嗜酸乳杆菌细菌素Lactobacillin XH1的生物学特性

Biological Characteristics of Lactobacillin XH1 Bacteriocin Produced by Lactobacillus acidophilus

在排除了有机酸、过氧化氢等影响的前提下，从抑菌活性、热稳定性、最适pH值、蛋白酶的敏感性及分子质量等方面探讨嗜酸乳杆菌所产细菌素Lactobacillin XH1的生物学特性。结果表明：Lactobacillin XH1对大肠杆菌、金黄色葡萄球菌、炭疽杆菌都有较强的抑制作用，是一种广谱性抑菌物质；在pH1.0～5.0具有活性，最适pH值为2.0～3.0；在121℃处理20min其活性基本不变，具有一定热稳定性；对胰蛋白酶、胃蛋白酶及木瓜蛋白酶有敏感性，而对蛋白酶K及中性蛋白酶敏感性差；Tricine-SDS-PAGE电泳测得Lactobacillin XH1分子质量约为30kD。

Without the presence of organic acids or hydrogen peroxide, some biological characteristics such as antibacterial activity, thermal stability, optimal pH and protease sensitivity of the bacteriocin lactobacillin XH1 produced by Lactobacillus acidophilus were explored. The results indicated lactobacillin XH1, a broad-spectrum antimicrobial substance, could inhibit Escherichia coli, Staphylococcus aureus and Bacillus anthraci. The optimal activity was detected under the condition of pH 1.0-5.0 and the optimal pH was 2.0-3.0. Subjected to treatment at 121 ℃ for 20 min, lactobacillin XH1 remained unchanged and revealed certain thermal stability. Meanwhile, lactobacillin XH1 was sensitive to trypsin, pepsin and papain, but insensitive to proteinase K and neutral protease. Its molecular weight was approximately 30 kD as identified by Tricine-SDS-PAGE.