method to detect the MIC and MBC of capsaicin shows that low concentration of capsaicin can inhibit the growth of indicator bacteria,compared to sodium benzoate and potassium sorbate,the capsaicin has a relatively lower MIC,MBC value,and it's value of MIC and MBC is different to indicator bacteria.The single-factor trial inspecting the effect which concentration of bacteria suspension,pH value,capsaicin's concentration,temperature and the salt's percentage concentration have imposed on it's antimicrobial activity,indicates that different concentration of capsaicin and salt's percentage content can affect the activity significantly,the inhibitory effect increases with the concentration of both enhance:the lower concentration of bacterial suspension,the more obvious the effect would be,meaning correlation negatively:and the antimicrobial effect of temperature and pH is relatively smaller.By applying the quadratic orthogonal rotary experimental design to study factors' effect to capsaicin's antimicrobial activity,such as the concentration of capsaicin and pH, as well as the salt's percentage content,we subsequently establish the simulated equation of capsaicin to Staphylococcus aureus and S.cerevisiae by using the data analysis: Y=21.43692+3.63718X₁+0.43701X₃-0.72108X₁²-0.56199X₂²-0.45592X₃² and Y=15.38790 +3.49839X₁+0.84938X₃-0.95277X₁² Y means the diameters of inhibition zone,X₁ means the concentration of capsaicin,X₂ means pH value,X₃ means the concentration of salt.Add capsaicin to the MRS medium,and inoculate lactic acid bacteria,then cultivate for a certain period of time under suitable conditions,by detecting the optic density value and pH value as well as using the colony counting methods to investigate the capsaicin's effect to growth,acid production,preservation of vitality of Lactobacillus plantarum and Leuconostoc mesenteroides,we find that it can impose an impact to booth's growth,acid production,preservation of vitality to some extent,when the concentration of capsaicin reaches 20ug/ml,this effect would be more obvious.