期刊
FOOD CONTROL
卷 81, 期 -, 页码 211-217出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.05.030
关键词
Bacteriocin; Lactic acid bacteria; Purification; Biological characteristics
资金
- National Key Technology RD Program China [2015BAD16B05]
- National Natural Science Foundation of China [31171657]
- Natural Science Foundation of Heilongjiang Province, China [ZD201207]
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.
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