芽孢杆菌脂肽对金黄色葡萄球菌的抑制机理  

The Antimicrobial Mechanism of Bacillus Lipopeptide against Staphylococcus aureus

作　　者：纪帅奇 乌日娜[1,2,3] 张淘崴 娄梦雪 张妍 武俊瑞 Ji Shuaiqi;Wu Rina;Zhang Taowei;Lou Mengxue;Zhang Yan;Wu Junrui(College of Food Science,Shenyang Agricultural University,Shenyang 110866;Liaoning Engineering Research Center of Food Fermentation Technology,Shenyang 110161;Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866)

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]辽宁省食品发酵技术工程研究中心,沈阳110161 [3]沈阳市微生物发酵技术创新重点实验室,沈阳110866

出　　处：《中国食品学报》2024年第8期197-205,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32172279);沈阳市科技创新平台项目(21-103-0-14,21-104-0-28)。

摘　　要：为了减少因滥用抗生素而导致的金黄色葡萄球菌耐药性的增长,本研究旨在寻找天然、安全的抑菌物质替代传统抗生素治疗金黄色葡萄球菌感染。研究选取贝莱斯芽孢杆菌SN-20、解淀粉芽孢杆菌SN-31、解淀粉芽孢杆菌SN-34、解淀粉芽孢杆菌SN-36、枯草芽孢杆菌SN-43、解淀粉芽孢杆菌SN-46共6株芽孢杆菌进行薄层分析、脂肽稳定性测试以及脂肽抑菌机制的测定。结果表明:6株芽孢杆菌可产生表面活性素、芬原素和伊枯草菌素等脂肽,其中贝莱斯芽孢杆菌SN-20和解淀粉芽孢杆菌SN-46脂肽粗提物对金黄色葡萄球菌表现出显著的抑制效果,抑菌圈直径均达到12.5 mm以上,最小抑菌浓度(MIC)分别为1.25 mg/mL和2.5 mg/mL。2株芽孢杆菌产生的脂肽分别在pH值为3和11、温度100℃以及蛋白酶K处理下仍能保持抑菌效果,表明脂肽具有良好且稳定的抑菌特性。进一步分析发现,脂肽通过破坏细胞膜结构、增加细胞膜通透性、抑制蛋白质合成等多种机制对金黄色葡萄球菌产生抑制作用,且这种多机制的作用不易产生耐药性。本研究表明,芽孢杆菌产生的脂肽具有良好的应用前景,有望开发为新的抗金黄色葡萄球菌药物。To mitigate the growth of antibiotic resistance in Staphylococcus aureus due to the misuse of antibiotics,this study aimed to identify natural and safe antimicrobial substances as alternatives to traditional antibiotic treatments for Staphylococcus aureus infections.Six Bacillus strains(Bacillus velezensis SN-20,Bacillus amyloliquefaciens SN-31,Bacillus amyloliquefaciens SN-34,Bacillus amyloliquefaciens SN-36,Bacillus subtilis SN-43,and Bacillus amyloliquefaciens SN-46)were selected for thin-layer chromatography analysis,lipopeptide stability testing,and determination of the antimicrobial mechanism of lipopeptides.The results indicated that these six Bacillus strains could produce lipopeptides such as surfactin,fengycin,and iturin.Among them,the crude lipopeptide extracts from Bacillus velezensis SN-20 and Bacillus amyloliquefaciens SN-46 exhibited significant inhibitory effects on Staphylococcus aureus,with inhibition zone diameters exceeding 12.5 mm and minimum inhibitory concentrations(MIC)of 1.25 mg/mL and 2.5 mg/mL,respectively.The lipopeptides produced by these two Bacillus strains maintained their antimicrobial activity at pH value of 3 and 11,at a temperature of 100℃,and after treatment with protease K,demonstrating their excellent and stable antimicrobial properties.Further analysis revealed that the lipopeptides inhibit Staphylococcus aureus through multiple mechanisms,including disrupting cell membrane structure,increasing cell membrane permeability,and inhibiting protein synthesis.These multi-mechanism actions make it difficult for resistance to develop.This study suggested that the lipopeptides produced by Bacillus strains have promising applications and could potentially be developed as new drugs to combat Staphylococcus aureus.

关 键 词：芽孢杆菌 脂肽 金黄色葡萄球菌 抑菌机制 

分 类 号：TS201.3[轻工技术与工程—食品科学]