四株乳杆菌产细菌素的研究
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摘要
乳酸菌代谢产生很多物质如有机酸、过氧化氢和双乙酰等都可以通过改变食品的内在特性来抑制腐败菌的生长，人们很久以前就开始认识和使用这些终产物，但是人们却忽略了乳酸菌产生的细菌素的作用。人们在食品中无意识的使用了几千年的乳酸菌细菌素，但直到最近几十年才开始真正研究它们。细菌素是某些细菌产生的抑菌肽或蛋白，这些物质可以杀灭和抑制与之相同或相似生境的其他微生物。虽然许多细菌都能产生细菌素，但乳酸菌产生的细菌素更适合在食品工业中应用。现在只有几种商品化的细菌素面市，如nisin和pediocin PA-1，nisin作为食品添加剂可以非常有效的抑制许多食品中的腐败菌，并延长其货价期。但由于其不能抑制革兰氏阴性菌和抑菌活性的不稳定限制了它在食品工业中的发展，所以我们要继续大力开发其他乳酸菌细菌素。
本研究从67株乳杆菌中筛选出四株具有抑菌活性的乳杆菌菌株：短乳杆菌(KLDS1.0355)、马乳酒样乳杆菌(KLDS1.0373)、棒状乳杆菌棒状亚种(KLDS1.0391)和布氏乳杆菌(KLDS1.0364)，这四株乳杆菌均分离自内蒙古传统乳制品中。在排除有机酸和过氧化氢的干扰后，四株菌的无细胞发酵上清液对指示菌还有强烈的抑制作用。经蛋白酶K处理后，抑菌活性丧失，证明无细胞发酵上清液中含有蛋白性质的抑菌物质，即细菌素。四株菌经初步鉴定为短乳杆菌、马乳酒样乳杆菌、棒状乳杆菌棒状亚种和布氏乳杆菌。
优化四株乳杆菌产细菌素的条件，确定了最大产量时的培养时间和培养温度，即KLDS1.0355、KLDS1.0373、KLDS1.0364 30℃培养24h，KLDS1.0391 30℃培养28h。优化了培养基的氮源和碳源成分，培养基氮源为1％胰蛋白胨、0.5％蛋白胨、0.5％牛肉膏、0.5％酵母提取物，碳源为4％葡萄糖时，四株菌产生的细菌素抑菌活力最强，分别达到270.64IU／ml、333.91 IU／ml、574.72IU／ml和295.49IU／ml。
对细菌素进行了纯化，首先采用硫酸铵沉淀蛋白，然后用SP Sepharose Fast Flow阳离子交换树脂层析，条件为：流速1ml／min，用含0.5mol／L NaCl的0.02mol／L的乙酸钠缓冲液可洗脱下细菌素峰，冻干浓缩后，四株乳杆菌细菌素的比活力可达到74.20 IU／mg、44.75 IU／mg、102.77 IU／mg和54.53IU／mg。纯化后的细菌素样品经冻干浓缩后，用Tricine-SDS-PAGE测定了它们的分子量，其中KLDS1.0355产生的细菌素分子量约为15.9kD，KLDS1.0373产生的细菌素分子量约为20.1kD，KLDS1.0364产生的细菌素分子量约为21.6 kD。
研究了四株菌产细菌素的生物学特性。KLDS1.0373、KLDS1.0391和KLDS1.0364产生的细菌素可以被胃蛋白酶、胰蛋白酶、木瓜蛋白酶、蛋白酶K完全失活，KLDS41.355产生的细菌素可被除α-糜蛋白酶以外的其他四种蛋白酶完全失活，可被α-糜蛋白酶部分失活。四株乳杆菌产生的细菌素都不能被α-淀粉酶失活，说明这四株乳杆菌产生的细菌素没有碳水化合物部分起抑菌作用。四株乳杆菌产生的细菌素在pH2～10的范围内活性稳定。在80℃热处理30min后活性无明显变化，在121℃30min的高温下活性不降低，并有所上升。说明这四种细菌素是具有良好的热、酸稳定性的蛋白活性物质，具有较高的安全性。四种细菌素杀菌作用明显，接入四株菌的无细胞发酵上清液5h后，分别可杀灭97.76％、97.67％、97.90％、97.67％的金黄色葡萄球菌ATCC25923。四株菌的菌体细胞用0.1mol／L的NaCl(pH2.0)溶液处理后，KLDS1.0355和KLDS1.0373重新得到的上清液(含NaCl，pH6.5)对指示菌有抑制活性，说明这两株菌对自身产生的细菌素有一定的吸附作用，菌株KLDS1.0391和KLDS1.0364的处理液对指示菌没有抑制作用，说明这两株菌对自身产生的细菌素没有吸附作用。
分离得到的四株菌产生的细菌素和nisin相比，比活力较低，说明细菌素的纯度仍然不高，以后应继续进行细菌素的分离纯化。本试验得到的细菌素不仅可以抑制金黄色葡萄球菌、单核细胞增生李斯特氏菌等大部分革兰氏阳性细菌，还可抑制大肠杆菌、沙门氏菌和假单胞菌等革兰氏阴性细菌，和nisin相比有更宽的抑菌谱，在食品工业中具有更广阔的应用前景。
Organic acids, hydrogen peroxide, diacetyl and other metabolic end products produced byLactis acid bacteria (LAB) act as bio-preservatives by altering the intrinsic properties of the food tosuch an extent as to actually inhibit spoilage microorganisms, and the role of these metabolic endproducts has long been appreciated. The contribution of LAB-derived