生物防腐剂聚赖氨酸研究进展
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摘要
聚赖氨酸(ε-poly-L-lysine,ε-PL)产生于白色链霉菌(Streptomyces albulus)的发酵过程中,ε-聚氨基酸的形成是通过赖氨酸单体在α-羟基和ε-氨基之间形成酰胺键,由此连接而成。ε-聚赖氨酸是一种天然的生物代谢产品,近年来研究发现,其杀菌能力强、抑菌谱广、水溶性和热稳定性良好,在人体内无残留,没有致畸性,无致突变性,能进行生物降解,可作为一种安全、高效的食品防腐剂,而且其已被FDA批准为安全食品保鲜剂,是具有很大商业潜力的天然食品防腐剂。在酸性或弱酸性环境中,ε-聚赖氨酸对酵母菌、霉菌、革兰氏阳性菌、革兰氏阴性菌都有一定的抑菌效果。最主要的是革兰氏阴性的大肠杆菌、沙门氏菌这类不太容易被其他天然抑菌剂控制的菌种,ε-聚赖氨酸对它们有显著的抑菌效果。从ε-聚赖氨酸的结构、性质(生物学性质)、抑菌作用机理、应用及其产生菌的筛选和目的产物的提取进行综述。
polylysine(ε-PL) is producedduring the fermentation of Streptomyces albulus. ε-Polylysine is one kind of a polyamino acid formed by the formation of an amide bond between an alpha-hydroxy group and an epsilon-amino group by a single lysine. ε-polylysine is a natural bio-metabolism product. In recent years,it has been found that it has broad bacteriostatic spectrum,and its bactericidal capacity,water solubility and thermal stability are goo,no residue in the human body,and no teratogenicity. Non-mutagenic,and capable of biodegradation. Due to its safe and efficient properties ε-polylysinehas been approved by the FDA as a safe food preservative,which is also a natural food preservative with great commercial potential. In acidicor weak acidic environments,ε-polylysine has a certain antibacterial effect on yeasts,molds,gram-positive bacteria, and gram-negative bacteria. Moreover, ε-polylysine has a significant bacteriostatic effect on Gram-negative E. coli,Salm-onella species that are not easily controlled by other natural bacteriostatic agents. This article reviewed the structure,properties(biological properties) of ε-polylysine, the mechanism and applications of bacteriostatic action, screening of its producing bacteria, and extraction of target products.
polylysine(ε-PL) is producedduring the fermentation of Streptomyces albulus. ε-Polylysine is one kind of a polyamino acid formed by the formation of an amide bond between an alpha-hydroxy group and an epsilon-amino group by a single lysine. ε-polylysine is a natural bio-metabolism product. In recent years,it has been found that it has broad bacteriostatic spectrum,and its bactericidal capacity,water solubility and thermal stability are goo,no residue in the human body,and no teratogenicity. Non-mutagenic,and capable of biodegradation. Due to its safe and efficient properties ε-polylysinehas been approved by the FDA as a safe food preservative,which is also a natural food preservative with great commercial potential. In acidicor weak acidic environments,ε-polylysine has a certain antibacterial effect on yeasts,molds,gram-positive bacteria, and gram-negative bacteria. Moreover, ε-polylysine has a significant bacteriostatic effect on Gram-negative E. coli,Salm-onella species that are not easily controlled by other natural bacteriostatic agents. This article reviewed the structure,properties(biological properties) of ε-polylysine, the mechanism and applications of bacteriostatic action, screening of its producing bacteria, and extraction of target products.
引文
[1]S Shima,H Sakai.Polylysineproduced by Streptomyces[J].Agric Biol Chem,1977,41(9):1 807-1 809.
[2]于雪骊,刘长江,杨玉红,等.天然食品防腐剂ε-多聚赖氨酸的研究现状及应用前景[J].食品工业科技,2007(4):226-227,180.
[3]S Shima,H Sakai.Polylysineproduced by Streptomyces.partⅡtaxonomy and fermentation studies[J].Agric Biol Chem,1981,45(11):2 497-2 502.
