细菌素Paracin 1.7的纯化与性质研究

Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from sauerkraut, a traditional Chinese fermented vegetable food

摘要:

摘要：【目的】分离纯化（Lactobacillus paracasei）HD1.7所产生的细菌素并分析其特性。【方法】细菌素Paracin 1.7的纯化采用色谱技术，其分子量检测采用十二烷基磺酸钠－聚丙烯酰胺凝胶电泳（SDS-PAGE），利用琼脂扩散法测定细菌素活力。【结果】Paracin 1.7分离于我国传统发酵食品酸菜发酵液中，其产生菌为副干酪乳杆菌。 Paracin 1.7可以抑制其它微生物的生长，为细菌素。该菌在稳定期可产生大量Paracin 1.7。经过阳离子交换层析、凝胶过滤层析以及高效液相色谱（HPLC），对该细菌素进行了初步纯化，并经Tricine-SDS-PAGE检测其分子量大约为11 kDa。Paracin 1.7抑菌谱较广，其抑菌范围包括Proteus, Bacillus, Enterobacter, Staphylococcus, Escherichia, Lactobacillus, Microccus, Pseudomonas, Salmonella, Saccharomyces，其中有些为食品源致病菌。该细菌素在酸性及高温下稳定，对几种蛋白质酶敏感。该细菌素对敏感菌株的作用方式为抑菌。在4oC保存4个月后，Paracin 1.7的抑菌活性保持稳定。【结论】基于细菌素Paracin 1.7的性质，该细菌素可用作食品防腐剂。

Abstract:

Abstract: [Objects] To purify and characterize bacteriocin produced by L. paracasei HD1.7. [Methods] Paracin 1.7 was purified by chromatography and its molecular weight was measured by using sodium dodecyl sulfate -polyacrylamide gel electrophoresis (SDS-PAGE). Antibacterial activity was measured by using the agar-well diffusion method. [Results] The bacterial strain for the fermentation was identified as Lactobacillus subsp. paracasei. Paracin 1.7 had the activity of inhibiting the growth of other bacteria. Maximum production of Paracin 1.7 was in the stationary phase. Paracin 1.7 can be well purified with Cation exchange chromatography, Sephedex (G50, G25, G10) gel chromatography and high performance liquid chromatography (HPLC) on C18 column and its determined molecular weight was about 11kDa by Tricine-SDS-PAGE. Paracin 1.7 shows a broad spectrum of activities against various strains in the genera of Proteus, Bacillus, Enterobacter, Staphylococcus, Escherichia, Lactobacillus, Microccus, Pseudomonas, Salmonella and Saccharomyces, some of which belong to food borne pathogenic bacteria. Although Paracin 1.7 displayed stability toward heat and acidic pH, it was sensitive to several proteolytic enzymes. The inhibitory activities remain well after stored at 4oC for 4 months. [Conclusion] Paracin 1.7 can be a potential food preservative on the basis of its antibacterial characters.