抗菌肽Jelleine-I的抑菌稳定性及Jelleine-I系列脂肽对柑橘果实绿霉病的控制效果

doi:10.7506/spkx1002-6630-20190918-233

食品科学 ›› 2020, Vol. 41 ›› Issue (13): 199-205.doi: 10.7506/spkx1002-6630-20190918-233

抗菌肽Jelleine-I的抑菌稳定性及Jelleine-I系列脂肽对柑橘果实绿霉病的控制效果

李心丹，马佳宏，王文军，曾凯芳

（1.西南大学食品科学学院，重庆 400715；2.西南大学食品贮藏与物流研究中心，重庆 400715）

出版日期:2020-07-15 发布日期:2020-07-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0401301）；重庆市社会事业与民生保障科技创新专项一般项目（cstc2017shms-xdny80058）

Stability of Antifungal Peptide Jelleine-I and Effect of Jelleine-I Lipopeptides on Controlling Citrus Postharvest Green Mold

LI Xindan, MA Jiahong, WANG Wenjun, ZENG Kaifang

(1. College of Food Science, Southwest University, Chongqing 400715, China;2. Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China)

Online:2020-07-15 Published:2020-07-29

摘要/Abstract

摘要： 为评价抗菌肽Jelleine-I对指状青霉（Penicillium digitatum）的抑菌稳定性以及Jelleine-I系列脂肽（P1、P2、P3、P4、P5、P6）对柑橘果实绿霉病的控制效果，研究了温度、pH值、阳离子和蛋白酶对Jelleine-I抑菌活性的影响，以及在离体和活体条件下Jelleine-I系列脂肽的控病效果。结果表明：Jelleine-I的抑菌活性具有热稳定性和耐酸碱性。经不同温度（40～80 ℃）和pH值（3～10）处理后，Jelleine-I仍能保持其对P. digitatum的抑菌活性；而不同阳离子会对Jelleine-I的抑菌活性产生不同的影响。Jelleine-I经Na＋（除高浓度200 mmol/L）和K＋处理后仍能保持原有的抑菌活性，但经Ca2＋处理后，Jelleine-I的抑菌活性减弱。Jelleine-I在低质量浓度的3 种蛋白酶中仍能保持其原有的抑菌活性，但随3 种蛋白酶质量浓度的增加，Jelleine-I的抑菌活性逐渐减弱。以Jelleine-I为母肽，连接6 种不同的天然抑菌物质形成的脂肽，都能有效控制柑橘绿霉病的发生，P1和P2的控病效果与Jelleine-I无明显差异，但其余4 种脂肽的控病能力均弱于Jelleine-I，可能与其疏水性过高有关。上述结果表明，抗菌肽Jelleine-I对P. digitatum的抑菌活性具有热稳定性、耐酸碱性以及对K＋、Na＋和低浓度蛋白酶不敏感的特点。综上，Jelleine-I及其脂肽P1和P2在柑橘采后保鲜领域具有极大的开发应用价值。

关键词: Jelleine-I, 抑菌稳定性, 脂肽, 绿霉病, 控制效果

Abstract: In order to evaluate the antifungal stability of peptide Jelleine-I against Penicillium digitatum and the effect of lipopeptides derived from Jelleine-I (P1, P2, P3, P4, P5, P6) on controlling citrus postharvest green mold, the effects of temperature, pH, cation and protease on the antifungal activity of Jelleine-I and the disease control effect of Jelleine-I lipolypeptides in vitro and in vivo was tested. The results showed that the antifungal activity of Jelleine-I against P. digitatum was thermostable and insensitive to pH, and remained stable at temperatures of 40–80 ℃ and pH 3–10. Different cations had different effects on the antibacterial activity of Jelleine-I, which was maintained after being treated with Na+ (expect for high concentration of 200 mmol/L) and K+, but decreased after being treated with Ca2+. The antifungal activity of Jelleine-I was maintained in the presence of one of three proteases at low concentration, but decreased gradually with increasing protease concentration. The lipopeptides formed by linking one of six different natural bacteriostatic substances to Jelleine-I were able to effectively control citrus postharvest green mold. The effect of lipopeptides P1 and P2 showed no significant difference from that of Jelleine-I, which was stronger than that of four other lipopeptides, possibly due to their excessive hydrophobicity. These results showed that the antifungal activity of Jelleine-I against P. digitatum was thermostable, resistant to acid and base, and insensitive to K+, Na+ and low concentrations of protease. In conclusion, Jelleine-I and lipopeptides P1 and P2 hold great promise for application in the field of citrus postharvest preservation.

Key words: Jelleine-I, antifungal stability, lipopeptides, green mold, control effect

中图分类号:

TS255.36

李心丹, 马佳宏, 王文军, 曾凯芳. 抗菌肽Jelleine-I的抑菌稳定性及Jelleine-I系列脂肽对柑橘果实绿霉病的控制效果[J]. 食品科学, 2020, 41(13): 199-205.

LI Xindan, MA Jiahong, WANG Wenjun, ZENG Kaifang. Stability of Antifungal Peptide Jelleine-I and Effect of Jelleine-I Lipopeptides on Controlling Citrus Postharvest Green Mold[J]. FOOD SCIENCE, 2020, 41(13): 199-205.

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抗菌肽Jelleine-I的抑菌稳定性及Jelleine-I系列脂肽对柑橘果实绿霉病的控制效果

Stability of Antifungal Peptide Jelleine-I and Effect of Jelleine-I Lipopeptides on Controlling Citrus Postharvest Green Mold

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