乳链菌肽研究进展

Progress in Nisin Research

乳链菌肽(Nisin)是由乳酸链球菌的某些菌株所产生的一种羊毛硫抗生素,对芽孢杆菌、链球菌、李斯特菌等许多革兰氏阳性菌有较强的抑制作用,是一种应用广泛的天然食品防腐剂。Nisin主要通过吸附于细胞膜,在膜上形成孔道杀菌。Nisin的11个基因形成基因簇,除结构基因外,其他基因负责对前体的修饰、分泌,前导肽的切除,产生菌对乳链菌肽的免疫反应及其生物合成的调控等。本文综述了乳链菌肽的分子结构和类型、抑菌机制、生物合成相关基因和合成模型以及最近的它的基因工程研究进展。

Nisin is a kind of lantibiotis produced by certain strains of Lactococcus lactis,and has been used in food industry because of its efficient antimicrobial activity against a wide range of Gram-positive organisms such as Bacillus,Streptococcus,and Listeria species.By adhering to the cytoplasmic membrane of sensitive bacteria,Nisin forms pores in the cytoplasmic membrane and leads to the death of sensitive bacteria.The eleven genes form gene cluster,except the structural gene,the others are involved in the post-translational modification of precursors pre-Nisin,secretion of the modified precursors,removal of the pre-Nisin leader peptide,immunity of the producing cells,transcriptional regulation of biotynthesis.This paper comprehensively describes research exploitation and progresses about the molecular structure,antibiotic mechanism,biosynthesis and recently improvement on genetic engineering of Nisin.