金黄色葡萄球菌
细菌素
葡聚糖
化学
蛋白酶K
胰蛋白酶
色谱法
抗菌剂
硫酸铵沉淀
微生物学
木瓜蛋白酶
生物化学
细菌
生物
酶
大小排阻色谱法
有机化学
遗传学
作者
Zhongdu Ye,Huifei Shentu,Qingqing Zhou,Danli Wu,Ping Li,Qing Gu
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-04-16
卷期号:451: 139344-139344
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139344
摘要
A novel bacteriocin, plantaricin ZFM9, was purified from Lactiplantibacillus plantarum ZFM9 using a combination of ammonium sulfate precipitation, XAD-2 macroporous resin, Sephadex G-50, Sephadex LH-20, and reversed-phase high performance liquid chromatography. The molecular mass of plantaricin ZFM9 was 1151.606 Da, and the purity was 98.3%. Plantaricin ZFM9 has thermal stability (95.6% retention at 120 °C for 30 min), pH stability (pH ≤ 5), and sensitivity to the pepsin, trypsin, papain, and proteinase K. Plantaricin ZFM9 exhibited broad-spectrum antimicrobial activity and notably inhibit methicillin-resistant Staphylococcus aureus D48 (MRSA). According to the results of electron microscopy and fluorescence leakage assay, it was found that plantaricin ZFM9 caused damage to the cells membrane and leakage of the contents of S. aureus D48. In addition, Lipid II was not the anti-MRSA target of plantaricin ZFM9. This study underscores the potential of plantaricin ZFM9 for applications in the food field and biopharmaceuticals against MRSA infection.
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