细菌素的研究与应用进展

doi:10.13560/j.cnki.biotech.bull.1985.2020-0863

摘要/Abstract

摘要：

随着食品安全问题日益受到国际社会的重视,以食品腐败/致病菌为靶点的细菌素应用受到了广泛关注。细菌素作为安全的天然防腐剂,可通过成孔、抑制细胞壁/核酸/蛋白质合成等不同的作用方式有效地抵抗食源性病原体。然而,抗细菌素突变菌株的出现和传播正阻碍着食品安全,越来越多的人开始注意食源性病原体对细菌素的耐药性现象,这将有助于人们对细菌素耐药性问题的深入研究。综述了细菌素的分类、合成和抑菌机理及生产方法,介绍了细菌对细菌素产生抗性的机制以及减轻细菌素耐药性的方法,进一步阐明了细菌素在食品保鲜中作为天然防腐剂的潜在应用。

关键词: 细菌素, 分类, 抑菌机理, 耐药性, 食品防腐

Abstract:

As food safety issues are increasingly valued by the international community,the application of bacteriocins that target food spoilage/pathogenic bacteria has received great attention. As a safe natural preservative,bacteriocin can effectively resist food-borne pathogens through different modes of action,like pore formation and inhibition of cell-wall/nucleic acid/protein synthesis. However,emergence and spread of mutant strains resistant to bacteriocins is hampering food safety. More and more people have begun to know the phenomenon of food pathogens resistances to bacteriocins,and this is conducive for people to have the deep study of bacteriocin drug-resistance. This article reviews the classification,synthesis,antibacterial mechanism,and production methods of bacteriocins,introduces the mechanism of bacterial resistance to bacteriocin and the methods of reducing bacteriocin resistance to drug,and further clarifies the potential application of bacteriocin as a natural preservative in food preservation.

Key words: bacteriocins, classification, antibacterial mechanism, drug resistance, food preservation

田露, 吴咪, 缑敬轩, 龚国利. 细菌素的研究与应用进展[J]. 生物技术通报, 2021, 37(4): 224-233.

TIAN Lu, WU Mi, GOU Jing-xuan, GONG Guo-li. Research and Application Progress of Bacteriocin[J]. Biotechnology Bulletin, 2021, 37(4): 224-233.

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Class		细菌素的特征Characteristics of bacteriocins	举例Examples	参考文献Reference
I	Ia	羊毛硫细菌素（<5 kD含有羊毛硫氨酸和β-甲基羊毛硫氨酸的肽） Lantibiotics(< 5 kD peptides containing lanthionine and β - methyllanthionine)	Nisin	[5]
	Ib	含有labyrinthin和labionin的碳环羊毛硫细菌素 Carbacyclic lantibiotics containing labyrinthin and labionin	Labyrinthopeptin A1	[15]
	Ic	Sactibiotics（发夹结构和硫键） Sactibiotics（hairpin structure and disulfide bond）	Thuricin CD	[16]
II	IIa	主要由Pediococcus、Lactobacillus、Leuconostoc和Enterococcus菌株产生,热稳定性小分子多肽,具有抗单核细胞增生李斯特菌活性 Small heat-stable peptides with anti Listeria monocytogenes activity, mainly produced by strains of Pediococcus, Lactobacillus, Leuconostoc and Enterococcus	Acidocin A, bavaricin A and pediocin PA-1	[17-18]
	IIb	两肽细菌素,其活性取决于两种肽的互补作用 The activity of dipeptide bacteriocin depends on the complementary action of the two peptides	Lactococcin G, lactacin F and plantaricin J/K	[19-20]
	IIc	N和C末端共价连接的环状细菌素 N-terminal and C-terminal covalently linked circular bacteriocins	Acidocin B, gassericin A and uberolysin	[21-22]
	IId	未修饰的,线性的,非类片菌素 Unmodified, linear, non pediocin-like bacteriocins	Lacticin Z, carnobacteriocin A and enterocin Q	[12,23]
III		大而（> 30 kD）热不稳定细菌素,主要由乳杆菌产生 Large molecules（> 30 kD）sensitive to heat, mainly produced by Lactobacillus	Lactacin B, helveticin J and enterolysin A	[13]

Class		细菌素的特征Characteristics of bacteriocins	举例Examples	参考文献Reference
I	Ia	羊毛硫细菌素（<5 kD含有羊毛硫氨酸和β-甲基羊毛硫氨酸的肽） Lantibiotics(< 5 kD peptides containing lanthionine and β - methyllanthionine)	Nisin	[5]
	Ib	含有labyrinthin和labionin的碳环羊毛硫细菌素 Carbacyclic lantibiotics containing labyrinthin and labionin	Labyrinthopeptin A1	[15]
	Ic	Sactibiotics（发夹结构和硫键） Sactibiotics（hairpin structure and disulfide bond）	Thuricin CD	[16]
II	IIa	主要由Pediococcus、Lactobacillus、Leuconostoc和Enterococcus菌株产生,热稳定性小分子多肽,具有抗单核细胞增生李斯特菌活性 Small heat-stable peptides with anti Listeria monocytogenes activity, mainly produced by strains of Pediococcus, Lactobacillus, Leuconostoc and Enterococcus	Acidocin A, bavaricin A and pediocin PA-1	[17-18]
	IIb	两肽细菌素,其活性取决于两种肽的互补作用 The activity of dipeptide bacteriocin depends on the complementary action of the two peptides	Lactococcin G, lactacin F and plantaricin J/K	[19-20]
	IIc	N和C末端共价连接的环状细菌素 N-terminal and C-terminal covalently linked circular bacteriocins	Acidocin B, gassericin A and uberolysin	[21-22]
	IId	未修饰的,线性的,非类片菌素 Unmodified, linear, non pediocin-like bacteriocins	Lacticin Z, carnobacteriocin A and enterocin Q	[12,23]
III		大而（> 30 kD）热不稳定细菌素,主要由乳杆菌产生 Large molecules（> 30 kD）sensitive to heat, mainly produced by Lactobacillus	Lactacin B, helveticin J and enterolysin A	[13]