无前导肽细菌素的研究进展及在食品保藏中的应用

细菌素作为食品防腐剂在食品工业中已广泛应用。无前导肽细菌素是一类由核糖体合成、不进行任何翻译后修饰、N端没有前导肽序列的细菌素。该文对目前无前导肽细菌素的类型、生物合成、理化特征、抗菌机制及在食品保藏中的应用进行综述。分析表明,该类细菌素通常含27个~53个氨基酸,富含赖氨酸残基而缺少半胱氨酸残基,均带有正电荷,有较高的等电点;该类细菌素受受体影响小,静电作用和疏水作用在抑菌机制中发挥重要作用,多数具有广谱抑菌活性;该类细菌素遗传结构简单,便于在其它微生物中表达,易于规模化生产。

Advances on Leaderless Bacteriocins and Application in Food Preservation

Bacteriocins are widely used as food preservatives.Leaderless bacteriocins represent a class of antimicrobial peptides derived from ribosome and characterized by the absence of an N-terminal leader peptide and posttranslational modifications.In this review,the types,biosynthesis,physical and chemical characteristics,antibacterial mechanism and application of bacteriocins in food preservation were reviewed.Analysis showed that bacteriocins usually comprised 27 to 53 amino acids,and were positively charge with high isoelectric point.Also,these were rich in lysine residues but lacks cysteine residues.Leaderless bacteriocins were less affected by receptors and most of them exhibit broad-spectrum antibacterial activities,since electrostatic and hydrophobic forces play an important role in the antibacterial mechanism.Leaderless bacteriocins could be conveniently expressed through other microorganisms and were easy to produce on a large scale since these exhibit a simple genetic structure.