[4]董惠钧.生物防腐剂ε-聚赖氨酸的初步研究[D].天津:天津科枝大学,2003.
[5]Neda K,Sakutai T,Takahashi M,et al.Two-generation reproduction study with teratology test ofε-poly-L-lysine by dietaryadministration in rats[J].Jpn Pharmacol Ther,1999(27):1 139-1 159.
[6]Hiraki J.ε-Polylysine,its development and utilization[J].Fine Chem,2000(29):18-25.
[7]金丰秋,金其荣.新型生物防腐剂---聚赖氨酸[J].中国食品添加剂,2003(5):87,73.
[8]刘慧,徐红华,王明丽.聚赖氨酸抑菌性能的研究[J].东北农业大学学报,2000,31(3):294-298.
[9]Shima S,Matsuoka H,Iwamoto T,et al.Antimicrobial action ofε-poly-L-lysine[J].Antibiot,1984(37):1 449-1 455.
[10]刘蔚,周涛.ε-聚赖氨酸抑菌机理研究[J].食品科学,2009,30(9):15-20.
[11]Vaara M,Vaara T.Polycation as outer membrane-disorganizing agents[J].Antimicrob.Agents Chemother,1983(24):114-122.
[12]Hara S,Yamakawa M.A novel type of antibacterial peptide isolated from the silkworm,Bombyx mori[J].J Biol Chem,1995(4):29 923-29 927.
[13]施庆珊,陈仪本,欧阳友生.ε-聚氨酸的微生物合成与降解[J].生物技术,2004,14(6):77-79.
[14]曾庆梅,谢慧明,潘见,等.超高压处理对枯草芽孢杆菌超微结构的影响[J].高压物理学报,2006,20(1):83-87.
[15]张东荣,王正刚,毛忠贵.聚赖氨酸的研究进展[J].氨基酸和生物资源,2005(2):48-51.
[16]Masanobu Nishikawaand Kenichi Ogawa.Distribution of microbes producing antimicrobialε-Poly-L-Lysine polymers in soil microflora determined by a novel method[J].American Society for Microbiology Appl.Environ.Microbiol,2002(7):3 575-3 581.
[17]Shima S,Oshima S,Sakai H.Biosynthesis ofε-poly-L-lysine bywashedmyceliaum of Streptomyces albulus No-346[J].Nippon Nogeikagaku Kaishi,1983(7):221-226.
[18]Mitsuaki Kito,Rika Takimoto,Toyokazu Yoshida,et al.Purification and characterization of anε-poly-L-lysine-degrading enzyme from anε-poly-L-lysine-producing strain of Streptomyces albulus[J].Arch Microbiol,2002(4):325-330.
[19]吴琼,田文莉.天然食品防腐剂ε-聚L-赖氨酸的研究进展[J].食品科技,2004(5):33-36.
[20]刘盛荣.ε-聚赖氨酸生物合成及代谢调控研究[D].广州:华南理工大学,2012.
[21]李树,陈旭升,廖莉娟,等.ε-聚赖氨酸产生菌的筛选方法改进[J].食品与生物技术学报,2010,29(2)):282-287.
[22]Shih I.L,Shen M.H,Van Y.T.Microbial synthesis of poly(ε-lysine)and its various applications[J].Bioresource Technology,2006(2):1 148-1 159.
[23]张全景,冯小海,徐虹,等.ε-聚赖氨酸在冷鲜猪肉保鲜中的应用[J].食品科学,2011,32(2):290-296.
[24]袁秋萍,陈劼,朱旭君,等.ε-聚赖氨酸在牛肉干加工中的应用研究[J].食品工业,2011(7):61-63.
[25]莫树平,张菊梅,吴清平,等.ε-聚赖氨酸复合生物防腐剂对广式腊肠的防腐效果研究[J].食品研究与开发,2010,31(12):224-229.
