Li Jingjing, Pan Dan, Yi Juanjuan, Hao Limin, Kang Qiaozhen, Liu Xin, Lu Laizheng, Lu Jike
School of Life Sciences, Zhengzhou University, Zhengzhou, Henan 450001, China.
The Quartermaster Research Institute of Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China.
Carbohydr Polym. 2019 Nov 1;223:115115. doi: 10.1016/j.carbpol.2019.115115. Epub 2019 Jul 25.
Nisin has been extensively employed in food industry as an antimicrobial peptide, but the proteolytic degradation and interference by food components resulted in the decrease of its antimicrobial activity. This study intends to explore the protective effect of β-cyclodextrin (β-CD) on nisin and corresponding interactions involved. The antibacterial experiments indicated that the combination of nisin and β-CD could provide a better antibacterial effect on cooked pork meat. Spectral analysis with UV-vis and fluorescence spectroscopy showed that the micro-environment of nisin could be influenced by β-CD. Tricine-SDS-PAGE results exhibited that the combination of nisin and β-CD could delay the degradation of nisin and improve its stability in the presence of trypsin. In sum, the study provided a potential approach to improve the stability of nisin, especially in the presence of trypsin.
乳链菌肽作为一种抗菌肽已在食品工业中广泛应用，但蛋白水解降解以及食品成分的干扰导致其抗菌活性降低。本研究旨在探讨β-环糊精（β-CD）对乳链菌肽的保护作用及相关相互作用。抗菌实验表明，乳链菌肽与β-CD组合对熟猪肉具有更好的抗菌效果。紫外可见光谱和荧光光谱分析表明，β-CD可影响乳链菌肽的微环境。Tricine-SDS-PAGE结果显示，乳链菌肽与β-CD组合可延缓乳链菌肽的降解，并提高其在胰蛋白酶存在下的稳定性。总之，该研究提供了一种提高乳链菌肽稳定性的潜在方法，尤其是在胰蛋白酶存在的情况下。
