不同脂肪酸组成及发酵处理的植物油脂对痤疮丙酸杆菌增殖作用的研究

CDCST

China Daily Chemical Science Technology

2997-70962997-710X

Art and Design

10.61369/CDCST.2026010003

Article

不同脂肪酸组成及发酵处理的植物油脂对痤疮丙酸杆菌增殖作用的研究https://artdesignp.com/journal/CDCST/3/1/10.61369/CDCST.2026010003陈忆,林琳,徐思伟,王蕊蕊

2026

2026-03-05

探讨了不同植物油脂及其发酵产物对痤疮丙酸杆菌（Cutibacterium acnes）增殖的影响。通过测定1%、3%、5%体积分数下各类油脂处理的菌落生长情况发现：富含Omega-3的紫苏籽油和奇亚籽油在低浓度促进细菌生长，但高浓度（5%）时表现出抑菌作用，可能与α-亚麻酸破坏细菌膜结构、诱导氧化应激有关。富含Omega-6的葡萄籽油无显著抑菌效果，而红花油在3%~5%浓度下抑制细菌增殖，推测与其含共轭亚油酸干扰群体感应有关。高Omega-9油脂（山茶油、橄榄油等）随浓度升高持续促进细菌生长，因其可作为碳源被利用。特别地，经米曲霉脂肪酶发酵后，含57%甘油单酯的海甘蓝籽油在低浓度促进细菌生长，高浓度则形成胶束抑制生长，而仅含29%甘油单酯的发酵紫苏籽油影响不显著。研究结果为植物油脂在抗痤疮产品中的应用提供了理论依据，表明高浓度Omega-3油脂及特定发酵油脂可能具有抑菌潜力。痤疮丙酸杆菌,奇亚籽油,紫苏籽油,发酵油脂,增殖作用

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