Purification, Characterization, and Mode of Action of Plantaricin GZ1-27, a Novel Bacteriocin against Bacillus cereus

被引：87
作者：
Du, Hechao [1 ]
Yang, Jie [1 ]
Lu, Xiaohong [1 ]
Lu, Zhaoxin [1 ]
Bie, Xiaomei [1 ]
Zhao, Haizhen [1 ]
Zhang, Chong [1 ]
Lu, Fengxia [1 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang, Nanjing 210095, Jiangsu, Peoples R China
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2018年 / 66卷 / 18期
关键词：
Bacillus cereus; plantaricin; antibacterial mechanism; natural food preservative; BROAD-SPECTRUM BACTERIOCIN; CHINESE FERMENTED CABBAGE; PRECURSOR LIPID-II; LACTOBACILLUS-PLANTARUM; ANTIMICROBIAL ACTIVITY; LANTIBIOTIC LACTICIN-3147; ANTIBACTERIAL ACTIVITY; SPORE OUTGROWTH; PORE FORMATION; IN-VITRO;
D O I：
10.1021/acs.jafc.8b01124
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Bacillus cereus is an opportunistic pathogen that causes foodborne diseases. We isolated a novel bacteriocin, designated plantaricin GZ1-27, and elucidated its mode of action against B. cereus. Plantaricin GZ1-27 was purified using ammonium sulfate precipitation, gel-filtration chromatography, and RP-HPLC. MALDI-TOF/MS revealed that its molecular mass was 975 Da, and QTOF-MS/MS analysis predicted the amino acid sequence as VSGPAGPPGTH. Plantaricin GZ1-27 showed thermostability and pH stability. The antibacterial mechanism was investigated using flow cytometry, confocal laser scanning microscopy, scanning and transmission electron microscopy, and RT-PCR, which revealed that GZ1-27 increased cell membrane permeability, triggered K+ leakage and pore formation, damaged cell membrane integrity, altered cell morphology and intracellular organization, and reduced the expression of genes related to cytotoxin production, peptidoglycan synthesis, and cell division. These results suggest that plantaricin GZ1-27 effectively inhibits B. cereus at both the cellular and the molecular levels and is a potential natural food preservative targeting B. cereus.
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收藏
页码：4716 / 4724
页数：9
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