bacteriocins may frequentlyhave been overlooked. The widespread ability of LAB to produce bacterocins implies an importantbiological role maintained over thousands of years and the precise nature of this role has been thesubject of intensive research in recent times. Bacteriocin production could be considered asadvantageous to the producer as, in sufficient amounts, these peptides can kill or inhibit bacteriacompeting for the same ecological niche or the same nutrient pool. Although bacteriocins areproduced by many Gram-positive and Gram-negative species, those produced by the LAB are ofparticular interest to the food industry. To date, the only commercially produced bacteriocins arenisin and pediocin PA-1. While nisin has been found to be extremely effective as an additive toprevent spoilage and increase shelf-life in a number of foods. But its effectiveness has been morevariable with respect to other applications. So the new bacteriocins should be attractive to explore.
Four bacteriocin-producing strains were screened from 67 strains of lactobacilli from differentsources. They were Lactobacillus Brevis KLDS1.0355, Lactobacillus kefiranofaciens KLDS1.0373,Lactobacillus coryniformis subsp. Coryniformis KLDS1.0391 and Lactobacillus buchneriKLDS1.0364. All of four strains were isolated from traditional dairy products of Inner Mongolia.The cell-free supernatants (CFSs) of four strains can inhibit indicator strains strongly excludinginhibitive effect of hydrogen peroxide and and organic acid, but the inhibitive activity decreasedsharply after treatment with proteinase K. The results confirmed that these inhibitory materials wereproteins, could be classed as bacteriocins.
To optimize bacteriocin production, experments were done on the respect of incubationcondition and the media components. The optimun incubation time and tempreture used to producethe largest activity of bacteriocins were 30℃and 24h for KLDS1.0355, KLDS1.0373 andKLDS1.0364, 30℃and 28h for KLDS1.0391. The optimum media nitrogen source and carbonsouce were: trypone 1%, peptone 0.5%, meat extract 0.5%, yeast extract 0.5%, glucose 4%.Productions of bacteriocin were up to 270.64IU/ml, 333.91 IU/ml, 574.72IU/ml and 295.49IU/ml forfour strains when they were incubated at optimum conditions.
