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戊糖片球菌表面蛋白性质及抑菌作用研究 被引量:7

Surface Properties of Pediococcus pentosaceus and Antibacterial Effect
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摘要 以戊糖片球菌(Pediococcus pentosaceus) F28-8为研究对象,菌株的生长情况与产酸能力分析表明,F28-8具有良好的酸适应能力,透射电镜(TEM)观察表明其存在蛋白层结构。应用5 mol/L LiCl提取菌株表面蛋白并进行SDS-PAGE和MALDI-TOF-MS分析,发现该菌株表面含有主要组分为分子量83.5 kDa的N-乙酰基胞壁酿-L-丙氨酸酰胺酶和分子量51. 1 kDa的LysM肽聚糖结合域蛋白。进一步的菌株表面性质测试、胶原蛋白黏附实验以及抑菌实验结果显示,表面蛋白的剥离显著降低了菌株F28-8的表面性质(自动聚集能力、表面疏水性和表面电荷),降幅达到19.0%~56. 1%;LiCl提取的F28-8表面蛋白能显著降低沙门氏菌(Salmonella enterica subsp. CICC 21513)和金黄色葡萄球菌(Staphylococcus aureus CICC 21600)对胶原蛋白的黏附力,降幅分别为74. 59%和81. 16%;LiCl提取的F28-8表面蛋白对沙门氏菌和金黄色葡萄球菌的抑菌率分别达到31. 5%和15. 6%。研究结果表明,戊糖片球菌F28-8表面蛋白能改变菌体表面性质,增强其抑制致病菌黏附的能力并表现出一定的抑菌能力,在抗菌剂开发领域具有一定的应用潜力。 The growth condition and analysis of acid production capacity showed that Pediococcus pentosaceus F28-8 had a good acid adaptability,and the surface structure was observed with transmission electron microscopy.The S-layer was extracted with 5 mol/L LiCl and analysed by SDS-PAGE and MALDI-TOF-MS.It was found that the S-layer of F28-8 contained a kind of surface protein with molecular weight of 83.5 kDa and 51.1 kDa.The further surface property test,collagen adhesion test and antibacterial experiment showed that the stripping of surface protein significantly reduced the surface properties(automatic aggregation ability,surface hydrophobicity and surface charge),with a decrease of 19.0%-56.1%.The surface protein of F28-8 extracted by LiCl significantly reduced the adhesion of Salmonella and Staphylococcus aureus to collagen,with a decrease of 74.59%and 81.16%.The inhibitory rate of surface protein of F28-8 extracted by LiCl against Salmonella and Staphylococcus aureus reached 31.5%and 15.6%,respectively.The results indicate that surface protein of P.pentosaceus F28-8 can change the surface properties of cells,enhance their ability to inhibit the adhesion of pathogenic bacteria and exhibit certain antibacterial ability,and has certain application potential in the field of antibacterial agents.
作者 孙艳菲 陈瑞 王露 江睿 邓淳 胡源 饶胜其 SUN Yanfei;CHEN Rui;WANG Lu;JIANG Rui;DENG Chun;HU Yuan;RAO Shengqi(School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control,Yangzhou University,Yangzhou 225127,China)
出处 《食品科学技术学报》 CAS CSCD 北大核心 2019年第1期54-61,共8页 Journal of Food Science and Technology
基金 江苏省高等学校创新创业训练计划项目(201711117047Y) 2018年中国博士后科学基金面上项目
关键词 戊糖片球菌 表面蛋白 表面性质 黏附性 抑菌性 Pediococcus pentosus surface protein surface properties adhesion bacteriostasis
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