摘要

中国传统发酵蔬菜是一种优良的益生菌食品，含有对健康有益的益生菌乳酸菌。从贵州盐腌萝卜中分离得到的植物乳杆菌163中分离出分子量为825 Da的新型细菌素。基于质谱法推测，完整的氨基酸序列为YVCASPW，并命名为细菌素163-1。细菌素163-1在广泛的pH范围内（pH 3-6）具有高度热稳定性和稳定性，对蛋白酶K和胃蛋白酶敏感，并且不仅对乳酸菌（LAB）而且对包括革兰氏阳性菌和革兰氏阴性菌在内的其他食源性病原体具有广泛的抗微生物活性。细菌素163-1可以破坏细菌的细胞膜。透射电子显微镜和激光共聚焦显微镜对大肠杆菌和金黄色葡萄球菌细胞膜的观察显示细菌素163-1可导致在细胞膜上形成孔然后使细菌溶解。这种具有广谱抗菌活性的新型细菌素可用于蔬菜，水果和食品的保存以及农业生物防治。

Traditional Chinese fermented vegetables are excellent probiotic food with probiotic lactic acid bacteria that are benefical to the health. A novel bacteriocin with molecular weight, 825 Da was found successfully from Lactobacillus plantarum 163, which was isolated from Guizhou salted radish. The complete amino acid sequence was speculated as YVCASPW based on the mass spectrometry, and was named as bacteriocin 163-1. The bacteriocin 163-1 was highly thermostable and stability over a broad pH range (pH 3-6), sensitive to protease K and pepsin, and exhibited a wide range of antimicrobial activity not only against lactic acid bacteria (LAB) but also against other foodborne pathogens including Gram-positive and Gram-negative bacteria. Bacteriocin 163-1 could disrupt the cell membrane of bacteria. The observations of the transmission electron microscopy and laser confocal microscopy on the cell membrane of Escherichia coli and Staphylococcus aureus showed that bacteriocin 163-1 could result in forming pores on the cell membrane and then cytolysis of the bacteria. The new bacteriocin with broad-spectrum antibacterial activity will be useful in preservation of vegetable, fruit and food as well agricultural bio-controlling.

http://www.ccsenet.org/journal/index.php/jas/article/view/61275