共培养诱导乳酸菌细菌素合成的研究进展

Research Progress of Co-Culture Induced Bacteriocin Synthesis of Lactic Acid Bacteria

乳酸菌细菌素是一种新型的生物防腐剂,具有来源广泛、成本较低、抑菌谱广、安全性高等特点,合成量低是细菌素在食品中应用受限的主要原因之一,共培养是提高乳酸菌细菌素合成量的有效途径之一,群体感应系统在共培养诱导细菌素合成过程中发挥关键的作用,群体感应系统包括信号分子和双组分调控系统(组氨酸蛋白激酶和反应调节蛋白)。因此,对调控机制的掌握显得尤为重要。文章论述了共培养中诱导菌与乳酸菌细菌素合成的关系、诱导因子/信号分子AI-2的特征、双组分调控系统及共培养诱导乳酸菌细菌素合成的分子机制。了解诱导机制及特征将有助于筛选和开发共培养诱导细菌素合成系统和新产品,提高细菌素合成量,近而对人体产生益生效应。

Bacteriocin of lactic acid bacteria is a new biological preservative,which has the characteristics of wide source,low cost,wide bacteriostatic spectrum and high safety.Low synthesis amount is one of the main reasons for the limited application of bacteriocins in food.Co-culture is one of the effective ways to increase bacteriocin synthesis amount of lactic acid bacteria.Quorum sensing system plays a key role in the process of co-culture induced bacteriocin synthesis.Quorum sensing system includes signal molecule and two-component regulatory system(histidine protein kinase and reactive regulatory protein).Therefore,it is very important to master the regulation mechanism.In this paper,the relationship between inducers and bacteriocin synthesis of lactic acid bacteria,the characteristics of induction factor/signal molecule AI-2,two-component regulatory system,and molecular mechanism of co-culture induced bacteriocin synthesis are discussed.Understanding the induction mechanism and characteristics will help screen and develop co-culture induced bacteriocin synthesis system and new products,improve the bacteriocin synthesis amount,and have probiotic effects on the human body.