The bacteriocins were precipitated by ammonium sulphate, followed by SP-Sepharose fast flowcation exchange chromatography, and the bacteriocins were washed with 0.5mol/L NaCl (in acetatebuffer, pH5.0) at flow rate of 1ml/min. The specific activitives were 74.20 IU/mg, 44.75 IU/mg,102.77 IU/mg and 54.53IU/mg of KLDS1.0355, KLDS1.0373, KLDS1.0391 and KLDS1.0364respectively. The molecular wights of KLDS1.0355, KLDS1.0373 and KLDS1.0364 bacteriocinswere 15.9 kD, 20.1kD and 21.6kD separately.
Biological characterization of bacteriocins had been researched. Complete inactivation ofantimicrobial activity was observed after treatment of bacteriocin-containing cell-free supernatantsof four strains with pepsin, trypsin, proteinase K, papain,α-chymotrypsin. The results showed thatbacteriocin were proteinaceous. Partially inactivation of antimicrobial activity was observed aftertreatment of KLDS1.0355 bacteriocin-containing CFSs with chymotrypsin. There were no anychanges for antimicrobial activity after treatment of bacteriocin-containing CFSs withα-amylase,indicated that carbohydrate moieties were not required for anti-microbial activity. The bacteriocinsremained stable after 2h of incubation at pH between 2.0 and 10.0. No decrease in activity wasrecorded after treatment at 80℃for 30min and increased in activity at 121℃for 30min. Themechanism of action mode for four bacteriocins is bactericidal, as shown by a obvious decrease by97.76%, 97.67%, 97.90% and 97.67% separately in the viable cell numbers of Staphylococcusaureus ATCC25923. No increase in the activity of bacteriocins produced by KLDS1.0391,KLDS1.0364 were recorded after treatment the cells with NaC1 at pH2.0, suggesting that thebacteriocins did not adhere to the surface of the producer bacteria, whereas bacteriocins produced byKLDS1.0355, KLDS1.0373 partial adsorption to producer cells were recorded.
Bactericins produced by KLDS1.0355, KLDS1.0373, KLDS1.0391 and KLDS1.0364 had alower specific activity than nisin, because the purity of these bacteriocins was too low. The furtherresearch should be focous on the purification of these bacteriocins. Compared with nisin, bactericinsproduced by four strains had the broader spectrum, including sevaral strains of Gram-positivebacteria Staphylococcus aureus, Listeria monocytogenes and some Gram-negative bacteria,especially Escherichia coli, Salmonella and Pseudomonas. They will have the broader applicationprospect in the food industry.
本研究从67株乳杆菌中筛选出四株具有抑菌活性的乳杆菌菌株：短乳杆菌(KLDS1.0355)、马乳酒样乳杆菌(KLDS1.0373)、棒状乳杆菌棒状亚种(KLDS1.0391)和布氏乳杆菌(KLDS1.0364)，这四株乳杆菌均分离自内蒙古传统乳制品中。在排除有机酸和过氧化氢的干扰后，四株菌的无细胞发酵上清液对指示菌还有强烈的抑制作用。经蛋白酶K处理后，抑菌活性丧失，证明无细胞发酵上清液中含有蛋白性质的抑菌物质，即细菌素。四株菌经初步鉴定为短乳杆菌、马乳酒样乳杆菌、棒状乳杆菌棒状亚种和布氏乳杆菌。
