乳酸链球菌肽的应用及研究进展

Application and research progress of Nisin

乳酸链球菌肽(Nisin)是由乳酸链球菌产生的具有34个氨基酸的小分子抗菌肽,具有抑菌效果好、热稳定性好及安全无毒等优点。Nisin能够抑制多种引起食品腐败的革兰氏阳性菌的生长,被广泛应用于食品行业,如肉制品、乳制品及酒精饮料的防腐保鲜中。近年来,越来越多的研究者开始关注Nisin的医用价值,其在抑制癌细胞生长、治疗腹泻以及口腔保健等方面具有巨大的应用前景。该文对Nisin的生物合成、抑菌机制、生产优化及其应用进行了总结,详细介绍了Nisin在食品和医药等方面的应用,并对其未来的研究方向进行了展望。

Nisin is an antibacterial peptide with 34 amino acids produced by Lactococcus lactis,which has the advantages of good antibacterial effect,good thermal stability,safety,and non-toxicity.Nisin can inhibit the growth of Grampositive bacteria that cause food spoilage and is widely used in the food industry,such as the preservation of meat products,dairy products,and alcoholic beverages.Recently,more researchers have begun to pay attention to the medical value of Nisin,which has a great application prospect in inhibiting the growth of cancer cells,treating diarrhea,and oral health.In this paper,the biosynthesis,bacteriostatic mechanism,production optimization and application of Nisin was summarized,the application of Nisin in food and medicine was introduced in detail,and the future research direction was proposed.