Zhang Fei, Ding Jiajia, Liu Shu, Huang Guoqiang, Deng Shulin, Gao Mengyu, Liu Hualin, Lv Wanjing, Zeng Xin, Xin Bingyue, Xu Congcong
Anhui Province Key Laboratory of Pollutant Sensitive Materials and Environmental Remediation, College of Life Sciences, Huaibei Normal University, Huaibei, Anhui, China.
National Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, China.
Appl Environ Microbiol. 2025 Apr 23;91(4):e0006725. doi: 10.1128/aem.00067-25. Epub 2025 Mar 25.
can cause severe listeriosis, with the consumption of contaminated food being an important route of its transmission. Biopreservatives can be used for the prevention and control of in food. In this study, we identified a novel lantibiotic, mycoidesin, with potent bacteriostatic activity against . It exhibited 4- to 16-fold higher bacteriostatic activity against the strains than nisin A. Analysis of the mode of action of mycoidesin revealed that it exerted bacteriostatic activity against ATCC 19111 at low and high concentrations (1×-32× MIC, 0.39-12.5 µM). It blocked cell wall synthesis by binding to Lipid II and inhibiting the growth of . For other sensitive strains, such as CMCC 63301, mycoidesin exerted a bacteriostatic effect at a low concentration (1× MIC, 1.56 µM) via the same mechanism, whereas it exerted a bactericidal effect at high concentrations (2×-8× MIC, 3.13-12.5 µM), which can damage the cell membrane and cause cell death. The stability test showed that mycoidesin had increased stability compared to nisin A. Additionally, mycoidesin showed low cytotoxic and hemolytic activity. Furthermore, mycoidesin effectively inhibited the growth of in beef and delayed the decline in beef quality. Our study demonstrates the potential of mycoidesin as a biopreservative to prevent contamination and improve the safety of meat and meat products in the food industry.
This study aimed to identify highly effective, stable, and safe natural bacteriocin preservatives with anti- activity. We isolated a novel class II lantibiotic, mycoidesin, which exhibited more efficient bacteriostatic activity against and increased stability compared to the applied bacteriocin food preservative, nisin A. Mycoidesin also showed favorable biosafety. Moreover, mycoidesin could be effectively used for controlling in beef, demonstrating its potential as a biopreservative to prevent -related contamination and improve the safety of meat and meat products in the agricultural and food industries.
可导致严重的李斯特菌病，食用受污染食物是其重要传播途径。生物防腐剂可用于食品中李斯特菌的预防和控制。在本研究中，我们鉴定出一种新型羊毛硫抗生素——类枝原体素，它对李斯特菌具有强大的抑菌活性。与乳酸链球菌素A相比，它对李斯特菌菌株的抑菌活性高4至16倍。对类枝原体素作用模式的分析表明，它在低浓度和高浓度（1×-32× MIC，0.39-12.5 μM）下均对李斯特菌ATCC 19111具有抑菌活性。它通过与脂质II结合并抑制李斯特菌的生长来阻断细胞壁合成。对于其他敏感菌株，如李斯特菌CMCC 63301，类枝原体素通过相同机制在低浓度（1× MIC，1.56 μM）下发挥抑菌作用，而在高浓度（2×-8× MIC，3.13-12.5 μM）下发挥杀菌作用，这会破坏细胞膜并导致细胞死亡。稳定性测试表明，与乳酸链球菌素A相比，类枝原体素的稳定性有所提高。此外，类枝原体素的细胞毒性和溶血活性较低。此外，类枝原体素有效抑制了牛肉中李斯特菌的生长，并延缓了牛肉品质的下降。我们的研究证明了类枝原体素作为生物防腐剂在预防食品工业中李斯特菌污染以及提高肉类和肉类产品安全性方面的潜力。
本研究旨在鉴定具有抗李斯特菌活性的高效、稳定且安全的天然细菌素防腐剂。我们分离出一种新型II类羊毛硫抗生素——类枝原体素，与应用的细菌素食品防腐剂乳酸链球菌素A相比，它对李斯特菌表现出更高效的抑菌活性且稳定性增强。类枝原体素还显示出良好的生物安全性。此外，类枝原体素可有效用于控制牛肉中的李斯特菌，证明了其作为生物防腐剂在预防农业和食品工业中与李斯特菌相关的污染以及提高肉类和肉类产品安全性方面的潜力。
