鱼类体表粘液抗菌肽的研究进展  

Progress research on fish epidermal mucus antimicrobial peptides

作　　者：李婷婷[1] 张慧芳[2] 晋高伟 姜杨[2] 励建荣[2] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《食品工业科技》2015年第12期358-363,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31301572;31471639);中国博士后科学基金(2014M552302);"十二五"国家科技支撑计划(2012BAD29B06);高等学校博士学科点专项科研基金(优先发展领域)(20113326130001)

摘　　要：鱼类体表粘液中的抗菌肽是对细菌起直接抑制作用的一类重要物质,是鱼体天然免疫的重要组成部分,它具有抗细菌、真菌、病毒和肿瘤作用,且不易产生抗药性,具有广阔的应用前景。本文综述了鱼类体表粘液抗菌肽的抑菌活性、分离纯化、基因工程、作用机理及其在食品方面的应用前景。The research on fish epidermal mucus ingredients had made certain progress in recent years,such as complement and interferon against bacteria indirectly,as well as lectins,lysozyme and non-specific immune factors against bacteria directly. However,the research on fish epidermal mucus antimicrobial peptides was less. Fish epidermal mucus antimicrobial peptides were important parts of innate immunity to bacterial invasion. Except for broad-spectrum antibacterial activity,epidermal mucus antimicrobial peptides have more biological activities on the resistance of fungi ,virus, parasite and tumor, but scarcely induce drug resistance ,which shows an obvious application prospect. It was summarized progress of antimicrobiat peptides on antibacterial activity, purification,gene engineering, mechanism of action and application prospect on the food industry.

关 键 词：鱼类体表粘液抗菌肽 抑菌活性 抑菌机制 应用前景 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]