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从W3-2中分离出的一种新型细菌素及其生物学特性。

A novel bacteriocin isolated from W3-2 and its biological characteristics.

作者信息

Wang Zengguang, Zhang Yixuan, Chen Chengcheng, Fan Shichao, Deng Fangming, Zhao Lingyan

机构信息

College of Food Science and Technology, Hunan Agricultural University, Changsha, China.

Hunan Guotai Foods Co., Ltd., Yueyang, Hunan, China.

出版信息

Front Nutr. 2023 Jan 10;9:1111880. doi: 10.3389/fnut.2022.1111880. eCollection 2022.

DOI:10.3389/fnut.2022.1111880
PMID:36704783
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9872010/
Abstract

In this study, screening bacteriocin-producing strains from 2,000 plant-derived strains by agar well diffusion method was conducted. The corresponding produced bacteriocin was purified and identified by Sephadex gel chromatography, reversed-phase high-performance liquid chromatography (RP-HPLC), and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). Meanwhile, the biological characteristics of bacteriocin were investigated. The targeted strain W3-2 was obtained and identified as by morphological observation and 16S rRNA gene sequence analysis. Correspondingly, a novel bacteriocin (named plantaricin W3-2) produced by W3-2 with a molecular weight of 618.26 Da, and an amino acid sequence of AVEEE was separated, purified by Sephadex gel chromatography and RP-HPLC, and identified by LC-MS/MS. Further characteristics analysis displayed that plantaricin W3-2 had good thermal, pH stability, and broad-spectrum antimicrobial ability. In conclusion, plantaricin W3-2 can be used as a new food preservative.

摘要

本研究通过琼脂扩散法从2000株植物源菌株中筛选产细菌素的菌株。采用葡聚糖凝胶色谱法、反相高效液相色谱法（RP-HPLC）和液相色谱-串联质谱法（LC-MS/MS）对相应产生的细菌素进行纯化和鉴定。同时，对细菌素的生物学特性进行了研究。通过形态学观察和16S rRNA基因序列分析获得目标菌株W3-2并进行鉴定。相应地，分离得到了由W3-2产生的一种新型细菌素（命名为plantaricin W3-2），其分子量为618.26 Da，氨基酸序列为AVEEE，通过葡聚糖凝胶色谱法和RP-HPLC进行纯化，并通过LC-MS/MS进行鉴定。进一步的特性分析表明，plantaricin W3-2具有良好的热稳定性、pH稳定性和广谱抗菌能力。综上所述，plantaricin W3-2可作为一种新型食品防腐剂。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/2dbaab9bd618/fnut-09-1111880-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/8591cfb428db/fnut-09-1111880-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/3417b66efeb5/fnut-09-1111880-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/fba973a498e4/fnut-09-1111880-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/b79b6ad809f2/fnut-09-1111880-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/2dbaab9bd618/fnut-09-1111880-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/8591cfb428db/fnut-09-1111880-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/3417b66efeb5/fnut-09-1111880-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/fba973a498e4/fnut-09-1111880-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/b79b6ad809f2/fnut-09-1111880-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a30/9872010/2dbaab9bd618/fnut-09-1111880-g005.jpg

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