Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage
Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage
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DOI：
10.1016/j.foodcont.2017.05.030
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发表时间：
2017-11-01
期刊：
影响因子：
6
通讯作者：
Han, Xue
中科院分区：
文献类型：
--
作者：
An, Yu;Wang, Ying;Han, Xue
对植物乳杆菌M1-UVs300产生的新型细菌素M1-UVs300进行了纯化和鉴定。采用水两相系统（ATPS）和Sephadex G-50凝胶色谱法，结合反相高效液相色谱法（RE-HPLC）对Bacteriocin-Ml-UVs300进行了纯化。纯化后得到3221.63 IU m1（-1）滴度，纯化后活性是原活性的20.41倍。根据Tricine-SDS-PAGE分析，细菌素- m1 - uvs300的分子量约为3.4 kDa。对细菌素- m1 - uvs300二级结构的定量分析结果表明，其主要β -sheet含量为52.43%，A -helix含量为16.17%，β -turn含量为15.27%，随机线圈含量为16.12%。通过n端氨基酸序列分析得到部分序列GAKSKYGNVG-。抑菌素- m1 - uvs300对革兰氏阳性菌和革兰氏阴性菌均有抑菌活性。此外，它具有相对的耐热性，在pH 2-8范围内具有活性，对蛋白水解酶敏感，但对α -淀粉酶不敏感。添加物显著提高了细菌素- m1 - uvs300的活性。这些发现表明，细菌素m1 - uvs300是一种具有广泛抑制谱的新型细菌素，具有在食品工业中作为天然防腐剂的潜力。(C) 2017年Elsevier Ltd.出版
A novel bacteriocin-M1-UVs300, which was produced by Lactobacillus plantarum M1-UVs300, was purified and characterized. Bacteriocin-Ml-UVs300 was purified sequentially by an aqueous two-phase system (ATPS) and a Sephadex G-50 gel chromatography assay, combined with reverse phase high-performance liquid chromatography (RE-HPLC). The purification resulted in a 3221.63 IU m1(-1) titer with a 20.41-fold purification of the original activity. According to a Tricine-SDS-PAGE analysis, the molecular weight of the bacteriocin-M1-UVs300 was approximately 3.4 kDa. A quantitative analysis of the secondary structure of bacteriocin-M1-UVs300 results showed that it had a major beta-sheet content of 52.43%, a-helix of 16.17%, beta-turn of 15.27%, and a random coil of 16.12%. A partial sequence, GAKSKYGNVG-, was obtained by N-terminal amino acid sequence analysis. The antimicrobial spectrum of bacteriocin-M1-UVs300 exhibited activity against Gram-positive bacteria and Gram-negative bacteria. In addition, it was relatively heat-resistant, active over a range of pH 2-8, and sensitive to proteolytic enzymes, but it was not sensitive to alpha-amylase. The additives significantly increased the activity of bacteriocin-M1-UVs300 significantly. These findings indicated that bacteriocin-M1-UVs300, is a novel bacteriocin with a broad inhibitory spectrum, and that it had the potential to act as a natural preservative in the food industry. (C) 2017 Published by Elsevier Ltd.