摘要
牦牛奶干酪是藏族人民最重要的食物之一,从牦牛干酪中分离到的植物乳杆菌能产生一种新的细菌素,即植物抗菌素。MRS培养基在37℃(生长稳定期)培养24h后,植物乳杆菌素产量最高。采用磁性脂质体吸附-反相高效液相色谱(RP-HPLC)相结合的方法纯化获得植物乳杆菌素。植物乳杆菌素的分子量为1083.25Da,N-测序法测定其氨基酸序列为Tyr-Gly-Asn-Gly-Val-Phe-Ser-Val-Ile-Lys。圆二色谱(CD)分析和预测的3D结构表明,该肽保持了良好的构象。植物抗菌素对许多食源性腐败和病原菌,以及一些真菌具有广泛的抗菌活性。扫描电镜观察结果表明,植物乳杆菌素可破坏细胞膜的完整性,最终导致病原菌致死。
Yak milk cheese is one of the most important foods for the Tibetan people.Lactobacillus plantarum isolated from yak cheese was shown to produce a novel bacteriocin,plantaricin.Production ofplantaricin in MRS medium was maximized after 24 h incubation at 37℃(the station-ary phase of growth).An innovative method,namely magnetic liposome adsorption combined with reversed-phase high performanceliquid chromatog-raphy(RP-HPLC),was developed to screen for and efficiently purify bacteriocin compounds from the cell free supernatants from Lb.plantarum.The molecular mass of plantaricin is 1083.25 Da and its amino acid sequence Tyr-Gly-Asn-Gly-Val-Phe-Ser-Val-Ile-Lys was determined by N-sequencing.Analyses by Circular dichroism(CD)spectra and predicted 3D structure suggested that the peptide maintains a well-defined conformation.Plantari-cin exhibited a wide range of antimicrobial activity against many food-borne spoilage and pathogenic bacteria,as well as some fungi.Results using scanning electron microscopy indicated that the mode of action was bactericidal and plantaricin was able to damage the cell membrane integrity ulti-mately causing pathogen lethality.
作者
王金泽
刘哲
黄一刚
裴金金
Wang Jinze;Liu Zhe;Huang Yigang;Pei Jinjin(School of Biological Science and Engineering,Shaanxi University of Technology,Shaanxi,723000;Shaanxi Province Key Laboratory of Bio-resources,Shaanxi,723000;Qinling-Bashan Mountains Bioresources Comprehensive Development C.I.C.,Shaanxi,723000;Qinba State Key Laboratory of Biological Resources and Ecological Environment,Shaanxi University of Technology,Shaanxi,723000)
出处
《当代化工研究》
2022年第9期42-44,共3页
Modern Chemical Research
基金
2021年陕西理工大学全国大学生生命科学竞赛资助项目“硒的营养功能特性及研究开发现状”(项目编号:65906)。
关键词
乳酸菌
细菌素
纯化
特性
lactic acid bacteria
bacteriocins
purification
characteristics
