Montville T J, Bruno M E
New Jersey Agricultural Experiment Station, Department of Food Science, Cook College, Rutgers, State University of New Jersey, New Brunswick 08903-0231.
Int J Food Microbiol. 1994 Dec;24(1-2):53-74. doi: 10.1016/0168-1605(94)90106-6.
While bacteriocins from lactic acid bacteria (LAB) have generated tremendous interest among food microbiologists, they are not unique. The biosphere is awash with antimicrobial proteins such as colicins, defensins, cecropins, and magainins. These proteins share many characteristics. They are low molecular weight, cationic, amphiphilic, tend to aggregate and are benign to the producing organism. In cases where the mode of action has been investigated, the cell membrane appears to be the site of action. There is increasing evidence that bacteriocins from many bacterial genera also share these characteristics. After a brief introduction on the significance of LAB bacteriocins, this review provides some background on proton motive force. Current studies of mechanisms for various bacteriocins are reviewed. Evidence is then introduced that bacteriocins produced by lactic acid bacteria act by the common mechanism of depleting proton motive force. The role and importance of energized membranes in this process is examined. These observations are linked to literature which demonstrates that many other classes of antimicrobial proteins act by the same mechanism. Questions regarding the role of receptor proteins and the physical mechanism by which PMF is depleted remain unresolved.
虽然来自乳酸菌（LAB）的细菌素引起了食品微生物学家的极大兴趣，但它们并非独一无二。生物圈中充斥着抗菌蛋白，如大肠杆菌素、防御素、天蚕素和蛙皮素。这些蛋白质具有许多共同特征。它们分子量低、带正电荷、具有两亲性、易于聚集，并且对产生它们的生物体无害。在已研究作用方式的情况下，细胞膜似乎是作用位点。越来越多的证据表明，来自许多细菌属的细菌素也具有这些特征。在简要介绍乳酸菌细菌素的重要性之后，本综述提供了一些关于质子动力势的背景知识。综述了目前对各种细菌素作用机制的研究。随后引入证据表明，乳酸菌产生的细菌素通过耗尽质子动力势的共同机制发挥作用。研究了带电膜在此过程中的作用和重要性。这些观察结果与文献相关，文献表明许多其他类别的抗菌蛋白也通过相同的机制发挥作用。关于受体蛋白的作用以及质子动力势耗尽的物理机制的问题仍未解决。
