植物乳杆菌MXG-68所产细菌素的抑菌特性分析
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摘要
研究乳酸菌细菌素的抑菌特性,为其作为生物防腐剂奠定基础。以酸马奶来源的植物乳杆菌MXG-6所产的细菌素为研究对象,对其抑菌谱、作用方式、相对分子质量及耐受性进行分析。该细菌素对革兰氏阳性菌和革兰氏阴性菌均具有抑菌活性,属于广谱细菌素,作用方式为杀菌,而不是抑菌和溶菌。变性聚丙烯酰胺凝胶电泳法(SDS-polyacrylamide gels electrophoresis,SDS-PAGE)确定植物乳杆菌MXG-6所产细菌素的分子质量约6 ku。60、80、100、121℃处理30 min及4、-20℃处理30 d对抑菌活性影响不显著(P> 0. 05),在pH 1～10均表现出抑菌活性,表明细菌素具有较好的温度耐受性和酸碱耐受性。有机溶剂及表面活性剂对细菌素的抑菌活性基本无影响(P> 0. 05),而EDTA有利于提高抑菌活性。细菌素的抑菌特性分析可为更好地实现细菌素的开发及应用提供一定的理论依据。
The anti-bacterial characteristics of bacteriocin produced by lactic acid bacteria Lactobacillus plantarum MXG-68 from koumiss were studied. The anti-bacterial spectrum,mode of action,relative molecular weight and tolerance of the bacteriocin were measured. The bacteriocin had antibacterial activities against both gram-positive and gram-negative bacteria,which made it a broad-spectrum bactericidal bacteriocin. The bacteriocin had a relative molecular weight of approximately 6 ku,and no significant effects on its antibacterial activity were observed when it was treated at-20 or 4 ℃ for 30 d and at 60,80,100,and 121 ℃ for 30 min. Besides,the bacteriocin maintained antibacterial activity at pH 1-10. Furthermore,neither organic solvents nor surfactants inhibited its bacteriostatic activity,while EDTA had promotive effects. Overall,this study provides a theoretical basis for developing and applying bacteriocin.
The anti-bacterial characteristics of bacteriocin produced by lactic acid bacteria Lactobacillus plantarum MXG-68 from koumiss were studied. The anti-bacterial spectrum,mode of action,relative molecular weight and tolerance of the bacteriocin were measured. The bacteriocin had antibacterial activities against both gram-positive and gram-negative bacteria,which made it a broad-spectrum bactericidal bacteriocin. The bacteriocin had a relative molecular weight of approximately 6 ku,and no significant effects on its antibacterial activity were observed when it was treated at-20 or 4 ℃ for 30 d and at 60,80,100,and 121 ℃ for 30 min. Besides,the bacteriocin maintained antibacterial activity at pH 1-10. Furthermore,neither organic solvents nor surfactants inhibited its bacteriostatic activity,while EDTA had promotive effects. Overall,this study provides a theoretical basis for developing and applying bacteriocin.
引文
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[2]GASPAR C,DONDERS G G,PALMEIRA-DE-OLIVEIRAR,et al.Bacteriocin production of the probiotic Lactobacillus acidophilus KS400[J].AMB Express,2018,8(1):1-8.
[3]WAYAH S B,PHILIP K.Characterization,yield optimization,scale up and biopreservative potential of fermencin SA715,a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk origin[J].Microbial Cell Factories,2018,17(1):125.
[4]TODOROV S D,DICKS L M T.Screening of lactic-acid bacteria from south african barley beer for the production of bacteriocin-like compounds[J].Folia Microbiologica,2004,49(4):406-410.
[5]KUMAR V,SHEORAN P,GUPTA A,et al.Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food[J].Annal of Microbiology,2016,66(4):1 431-1 440.
[6]RUMJUANKIAT K,PEREZ R H,PILASOMBUT K,et al.Purification and characterization of a novel plantaricin,KL-1Y,from Lactobacillus plantarum KL-1[J].World Journal of Microbiology&Biotechnology,2015,31(6):983-994.
[7]MAN L L,MENG X C,ZHAO R H,et al.The role of pl NC8HK-plnD genes in bacteriocin production in Lactobacillus plantarum KLDS1.0391[J].International Dairy Journal,2014,34(2):267-274.
[8]王家政,范明.蛋白质技术手册[M].北京:科学出版社,2001:77-100.
[9]KUMAR V,SHEORAN P,GUPTA A,et al.Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food[J].Annals of Microbiology,2016,66(4):1 431-1 440.
[10]GONG H S,MENG X C,WANG H.Plantaricin MG active against gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from“Jiaoke”,a traditional fermented cream from China[J].Food Control,2010,21(1):89-96.
[11]MAN L L,MENG X C,ZHAO R H.Induction of plantaricin MG under co-culture with certain lactic acid bacterial strains and identification of Lux S mediated quorum sensing system in Lactobacillus plantarum KLDS1.0391[J].Food Control,2012,23(2):462-469.
[12]AGALIYA P J,JEEVARATNAM K.Characterization of the bacteriocins produced by two probiotic Lactobacillus isolates from idli batter[J].Annals of Microbiology,2013,63(4):1 525-1 535.
[13]YU H J,CHEN Y F,YANG H J,et al.Screening for Lactobacillus plantarum with potential inhibitory activityagainst enteric pathogens[J].Annals of Microbiology,2015,65(3):1 257-1 265.
[14]GUPTA A,TIWARI S K.Plantaricin LD1:A bacteriocin produced by food isolate of Lactobacillus plantarum LD1[J].Applied Biochemistry and Biotechnology,2014,172(7):3 354-3 362.
[15]KUMAR V,SHEORAN P,GUPTA A,et al.Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food[J].Annals of Microbiology,2016,66(4):1 431-1 440.
[16]李景良.植物乳杆菌ZJ317产细菌素的初步研究[D].杭州:浙江工商大学,2009.
[17]鲁渊.植物乳杆菌ZJQ的鉴定及其细菌素的初步研究[D].杭州:浙江工商大学,2010.
[18]TODOROV S D,DICKS L M T.Bacteriocin production by Pediococcus pentosaceus isolated from marula(Scerocarya birrea)[J].International Journal of Food Microbiology,2009,132(2-3):117-126.
[19]BENDJEDDOU K,FONS M,STROCKER P,et al.Characterization and purification of a bacteriocin from Lactobacillus paracasei subsp.paracasei BMK2005,an intestinal isolate active against multidrug-resisitant pathogens[J].World Journal of Microbiology&Biotechnology,2012,28(4):1 543-1 552.
[20]周配东,潘道东,张玉千,等.产细菌素乳酸菌的筛选及其所产细菌素的特性[J].食品科学,2011,32(17):303-307.
[21]黎杰.马奶酒中产细菌素乳酸菌的筛选及细菌素理化特性研究[D].呼和浩特:内蒙古农业大学,2015.
[22]滕志利.产广谱细菌素乳酸菌的筛选及其细菌素特性、发酵条件的研究[D].大连:大连工业大学,2013.
[23]方芳.产细菌素乳酸菌的筛选、细菌素的纯化及其特性研究[D].呼和浩特:内蒙古农业大学,2008.