优化四株乳杆菌产细菌素的条件，确定了最大产量时的培养时间和培养温度，即KLDS1.0355、KLDS1.0373、KLDS1.0364 30℃培养24h，KLDS1.0391 30℃培养28h。优化了培养基的氮源和碳源成分，培养基氮源为1％胰蛋白胨、0.5％蛋白胨、0.5％牛肉膏、0.5％酵母提取物，碳源为4％葡萄糖时，四株菌产生的细菌素抑菌活力最强，分别达到270.64IU／ml、333.91 IU／ml、574.72IU／ml和295.49IU／ml。
对细菌素进行了纯化，首先采用硫酸铵沉淀蛋白，然后用SP Sepharose Fast Flow阳离子交换树脂层析，条件为：流速1ml／min，用含0.5mol／L NaCl的0.02mol／L的乙酸钠缓冲液可洗脱下细菌素峰，冻干浓缩后，四株乳杆菌细菌素的比活力可达到74.20 IU／mg、44.75 IU／mg、102.77 IU／mg和54.53IU／mg。纯化后的细菌素样品经冻干浓缩后，用Tricine-SDS-PAGE测定了它们的分子量，其中KLDS1.0355产生的细菌素分子量约为15.9kD，KLDS1.0373产生的细菌素分子量约为20.1kD，KLDS1.0364产生的细菌素分子量约为21.6 kD。
研究了四株菌产细菌素的生物学特性。KLDS1.0373、KLDS1.0391和KLDS1.0364产生的细菌素可以被胃蛋白酶、胰蛋白酶、木瓜蛋白酶、蛋白酶K完全失活，KLDS41.355产生的细菌素可被除α-糜蛋白酶以外的其他四种蛋白酶完全失活，可被α-糜蛋白酶部分失活。四株乳杆菌产生的细菌素都不能被α-淀粉酶失活，说明这四株乳杆菌产生的细菌素没有碳水化合物部分起抑菌作用。四株乳杆菌产生的细菌素在pH2～10的范围内活性稳定。在80℃热处理30min后活性无明显变化，在121℃30min的高温下活性不降低，并有所上升。说明这四种细菌素是具有良好的热、酸稳定性的蛋白活性物质，具有较高的安全性。四种细菌素杀菌作用明显，接入四株菌的无细胞发酵上清液5h后，分别可杀灭97.76％、97.67％、97.90％、97.67％的金黄色葡萄球菌ATCC25923。四株菌的菌体细胞用0.1mol／L的NaCl(pH2.0)溶液处理后，KLDS1.0355和KLDS1.0373重新得到的上清液(含NaCl，pH6.5)对指示菌有抑制活性，说明这两株菌对自身产生的细菌素有一定的吸附作用，菌株KLDS1.0391和KLDS1.0364的处理液对指示菌没有抑制作用，说明这两株菌对自身产生的细菌素没有吸附作用。
分离得到的四株菌产生的细菌素和nisin相比，比活力较低，说明细菌素的纯度仍然不高，以后应继续进行细菌素的分离纯化。本试验得到的细菌素不仅可以抑制金黄色葡萄球菌、单核细胞增生李斯特氏菌等大部分革兰氏阳性细菌，还可抑制大肠杆菌、沙门氏菌和假单胞菌等革兰氏阴性细菌，和nisin相比有更宽的抑菌谱，在食品工业中具有更广阔的应用前景。
Organic acids, hydrogen peroxide, diacetyl and other metabolic end products produced byLactis acid bacteria (LAB) act as bio-preservatives by altering the intrinsic properties of the food tosuch an extent as to actually inhibit spoilage microorganisms, and the role of these metabolic endproducts has long been appreciated. The contribution of LAB-derived bacteriocins may frequentlyhave been overlooked. The widespread ability of LAB to produce bacterocins implies an importantbiological role maintained over thousands of years and the precise nature of this role has been thesubject of intensive research in recent times. Bacteriocin production could be considered asadvantageous to the producer as, in sufficient amounts, these peptides can kill or inhibit bacteriacompeting for the same ecological niche or the same nutrient pool. Although bacteriocins areproduced by many Gram-positive and Gram-negative species, those produced by the LAB are ofparticular interest to the food industry. To date, the only commercially produced bacteriocins arenisin and pediocin PA-1. While nisin has been found to be extremely effective as an additive toprevent spoilage and increase shelf-life in a number of foods. But its effectiveness has been morevariable with respect to other applications. So the new bacteriocins should be attractive to explore.
