食品科学 ›› 2017, Vol. 38 ›› Issue (20): 20-26.doi: 10.7506/spkx1002-6630-201720004

• 生物工程 • 上一篇    下一篇

面包乳杆菌(Lactobacillus panis)C-M2细菌素的分离纯化及特性分析

单成俊,胡彦新,夏秀东,刘小莉,李莹,王英,章建浩,周剑忠   

  1. (1.南京农业大学食品科技学院,江苏?南京 210095;2.江苏省农业科学院农产品加工研究所,江苏?南京 210014)
  • 出版日期:2017-10-25 发布日期:2017-09-29
  • 基金资助:
    江苏省水产三新工程项目(Y2015-29)

Purification and Characterization of the Bacteriocin Produced by Lactobacillus panis C-M2

SHAN Chengjun, HU Yanxin, XIA Xiudong, LIU Xiaoli, LI Ying, WANG Ying, ZHANG Jianhao, ZHOU Jianzhong   

  1. (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
  • Online:2017-10-25 Published:2017-09-29

摘要: 本实验对面包乳杆菌C-M2所产的新型细菌素进行分离纯化和特性研究。通过乙酸乙酯萃取、阳离子交换层析和半制备液相三步分离纯化该细菌素。最终细菌素的比活力达到5?044.96?AU/mg,纯化倍数为79.8?倍,但回收率仅为0.35%。通过液相色谱-串联质谱法分析,该细菌素的分子质量为863.52?D,氨基酸序列为MVKKTSAV,它是一种新型的Ⅱ类细菌素。该细菌素具有广泛的抑菌谱,可以抑制革兰氏阳性和阴性的食品腐败菌。该细菌素对热和pH值稳定,即使在121?℃灭菌15?min,仍保留82.1%的抑菌活性,在pH?6条件下保留85.6%的抑菌活性。它能被多种蛋白酶失活,不能被脂肪酶和淀粉酶失活,这些结果表明该细菌素具有作为食品生物防腐剂的潜在应用价值。

关键词: 面包乳杆菌, 细菌素, 分离纯化, 抑菌特性

Abstract: The present study aimed to purify and characterize a novel bacteriocin produced by Lactobacillus panis C-M2. The bacteriocin was purified through sequential ethyl acetate extraction, cation exchange chromatography and semi-preparative high-performance liquid chromatography (RP-HPLC). Finally, the specific activity reached 5 044.96 AU/mg and the purification fold was 79.8, but the recovery was only 0.35%. The bacteriocin had a molecular mass of 863.52 D and its N-terminal sequence was MVKKTSAV as determined by LC-MS/MS, showing low similarity with other class II bacteriocins reported earlier. It showed a good stability to heat and pH and retained 82.1% of the original antibacterial activity even after exposure to 121 ℃ for 15 min and retained 85.6% of the original activity at pH 6. The bacteriocin could be totally inactivated after treatment with protease, but it was not sensitive to lipase or amylase. These results indicate the potential of the bacteriocin for application in food preservation.

Key words: Lactobacillus panis, bacteriocin, purification, antimicrobial activity

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