从中国西藏奶酪中分离的屎肠球菌T1产生的具有抗假单胞菌活性的新型肠球菌素T1
A novel enterocin T1 with anti-Pseudomonas activity produced by Enterococcus faecium T1 from Chinese Tibet cheese.
作者信息
Liu Hui, Zhang Lanwei, Yi Huaxi, Han Xue, Gao Wei, Chi Chunliang, Song Wei, Li Haiying, Liu Chunguang
机构信息
School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, 150090, Heilongjiang, China.
College of Life Sciences, Heilongjiang University, Harbin, 150070, Heilongjiang, China.
出版信息
World J Microbiol Biotechnol. 2016 Feb;32(2):21. doi: 10.1007/s11274-015-1973-4. Epub 2016 Jan 8.
An enterocin-producing Enterococcus faecium T1 was isolated from Chinese Tibet cheese. The enterocin was purified by SP-Sepharose and reversed phase HPLC. It was identified as unique from other reported bacteriocins based on molecular weight (4629 Da) and amino acid compositions; therefore it was subsequently named enterocin T1. Enterocin T1 was stable at 80-100 °C and over a wide pH range, pH 3.0-10.0. Protease sensitivity was observed to trypsin, pepsin, papain, proteinase K, and pronase E. Importantly, enterocin T1 was observed to inhibit the growth of numerous Gram-negative and Gram-positive bacteria including Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes. Take together, these results suggest that enterocin T1 is a novel bacteriocin with the potential to be used as a bio-preservative to control Pseudomonas spp. in food.
从中国西藏奶酪中分离出一株产肠球菌素的屎肠球菌T1。该肠球菌素通过SP-琼脂糖凝胶和反相高效液相色谱进行纯化。基于分子量（4629 Da）和氨基酸组成，它被鉴定为与其他已报道的细菌素不同；因此，它随后被命名为肠球菌素T1。肠球菌素T1在80-100°C以及pH 3.0-10.0的宽pH范围内稳定。观察到它对胰蛋白酶、胃蛋白酶、木瓜蛋白酶、蛋白酶K和链霉蛋白酶E敏感。重要的是，观察到肠球菌素T1能抑制多种革兰氏阴性菌和革兰氏阳性菌的生长，包括恶臭假单胞菌、铜绿假单胞菌、荧光假单胞菌、大肠杆菌、鼠伤寒沙门氏菌、弗氏志贺氏菌、宋内氏志贺氏菌、金黄色葡萄球菌、单核细胞增生李斯特菌。综上所述，这些结果表明肠球菌素T1是一种新型细菌素，具有用作生物防腐剂来控制食品中假单胞菌属的潜力。
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