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具有广谱抗菌活性的PCZ4中细菌素的挖掘及其对乌鳢的生物保鲜作用

Bacteriocin Mining in PCZ4 with Broad-Spectrum Antibacterial Activity and Its Biopreservative Effects on Snakehead Fish.

作者信息

Du Hechao, Li Siyu, Yao Hongliang, Wang Nannan, Zhao Ruiqiu, Meng Fanqiang

机构信息

College of Animal Science and Food Engineering, Jinling Institute of Technology, 130 Xiaozhuang Central Village, Nanjing 210046, China.

College of Veterinary Medicine, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China.

出版信息

Foods. 2024 Nov 29;13(23):3863. doi: 10.3390/foods13233863.

DOI:10.3390/foods13233863
PMID:39682938
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11639900/
Abstract

Some lactic acid bacteria (LAB) produce antibacterial substances such as bacteriocins, making them promising candidates for food preservation. In our study, PCZ4-a strain with broad-spectrum antibacterial activity-was isolated from traditional fermented kimchi in Sichuan. Whole-genome sequencing of PCZ4 revealed one chromosome and three plasmids. Through BAGEL4 mining, classes IIa and IIb bacteriocin plantaricin S were identified. Additionally, two new antibacterial peptides, Bac1109 and Bac2485, were predicted from scratch by limiting open reading frames. Furthermore, during refrigerated storage of snakehead fish, PCZ4 crude extract reduced the total bacterial count, slowed the increase in TVB-N and pH values, improved the sensory quality of the snakehead, and extended its shelf life by 2 days. Meanwhile, PCZ4 effectively inhibited the growth of artificially contaminated in snakehead fish. These findings indicate that PCZ4 can produce multiple antibacterial substances with strong potential for food preservation applications.

摘要

一些乳酸菌（LAB）会产生诸如细菌素等抗菌物质，这使得它们成为食品保鲜的有潜力的候选者。在我们的研究中，从四川传统发酵泡菜中分离出了具有广谱抗菌活性的PCZ4菌株。PCZ4的全基因组测序揭示了一条染色体和三个质粒。通过BAGEL4挖掘，鉴定出了IIa类和IIb类细菌素植物乳杆菌素S。此外，通过限制开放阅读框从头预测了两种新的抗菌肽Bac1109和Bac2485。此外，在冷藏保存乌鳢期间，PCZ4粗提物降低了总细菌数，减缓了TVB-N和pH值的升高，改善了乌鳢的感官品质，并将其货架期延长了2天。同时，PCZ4有效抑制了乌鳢中人工污染菌的生长。这些发现表明，PCZ4可以产生多种抗菌物质，在食品保鲜应用方面具有很强的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/895aaf232249/foods-13-03863-g010.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/e5e895752d5d/foods-13-03863-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/0c82f9af2903/foods-13-03863-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/895aaf232249/foods-13-03863-g010.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/54098518d7c2/foods-13-03863-g006.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/e5e895752d5d/foods-13-03863-g008.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/33f7/11639900/895aaf232249/foods-13-03863-g010.jpg

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