Purification, characterization, and action mechanism of plantaricin DL3, a novel bacteriocin against Pseudomonas aeruginosa produced by Lactobacillus plantarum DL3 from Chinese Suan-Tsai
| Autor: | Yang Lin, Fengling Bai, Mengtong Sun, Xinran Lv, Jianrong Li, Bolin Zhang, Yu Jie, Hongfei Zhao |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030106 microbiology Size-exclusion chromatography Pseudomonas Ethyl acetate 04 agricultural and veterinary sciences General Chemistry Biology biology.organism_classification 040401 food science Biochemistry Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Bacteriocin Fermentation Food science Antibacterial activity Bacteria Lactobacillus plantarum Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 244:323-331 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-017-2958-3 |
| Popis: | A novel bacteriocin produced by Lactobacillus plantarum DL3 isolated from Suan-Tsai, a traditional Chinese fermented cabbage, was designated as plantaricin DL3. It was purified by ethyl acetate extraction followed by gel filtration and high-performance liquid chromatography. The molecular weight of plantaricin DL3 was determined as 2149 Da by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF–MS) analysis. The amino acid sequence of plantaricin DL3 was predicted to be VGPGAINAGTYLVSRELFER by MALDI-TOF–MS/MS. This bacteriocin exhibited broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria, especially Pseudomonas aeruginosa, high thermal stability (15 min, 121 °C) and narrow pH stability (pH 2.5–5.5). The mechanism of action of this bacteriocin was responsible for the disruption of cell wall, accompanied with the leakage of proteins. These results suggested that plantaricin DL3 has potential applications in the control of Pseudomonas spp. in aquatic products. |
| Databáze: | OpenAIRE |
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