A novel subtilin-like lantibiotics subtilin JS']JS-4 produced by Bacillus subtilis JS']JS-4, and its antibacterial mechanism against Listeria monocytogenes

被引:23
作者
Wei, Zhaohui [1 ]
Shan, Chengjun [1 ]
Zhang, Lixia [1 ]
Ge, Da'e [1 ]
Wang, Ying [1 ]
Xia, Xiudong [1 ]
Liu, Xiaoli [1 ,2 ]
Zhou, Jianzhong [1 ,2 ]
机构
[1] Jiangsu Acad Agr Sci, Inst Argoprod Proc, Nanjing 210014, Peoples R China
[2] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
关键词
Subtilin [!text type='JS']JS[!/text]-4; Bacteriocin; Bacillus subtilis; Listeria monocytogenes; Antibacterial mechanism;
D O I
10.1016/j.lwt.2021.110993
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The foodborne pathogen Listeria monocytogenes is the major cause of listeriosis. We isolated a novel lantibiotic subtilin JS-4 from Bacillus subtilis JS-4 and analyzed its effects against L. monocytogenes. The bacteriocin was extracted with n-butanol, purified by Sephadex LH-20 gel-filtration chromatography and semi-preparative RP-HPLC, and characterized by MALDI-TOF-MS and MALDI-TOF-MS/MS. The molecular mass of subtilin JS-4 was 3346.6 Da, and its amino acid sequence was similar to that of subtilin except for the Ala 15 -> Val and Leu 24 -> Ile substitutions. Subtilin JS-4 showed good thermal and pH stability but was inactivated by proteases. It also showed a broad antimicrobial spectrum against Gram-positive bacteria. The antibacterial mechanism of subtilin JS-4 against L. monocytogenes was investigated using confocal laser-scanning microscopy, scanning and transmission electron microscopy, which revealed that subtilin JS-4 increased cell membrane permeability, triggered K+ leakage and pore formation, damaged cell membrane integrity, altered cell morphology and intracellular organization. Taken together, subtilin JS-4 is highly effective against foodborne pathogens, and should be considered as an antibacterial preservative in the food industry.
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页数:10
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