乳酸菌抗菌肽的分离纯化方法研究进展  

Research Progress on Separation and Purification of Antibacterial Peptides from Lactic Acid Bacteria

作　　者：王潇 张蕾 陈永福[1] 扎木苏[1] WANG Xiao;ZHANG Lei;CHEN Yongfu;ZHA Musu(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学,乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018

出　　处：《食品科技》2023年第8期222-229,共8页Food Science and Technology

基　　金：国家自然科学基金青年项目(31901666)。

摘　　要：随着人们对天然食品的关注逐渐增多,以及抗生素耐药性问题日渐严峻,具有作为化学添加剂与抗生素替代品潜力的乳酸菌抗菌肽已成为了研究热点。为了深入探索其结构、特性及作用机制,以便应用于食品加工、农业、畜牧业与医药生产等,需要首先将抗菌肽从成分复杂的发酵液中分离纯化。同时为满足工业化生产的需要,势必要提高分离纯化效率。文章综述了乳酸菌抗菌肽的分离纯化方法,期望有助于获得更多的新型乳酸菌抗菌肽并提高纯化效率。Since people pay more attention to natural foods and the increasingly serious problems of antibiotic resistance,the antimicrobial peptides from lactic acid bacteria have become a research hotspot because of their potential as chemical additives and antibiotic alternatives.In order to further explore the structure,characteristics and mechanism of action of antimicrobial peptides from lactic acid bacteria,as well as their application in food processing,agricultural,animal husbandry and pharmaceutical production,it is necessary to isolate and purify antimicrobial peptides from complex fermentation broth.At the same time,the efficiency of separation and purification must be improved to meet the demands for industrial production.This paper reviews the isolation and purification methods of antimicrobial peptides from lactic acid bacteria,which is helpful to obtain more antimicrobial peptides from lactic acid bacteria and improve the purification efficiency of antimicrobial peptides.

关 键 词：乳酸菌 抗菌肽 分离纯化 

分 类 号：TS201.3[轻工技术与工程—食品科学]