乳酸片球菌素二级结构与抑菌活性的关系  

Relation between pediocin secondary structure and antibacterial activity

作　　者：李丽[1] 韩烨[1] 周志江[1] 

机构地区：[1]天津大学农业与生物工程学院,天津300072

出　　处：《食品工业科技》2011年第6期172-174,269,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30571378)

摘　　要：通过圆二色光谱法对乳酸片球菌素的二级结构进行研究,发现乳酸片球菌素的α-螺旋含量约为6.8%,β-折叠含量约为20%,转角所占比例为20%。当乳酸片球菌素的α-螺旋含量增加,β-折叠、转角含量降低时,细菌素活性随之降低,在pH6.0的低盐溶液中,乳酸片球菌素的结构稳定,此时抑菌活性最高;在pH12.0或者高浓度的盐溶液中,乳酸片球菌素α-螺旋含量增加至58%,β-折叠结构消失,细菌素活性丧失。The α-helix accounted for 6.8%,β-strand for 20% and turns for 20% of pediocin by Circular Dichroism spectra.The inhibition activity descended as the α-helix content increased,β-strand and turns decreased.The structure was stable in the low-salt solution at pH6.0,and pediocin behaved the highest antibacterial activity at this time.Pediocin lost the activity in pH12.0 or in the high concentration of salt solution,because the α-helix content increased to 58%,and β-strand structure disappeared.

关 键 词：乳酸片球菌素 二级结构 抑菌活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]