Lv Xinran, Du Jingfang, Jie Yu, Zhang Bolin, Bai Fengling, Zhao Hongfei, Li Jianrong
College of Biological Science and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road Haidian District, Beijing, 100083, People's Republic of China.
College of Food Science and Engineering, Bohai University, 19 Keji Road, Songshan New District, Jinzhou, 121013, Liaoning, People's Republic of China.
World J Microbiol Biotechnol. 2017 Aug;33(8):156. doi: 10.1007/s11274-017-2320-8. Epub 2017 Jul 12.
Vibrio parahaemolyticus: is recognized as the main cause of gastroenteritis associated with consumption of seafood. Bacteriocin-producing Lactobacillus plantarum FGC-12 isolated from golden carp intestine had strong antibacterial activity toward V. parahaemolyticus. The fish-borne bacteriocin was purified by a three-step procedure consisting of ethyl acetate extraction, gel filtration chromatography and high performance liquid chromatography. Its molecular weight was estimated at 4.1 kDa using SDS-PAGE. The fish-borne bacteriocin reached the maximum production at stationary phase after 20 h. It was heat-stable (30 min at 121 °C) and remained active at pH range from 3.0 to 5.5, but was sensitive to nutrasin, papain and pepsin. Its minimum inhibitory concentration for V. parahaemolyticus was 6.0 mg/ml. Scanning electron microscopy analysis showed that the fish-borne bacteriocin disrupted cell wall of V. parahaemolyticus. The antibacterial mechanism of the fish-borne bacteriocin against V. parahaemolyticus might be described as action on membrane integrity in terms of the leakage of electrolytes, the losses of NaK-ATPase, AKP and proteins. The addition of the fish-borne bacteriocin to shrimps leaded V. parahaemolyticus to reduce 1.3 log units at 4 °C storage for 6 day. Moreover, a marked decline in total volatile base nitrogen and total viable counts was observed in bacteriocin treated samples than the control. It is clear that this fish-borne bacteriocin has promising potential as biopreservation for the control of V. parahaemolyticus in aquatic products.
被认为是与食用海鲜相关的肠胃炎的主要病因。从鲤鱼肠道分离出的产细菌素植物乳杆菌FGC - 12对副溶血性弧菌具有很强的抗菌活性。这种鱼源细菌素通过三步法进行纯化，包括乙酸乙酯萃取、凝胶过滤色谱和高效液相色谱。使用SDS - PAGE估计其分子量为4.1 kDa。鱼源细菌素在20小时后进入稳定期时产量达到最高。它具有热稳定性（121°C下30分钟），在pH值3.0至5.5范围内仍保持活性，但对抑肽酶、木瓜蛋白酶和胃蛋白酶敏感。其对副溶血性弧菌的最小抑菌浓度为6.0 mg/ml。扫描电子显微镜分析表明，鱼源细菌素破坏了副溶血性弧菌的细胞壁。鱼源细菌素对副溶血性弧菌的抗菌机制可能是从电解质泄漏、NaK - ATP酶、碱性磷酸酶和蛋白质损失方面对膜完整性产生作用。在4°C下储存6天时，向虾中添加鱼源细菌素可使副溶血性弧菌数量减少1.3个对数单位。此外，与对照组相比，在经细菌素处理的样品中观察到总挥发性盐基氮和总活菌数显著下降。显然，这种鱼源细菌素作为生物防腐剂在控制水产品中的副溶血性弧菌方面具有广阔的应用前景。
