乳酸菌抗菌肽(细菌素)抗菌机理的研究进展

Advance on antibacterial mechanism of lactic acid bacteria antimicrobial peptides

乳酸菌抗菌肽是乳酸菌代谢过程产生的一类具有活性的多肽或蛋白质物质,可抑制或杀死食品中的病原菌或腐败菌。很多乳酸菌产生的抗菌肽不仅抑制相关菌种,还包括很多种类的革兰氏阳性腐败菌和食源性致病菌。在抗菌肽被广泛使用之前很久科学家们已经发现了某些细菌的抑菌活性,甚至在抗菌肽生产菌没有确定的条件下就已经将抗菌肽应用于发酵食品中。近几年,乳酸菌对其他细菌的拮抗作用的机理研究得最多的是乳酸菌抗菌肽。乳酸菌抗菌肽在食品行业中具有广泛的应用前景,它被认为是一种"天然"的食品添加剂而容易被人们接受。本文首先对所有乳酸菌抗菌肽的作用机制进行简短叙述,总结出乳酸菌抗菌肽抑菌机制的五种模型,分别是:"桶板"模型、"楔"模型、"虫孔"模型、"毯式"模型、"凝聚"模型。以此为基础,对不同种类的乳酸菌抗菌肽抑菌机制分别进行论述,最后对其最新进展进行总结。

Lactobacillus peptides are metabolites which are active polypeptides or protein substances. They can inhibit pathogens or food spoilage bacteria. Most of the lactobacillus peptides produced by lactic acid bacteria can inhibit not only related species,but also include a wide variety of gram- positive spoilage bacteria and foodborne pathogens. The antibacterial activities of some bacteria was discovered even before antimicrobial peptides are widely used. The lactobacillus peptides were applied to fermented food also even before the identification of the bacteria which can produce lactobacillus peptides. In recent years,the antagonistic mechanism of lactobacillus antimicrobial peptides have been arisen widely intention. It has wide application prospects in the food industry because of its safety. All the mechanisms of lactobacillus antimicrobial peptides were reviewed first and then five models including the barrel-stave model,the wedge model,the toroidal pore model,the carpet model,the aggregate channel model were summarized. Based on the models,the mechanisms of lactic acid bacteria were elaborated and recent application progress were summarized.