[26]侯伟峰,谢晶,林永艳.ε-聚赖氨酸在南美白对虾保鲜上的应用[J].湖南农业科学,2011(9):127-130,143.
[27]Ting H.Y,Ishizaki S,Tanka.ε-polysine improves the quality of surimi products[J].Journal of Muscle Foods,1999(10):279-294.
[28]蔡瑞,袁亚宏,王周利,等.ε-聚赖氨酸对脂环酸芽孢杆菌生长与产物代谢的影响[J].农业机械学报,2015,46(10):285-289,327.
[29]宋萌,付强,时艺翡,等.ε-聚赖氨酸复配防腐剂在酱腌菜中的应用[J].食品科学,2018,39(10):276-282.
[30]李新建,薛毅珑,罗芸,等.海藻酸盐-多聚赖氨酸-海藻酸盐微胶囊膜的强度和生物相容度测定[J].军医进修学院学报,2001,22(2):94-96.
[31]Hugues J P,Shen Wei Chiang.Conjugation of met-hotrexate to poly(L-lysine)increases drug transport and overcomes drug resistance in cultured cells[J].Proc NatlA-cadSciU SA.,1978,75(8):3 867-3 870.
[32]刘德伍,李国辉,曹勇,等.以多聚赖氨酸为底物培养人表皮细胞的实验观察[J].华中医学杂志,1998,22(1):30-31.
[33]刘彦春,王炜,曹谊林,等.包埋后的聚羧基乙酸与软骨细胞体外培养实验研究[J].中华显微外科杂志,1993,21(1):36-38.
[34]曲春枫,王学东,苗乃法,等.乳糖-聚赖氨酸复合物对肝细胞导向能力的研究[J].中国生化药物杂志,2000,21(4):170-172.
[35]黄国昌,边水根.ε-聚赖氨酸研究进展[J].江西科学,2006(6):538-544.
[2]于雪骊,刘长江,杨玉红,等.天然食品防腐剂ε-多聚赖氨酸的研究现状及应用前景[J].食品工业科技,2007(4):226-227,180.
[3]S Shima,H Sakai.Polylysineproduced by Streptomyces.partⅡtaxonomy and fermentation studies[J].Agric Biol Chem,1981,45(11):2 497-2 502.
[4]董惠钧.生物防腐剂ε-聚赖氨酸的初步研究[D].天津:天津科枝大学,2003.
[5]Neda K,Sakutai T,Takahashi M,et al.Two-generation reproduction study with teratology test ofε-poly-L-lysine by dietaryadministration in rats[J].Jpn Pharmacol Ther,1999(27):1 139-1 159.
[6]Hiraki J.ε-Polylysine,its development and utilization[J].Fine Chem,2000(29):18-25.
[7]金丰秋,金其荣.新型生物防腐剂---聚赖氨酸[J].中国食品添加剂,2003(5):87,73.
[8]刘慧,徐红华,王明丽.聚赖氨酸抑菌性能的研究[J].东北农业大学学报,2000,31(3):294-298.
[9]Shima S,Matsuoka H,Iwamoto T,et al.Antimicrobial action ofε-poly-L-lysine[J].Antibiot,1984(37):1 449-1 455.
[10]刘蔚,周涛.ε-聚赖氨酸抑菌机理研究[J].食品科学,2009,30(9):15-20.
[11]Vaara M,Vaara T.Polycation as outer membrane-disorganizing agents[J].Antimicrob.Agents Chemother,1983(24):114-122.
[12]Hara S,Yamakawa M.A novel type of antibacterial peptide isolated from the silkworm,Bombyx mori[J].J Biol Chem,1995(4):29 923-29 927.
[13]施庆珊,陈仪本,欧阳友生.ε-聚氨酸的微生物合成与降解[J].生物技术,2004,14(6):77-79.
[14]曾庆梅,谢慧明,潘见,等.超高压处理对枯草芽孢杆菌超微结构的影响[J].高压物理学报,2006,20(1):83-87.
