Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese

doi:10.1016/j.foodcont.2017.07.034

NWIPB OpenIR

	Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese
	Pei, Jinjin 1,2; Li, Xinsheng 1; Han, Hao 1; Tao, Yanduo 2,3
	2018-02-01
发表期刊	FOOD CONTROL
ISSN	0956-7135
卷号	84 页码:111-117
文章类型	Article
摘要	Yak milk cheese is one of the most important foods for the Tibetan people. Lactobacillus plantarum SLG1 isolated from yak cheese was shown to produce a novel bacteriocin, plantaricin SLG1. Production of plantaricin SLG1 in MRS medium was maximized after 24 h incubation at 37 degrees C (the stationary phase of growth). An innovative method, namely magnetic liposome adsorption combined with reversed-phase high performance liquid chromatography (RP-HPLC), was developed to screen for and efficiently purify bacteriocin compounds from the cell free supernatants from Lb. plantarum SLG1. The molecular mass of plantaricin SLG1 is 1083.25 Da and its amino acid sequence Tyr-Gly-Asn-Gly-Val-Phe-Ser-Val-Ile-Lys was determined by N-sequencing. Analyses by Circular dichroism (CD) spectra and predicted 3D structure suggested that the peptide maintains a well-defined conformation. Plantaricin SLG1 exhibited a wide range of antimicrobial activity against many food-borne spoilage and pathogenic bacteria, as well as some fungi. Results using scanning electron microscopy indicated that the mode of action was bactericidal and plantaricin SLG1 was able to damage the cell membrane integrity ultimately causing pathogen lethality. (C) 2017 Published by Elsevier Ltd.
关键词	Lb. Plantarum Bacteriocin Yak Milk Cheeses Magnetic Liposomes Characterizations
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
DOI	10.1016/j.foodcont.2017.07.034
关键词[WOS]	LACTIC-ACID BACTERIA ; LISTERIA-MONOCYTOGENES ; ANTIMICROBIAL ACTIVITY ; SAFETY ; MILK ; RESISTANCE ; KEFIR
收录类别	SCI
语种	英语
项目资助者	Research Foundation of Science and Technology Bureau of Shaanxi, China(2015SZS-15-05) ; Shaanxi Education department's Key Laboratory Scientific Research Foundation(16JS021) ; Collaborative innovation center Research Foundation(QBXT-Z(P)-15-28) ; China Scholarship Council (CSC) Foundation(201608615024) ; Special Scientists' Foundations of Shaanxi University of Technology(SLGICYQD2014-2-18) ; Research Foundations of Shaanxi University of Technology(SLGQD13-13)
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000415769700015
出版者	ELSEVIER SCI LTD
引用统计	被引频次：43[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/23758
专题	中国科学院西北高原生物研究所
通讯作者	Pei, Jinjin; Tao, Yanduo
作者单位	1.Shaanxi Univ Technol, Shaanxi Key Lab Biol & Bioresources, Hanzhogn 723001, Shaanxi, Peoples R China 2.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Beijing, Peoples R China 3.Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Key Lab Tibetan Med Res, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Pei, Jinjin,Li, Xinsheng,Han, Hao,et al. Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese[J]. FOOD CONTROL,2018,84:111-117.
APA	Pei, Jinjin,Li, Xinsheng,Han, Hao,&Tao, Yanduo.(2018).Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese.FOOD CONTROL,84,111-117.
MLA	Pei, Jinjin,et al."Purification and characterization of plantaricin SLG1, a novel bacteriocin produced by Lb. plantarum isolated from yak cheese".FOOD CONTROL 84(2018):111-117.