摘要
乳酸菌细菌素是由乳酸菌在代谢过程中通过核糖体合成机制产生的一类具有抗菌活性的多肽。已有的研究表明乳酸菌细菌素具有作为食品防腐剂的潜力,目前由乳酸链球菌产生的Nisin已被允许作为食品防腐剂。然而,很多具有良好抗菌活性的细菌素,因抗菌作用机制不明确,限制了其在食品等领域的应用。显微技术、细胞模型制备、荧光探针技术、圆二色谱技术等被用于乳酸菌细菌素抗菌作用机制的研究。乳酸菌细菌素抗菌作用机制包括细胞膜损伤机制和细菌素的胞内作用形式。其中以细胞膜损伤机制为主,这一机制又包括无特异性靶点的"膜穿孔"机制及有特异性靶点(如LipidⅡ和某些膜蛋白)的作用机制。乳酸菌细菌素的胞内作用形式是通过干扰细胞内核酸和蛋白质等物质的正常代谢来发挥抗菌作用。乳酸菌细菌素的抗菌作用机制并不是单一的,一种细菌素可以通过多种不同的作用机制发挥作用,而同一种细菌素对于不同的靶细胞也会有不同的作用机制。探讨细菌素的抗菌作用机制,可为其在多领域的高效应用提供良好的科学依据。
Lactic acid bacteria(LAB)bacteriocin is a kind of antimicrobial peptides produced by LAB through ribosome synthesis mechanism during metabolism.Previous studies have shown that LAB bacteriocins have potential as food preservatives,and Nisin produced by Streptococcus lactate has been approved as food preservatives.However,many LAB with good antibacterial activity have limited their application in food and other fields due to unclear antibacterial mechanism.Microscopy,cell model preparation,fluorescence probe technique and circular dichroism technique have been used to study the antibacterial mechanism of bacteriocins.The antibacterial mechanism of bacteriocins includes the damage mechanism of cell membrane and the intracellular action form of bacteriocins.Which is given priority to with cell membrane damage mechanism,this mechanism,including the membrane perforation mechanism with no specific target and specific target(such as LipidⅡand some membrane proteins)action mechanism.LAB bacteriocins,the form of intracellular action,play an antibacterial role by interfering with the normal metabolism of substances such as nucleic acids and proteins in cells.The antibacterial action mechanism of bacteriocins is not a single one.One bacteriocin can play its role through a variety of different mechanisms,and another bacteriocin will have different mechanisms for different target cells.The research on the antibacterial mechanism of bacteriocins can provide a good scientific basis for its efficient application in many fields.
作者
王利君
郦萍
付碧石
顾青
WANG Lijun;LI Ping;FU Bishi;GU Qing(College of Life Sciences,Yangtze University,Jingzhou 434025,China;Key Laboratory for Food Microbial Technology of Zhejiang Province,Zhejiang Gongshang University,Hangzhou 310000,China)
出处
《食品科技》
CAS
北大核心
2020年第1期36-42,共7页
Food Science and Technology
基金
国家自然科学基金项目(31871775)。
作者简介
王利君(1994—),女,硕士研究生,研究方向为食品微生物技术。;通信作者:顾青