[15]张东荣,王正刚,毛忠贵.聚赖氨酸的研究进展[J].氨基酸和生物资源,2005(2):48-51.
[16]Masanobu Nishikawaand Kenichi Ogawa.Distribution of microbes producing antimicrobialε-Poly-L-Lysine polymers in soil microflora determined by a novel method[J].American Society for Microbiology Appl.Environ.Microbiol,2002(7):3 575-3 581.
[17]Shima S,Oshima S,Sakai H.Biosynthesis ofε-poly-L-lysine bywashedmyceliaum of Streptomyces albulus No-346[J].Nippon Nogeikagaku Kaishi,1983(7):221-226.
[18]Mitsuaki Kito,Rika Takimoto,Toyokazu Yoshida,et al.Purification and characterization of anε-poly-L-lysine-degrading enzyme from anε-poly-L-lysine-producing strain of Streptomyces albulus[J].Arch Microbiol,2002(4):325-330.
[19]吴琼,田文莉.天然食品防腐剂ε-聚L-赖氨酸的研究进展[J].食品科技,2004(5):33-36.
[20]刘盛荣.ε-聚赖氨酸生物合成及代谢调控研究[D].广州:华南理工大学,2012.
[21]李树,陈旭升,廖莉娟,等.ε-聚赖氨酸产生菌的筛选方法改进[J].食品与生物技术学报,2010,29(2)):282-287.
[22]Shih I.L,Shen M.H,Van Y.T.Microbial synthesis of poly(ε-lysine)and its various applications[J].Bioresource Technology,2006(2):1 148-1 159.
[23]张全景,冯小海,徐虹,等.ε-聚赖氨酸在冷鲜猪肉保鲜中的应用[J].食品科学,2011,32(2):290-296.
[24]袁秋萍,陈劼,朱旭君,等.ε-聚赖氨酸在牛肉干加工中的应用研究[J].食品工业,2011(7):61-63.
[25]莫树平,张菊梅,吴清平,等.ε-聚赖氨酸复合生物防腐剂对广式腊肠的防腐效果研究[J].食品研究与开发,2010,31(12):224-229.
[26]侯伟峰,谢晶,林永艳.ε-聚赖氨酸在南美白对虾保鲜上的应用[J].湖南农业科学,2011(9):127-130,143.
[27]Ting H.Y,Ishizaki S,Tanka.ε-polysine improves the quality of surimi products[J].Journal of Muscle Foods,1999(10):279-294.
[28]蔡瑞,袁亚宏,王周利,等.ε-聚赖氨酸对脂环酸芽孢杆菌生长与产物代谢的影响[J].农业机械学报,2015,46(10):285-289,327.
[29]宋萌,付强,时艺翡,等.ε-聚赖氨酸复配防腐剂在酱腌菜中的应用[J].食品科学,2018,39(10):276-282.
[30]李新建,薛毅珑,罗芸,等.海藻酸盐-多聚赖氨酸-海藻酸盐微胶囊膜的强度和生物相容度测定[J].军医进修学院学报,2001,22(2):94-96.
[31]Hugues J P,Shen Wei Chiang.Conjugation of met-hotrexate to poly(L-lysine)increases drug transport and overcomes drug resistance in cultured cells[J].Proc NatlA-cadSciU SA.,1978,75(8):3 867-3 870.
[32]刘德伍,李国辉,曹勇,等.以多聚赖氨酸为底物培养人表皮细胞的实验观察[J].华中医学杂志,1998,22(1):30-31.
[33]刘彦春,王炜,曹谊林,等.包埋后的聚羧基乙酸与软骨细胞体外培养实验研究[J].中华显微外科杂志,1993,21(1):36-38.
[34]曲春枫,王学东,苗乃法,等.乳糖-聚赖氨酸复合物对肝细胞导向能力的研究[J].中国生化药物杂志,2000,21(4):170-172.
[35]黄国昌,边水根.ε-聚赖氨酸研究进展[J].江西科学,2006(6):538-544.