乳链菌肽(nisin)抗性机制的研究进展

乳链菌肽(nisin)是某些乳酸乳球菌产生的一种羊毛硫细菌素。其对包括食品腐败菌和致病菌在内的许多革兰氏阳性菌具有强烈的抑制作用,是目前世界上唯一被允许用作食品添加剂的细菌素。nisin的广泛使用虽未引发大范围的抗性,但在自然界或实验室的选择压力下,某些非nisin产生菌也获得了抵御nisin攻击的抗性机制。nisin抗性机制通常涉及两种方式,即非特异性的生理适应机制和特异性蛋白酶介导的主动防御机制。本文综述了近年来nisin抗性机制的研究进展。

Advances in the study of nisin Resistance-A review

Abstract: Nisin, a lantibiotic produced by some species of Lactococcus lactis, has broad antibacterial spectrum against Gram-positive bacteria species, especially those with close phylogenetic relationship to the nisin producing strain. The broad use of nisin did not lead to widespread resistence. However, some non-nisin producing bacteria could develope certain mechanisms of resistance against nisin when growing under laboratory or nature selection pressure. Nisin resistance mainly involved two strategies, namely, the non-specific physiological isolation mechanism (by the change of cell wall or membrane structure and composition) and the specific protease-mediated mechanism. This review introduced the advances in the study of nisin resistance mechanism.