Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative
Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative
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DOI：
10.1111/lam.12077
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发表时间：
2013-07-01
影响因子：
2.4
通讯作者：
Park, Y. -H.
中科院分区：
文献类型：
--
作者：
Rather, I. Ahmad;Seo, B. J.;Park, Y. -H.
韩国泡菜以其无数的乳酸菌（LAB）和各种生物活性化合物而闻名。本研究旨在从分离的泡菜乳酸菌中筛选出一株高效抗真菌的乳酸菌。从不同的泡菜样品中分离的1400个LAB最初针对尼日尔进行筛选。通过16 S rRNA序列测定和API 50 CHL试剂盒的生化分析，将具有最高抗真菌活性的菌株鉴定为植物乳杆菌YML 007。进一步对植物乳YML 007进行了抗黄曲霉、黄曲霉、尖孢镰刀菌等病原菌的筛选。通过扫描电子显微镜观察抑制过程中的形态学变化。对抗真菌化合物的初步研究表明其具有蛋白质性质，分子量为1256中心点617 Da，通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF）分析。使用干燥大豆评价植物乳YML 007的生物防腐活性。孵育15天后，在阴性对照中观察到尼日尔曲霉孢子。然而，在用五倍浓缩的植物乳杆菌YML 007的无细胞上清液处理的大豆中没有观察到真菌生长。植物乳YML 007对各种食品腐败霉菌和细菌的广泛活性表明其作为食品防腐剂的范围。研究的意义和影响经过筛选1400泡菜细菌分离物，菌株植物乳杆菌YML 007选择具有较强的抗真菌活性对各种食源性病原体。初步研究表明，该活性物质是一种低分子量的新型蛋白质，分子量为1256中心点617 Da。植物乳杆菌YML 007的生物防腐潜力在大豆谷粒上得到证实，并且结果指出YML 007是一种有效的生物防腐剂，对各种食源性病原体具有广泛的抗微生物活性。
Korean kimchi is known for its myriad of lactic acid bacteria (LAB) with diverse bioactive compounds. This study was undertaken to isolate an efficient antifungal LAB strain among the isolated kimchi LABs. One thousand and four hundred LABs isolated from different kimchi samples were initially screened against Aspergillus niger. The strain exhibiting the highest antifungal activity was identified as Lactobacillus plantarum YML007 by 16S rRNA sequencing and biochemical assays using API 50 CHL kit. Lact.plantarum YML007 was further screened against Aspergillus oryzae, Aspergillus flavus, Fusarium oxysporum and other pathogenic bacteria. The morphological changes during the inhibition were assessed by scanning electron microscopy. Preliminary studies on the antifungal compound demonstrated its proteinaceous nature with a molecular weight of 1256 center dot 617Da, analysed by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF). The biopreservative activity of Lact.plantarum YML007 was evaluated using dried soybeans. Spores of A.niger were observed in the negative control after 15days of incubation. However, fungal growth was not observed in the soybeans treated with fivefold concentrated cell-free supernatant of Lact.plantarum YML007. The broad activity of Lact.plantarum YML007 against various food spoilage moulds and bacteria suggests its scope as a food preservative. Significance and Impact of the Study After screening 1400 kimchi bacterial isolates, strain Lactobacillus plantarum YML007 was selected with strong antifungal activity against various foodborne pathogens. From the preliminary studies, it was found that the bioactive compound is a low molecular weight novel protein of 1256 center dot 617Da. Biopreservative potential of Lact.plantarum YML007 was demonstrated on soybean grains, and the results point out YML007 as a potent biopreservative having broad antimicrobial activity against various foodborne pathogens.