Ⅱ类细菌素的生物合成及其在食品领域的应用  

Biosynthesis of Class Ⅱ Bacteriocin and Its Application in Food Preservation

作　　者：李萍 龙春昊 赵轩 赵星宇 张晓雯 吕欣[3] 伊扬磊 Li Ping;Long Chunhao;Zhao Xuan;Zhao Xingyu;Zhang Xiaowen;LüXin;Yi Yanglei(School of Life Science and Technology,Xi’an Jiaotong University,Xi’an 710049;School of Medicine,Southern University of Science and Technology,Shenzhen 518055,Guangdong;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi)

机构地区：[1]西安交通大学生命科学与技术学院,西安710049 [2]南方科技大学医学院,广东深圳518055 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2021年第10期269-286,共18页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31901667);陕西省自然科学基金项目(2020JQ-256);中国博士后科学基金第66批面上项目(2019M663835);国家级大学生创新创业训练计划项目(201910712014,201910712052)。

摘　　要：乳酸菌细菌素是乳酸菌核糖体合成的具有抑菌或杀菌活性的多肽或者蛋白质。其中,Ⅱ类细菌素具有较宽的抑菌谱和较高的抑菌活性,然而,由于其自然条件下产量低且合成调控机理的研究较少,目前尚未实现规模化生产。为了解和掌握Ⅱ类细菌素的合成及调控机理,本文分类阐释此类细菌素几个亚群的编码基因结构、多肽结构,以及杀菌、免疫和调节机理,并阐述Ⅱ类细菌素在食品防腐和保鲜等方面的应用。Lactic acid bacteria(LAB) bacteriocins are ribosomally synthesized peptides with antibacterial activity. Class Ⅱ bacteriocins have a broad antibacterial spectrum and high antibacterial activity. However, large-scale production has not yet been achieved due to the low yield under natural conditions and few studies on the mechanisms of their biosynthesis and regulation. In order to deeply understand the biosynthesis and regulation mechanisms of class Ⅱ bacteriocins, this paper reviewed biosynthesis gene structure, polypeptide structure, bactericidal mechanism, immune and regulatory mechanisms of class Ⅱ bacteriocins. Besides, their application in food preservation was also summarized.

关 键 词：乳酸菌细菌素 Ⅱ类细菌素 细菌素结构 杀菌机制 食品安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]