Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications.
Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications.
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DOI：
10.1186/1475-2859-13-s1-s3
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发表时间：
2014-08-29
影响因子：
6.4
通讯作者：
Sonomoto K
中科院分区：
文献类型：
--
作者：
Perez RH;Zendo T;Sonomoto K
细菌素是由多种细菌产生的热稳定性核糖体合成的抗菌肽，包括食品级乳酸菌(LAB)。这些抗菌肽具有巨大的潜力，既可以作为食品防腐剂，也可以作为针对多重耐药病原体的下一代抗生素。越来越多的关于具有独特性质的新细菌素的报道表明，关于这个多肽抗生素家族仍然有很多需要了解的地方。在这篇综述中，我们重点介绍了我们快速跟踪新细菌素发现的系统，这些细菌素属于不同的类别，并从不同的来源分离出来。该系统对候选菌株的上清液进行了分子质量分析，并对其抗菌谱进行了统计分析，甚至可以区分已知细菌素的新变种。本文还讨论了各种新型细菌素的结构特征、抗菌作用方式和生物合成机制的最新研究进展。并对这些新型细菌素的应用前景进行了展望。
Bacteriocins are heat-stable ribosomally synthesized antimicrobial peptides produced by various bacteria, including food-grade lactic acid bacteria (LAB). These antimicrobial peptides have huge potential as both food preservatives, and as next-generation antibiotics targeting the multiple-drug resistant pathogens. The increasing number of reports of new bacteriocins with unique properties indicates that there is still a lot to learn about this family of peptide antibiotics. In this review, we highlight our system of fast tracking the discovery of novel bacteriocins, belonging to different classes, and isolated from various sources. This system employs molecular mass analysis of supernatant from the candidate strain, coupled with a statistical analysis of their antimicrobial spectra that can even discriminate novel variants of known bacteriocins. This review also discusses current updates regarding the structural characterization, mode of antimicrobial action, and biosynthetic mechanisms of various novel bacteriocins. Future perspectives and potential applications of these novel bacteriocins are also discussed.