Four bacteriocin-producing strains were screened from 67 strains of lactobacilli from differentsources. They were Lactobacillus Brevis KLDS1.0355, Lactobacillus kefiranofaciens KLDS1.0373,Lactobacillus coryniformis subsp. Coryniformis KLDS1.0391 and Lactobacillus buchneriKLDS1.0364. All of four strains were isolated from traditional dairy products of Inner Mongolia.The cell-free supernatants (CFSs) of four strains can inhibit indicator strains strongly excludinginhibitive effect of hydrogen peroxide and and organic acid, but the inhibitive activity decreasedsharply after treatment with proteinase K. The results confirmed that these inhibitory materials wereproteins, could be classed as bacteriocins.
To optimize bacteriocin production, experments were done on the respect of incubationcondition and the media components. The optimun incubation time and tempreture used to producethe largest activity of bacteriocins were 30℃and 24h for KLDS1.0355, KLDS1.0373 andKLDS1.0364, 30℃and 28h for KLDS1.0391. The optimum media nitrogen source and carbonsouce were: trypone 1%, peptone 0.5%, meat extract 0.5%, yeast extract 0.5%, glucose 4%.Productions of bacteriocin were up to 270.64IU/ml, 333.91 IU/ml, 574.72IU/ml and 295.49IU/ml forfour strains when they were incubated at optimum conditions.
The bacteriocins were precipitated by ammonium sulphate, followed by SP-Sepharose fast flowcation exchange chromatography, and the bacteriocins were washed with 0.5mol/L NaCl (in acetatebuffer, pH5.0) at flow rate of 1ml/min. The specific activitives were 74.20 IU/mg, 44.75 IU/mg,102.77 IU/mg and 54.53IU/mg of KLDS1.0355, KLDS1.0373, KLDS1.0391 and KLDS1.0364respectively. The molecular wights of KLDS1.0355, KLDS1.0373 and KLDS1.0364 bacteriocinswere 15.9 kD, 20.1kD and 21.6kD separately.
Biological characterization of bacteriocins had been researched. Complete inactivation ofantimicrobial activity was observed after treatment of bacteriocin-containing cell-free supernatantsof four strains with pepsin, trypsin, proteinase K, papain,α-chymotrypsin. The results showed thatbacteriocin were proteinaceous. Partially inactivation of antimicrobial activity was observed aftertreatment of KLDS1.0355 bacteriocin-containing CFSs with chymotrypsin. There were no anychanges for antimicrobial activity after treatment of bacteriocin-containing CFSs withα-amylase,indicated that carbohydrate moieties were not required for anti-microbial activity. The bacteriocinsremained stable after 2h of incubation at pH between 2.0 and 10.0. No decrease in activity wasrecorded after treatment at 80℃for 30min and increased in activity at 121℃for 30min. Themechanism of action mode for four bacteriocins is bactericidal, as shown by a obvious decrease by97.76%, 97.67%, 97.90% and 97.67% separately in the viable cell numbers of Staphylococcusaureus ATCC25923. No increase in the activity of bacteriocins produced by KLDS1.0391,KLDS1.0364 were recorded after treatment the cells with NaC1 at pH2.0, suggesting that thebacteriocins did not adhere to the surface of the producer bacteria, whereas bacteriocins produced byKLDS1.0355, KLDS1.0373 partial adsorption to producer cells were recorded.
Bactericins produced by KLDS1.0355, KLDS1.0373, KLDS1.0391 and KLDS1.0364 had alower specific activity than nisin, because the purity of these bacteriocins was too low. The furtherresearch should be focous on the purification of these bacteriocins. Compared with nisin, bactericinsproduced by four strains had the broader spectrum, including sevaral strains of Gram-positivebacteria Staphylococcus aureus, Listeria monocytogenes and some Gram-negative bacteria,especially Escherichia coli, Salmonella and Pseudomonas. They will have the broader applicationprospect in the food industry.
引文
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