Nisin生物合成相关基因分析

Nisin是乳酸乳球菌某些菌株产生的一种对细菌芽孢和多种革兰氏阳性菌有较好杀伤作用的小肽,广泛用于食品加工、医疗保健等诸多领域。合成Nisin的基因位于染色体上-可接合型蔗糖转座子,由三个启动nisA、nisR、nisF控制的nisA/ZBTCIPRKFEG构成,其中nisA因具有更强的启动强度,且表达诱导物和宿主菌均为食品级,方便、经济、安全,应用最为广泛。其他基因分别在Nisin合成、调控过程中起不同作用：自身保护性基因ninI、nisF、nisE、nisG的表达,使菌体获得对Nisin较好的耐受性;NisB和NisC与翻译后修饰有关;NisT可促进乳链菌肽前体转移至胞外;NisP则与nisin前体信号肽的切除有关。     

Nisin高产菌株的高通量筛选

【目的】乳酸链球菌素(nisin)是一种天然生物活性抗菌肽,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,而用作食品的防腐剂。本研究通过建立高通量筛选方法,实现高效快速省力的高产菌株筛选,为工业上筛选高产菌株提供研究方案。【方法】通过对Lactococcus lactis ATCC11454菌株进行紫外诱变,获得2511株突变株。利用Biomek FXP自动工作站建立96微孔板的高通量筛选方法,突变株经高通量挑选、菌种培养及菌液稀释后,加入到生长至对数中期的藤黄微球菌中,采用改进后的比浊法快速检测nisin生物活性。用此方法对突变株进行初筛、复筛后可得到nisin高产菌株,并通过摇瓶发酵评估高通量筛选方法。【结果】确定比浊法检测的条件为:nisin活性稀释在10–25 IU/m L范围内,与藤黄微球菌反应2 h后检测藤黄微球菌的菌体量(OD600)。2511株突变株经过2轮高通量筛选,最终获得约50株产量提升的菌株,对其中8株进行摇瓶精确测量,显示产量均有提高,并且其中一株产量提升了30%,成功建立了高通量筛选nisin高产菌株的方法。【结论】利用比浊检测法,在其基础上成功建立高通量筛选高产nisin菌的方法,经过初筛复筛,整个周期由1人耗时5 d即可完成2511株突变株的筛选工作。相较于传统的选育方法,高通量筛选具有快速、稳定、高效的特点,提高了筛选效率,缩短了选育周期,是工业上筛选高产nisin菌的有效手段。     

Nisin生物合成有关基因的遗传分析

乳链菌肽（ｎｉｓｉｎ）是某些乳酸乳球菌（Ｌａｃｔｏｃｏｃｃｕｓｌａｃｔｉｓ）产生的细菌素,是目前发现的各种细菌素中最重要的一种。因其具有较大经济价值而研究最为深入。有关它的理化性质及其应用已有文献报道［１,３］。细菌素这类抗菌物质都是多肽或蛋白质,有分子量小,且结构复杂的特点。Ｋｌｅａｎｈａｍｍｅｒ等［４］依据细菌素的分子量大小,热稳定性及修饰氨基酸等因素,把乳酸菌产生的抗菌蛋白质分为三类：（１）热稳定的小肽（２）热敏感的大蛋白质（３）修饰性多肽。它们的生物合成方式有核糖体合成和非核糖体合成两种。ｎｉｓｉｎ属于修饰性多肽细菌素,羊毛硫细菌素（Ｌａｎｔｉｂｉｏｔｉｃｓ）的一种,由核糖体合成。对它的研究已从初期的理化性质深入到分子遗传学水平。本文重点介绍ｎｉｓｉｎ的生物合成有关基因的遗传分析     

乳链菌肽（Nisin）的研究进展

Nisin亦称乳链菌肽或乳酸链球菌素 ,源于 N群链球菌抑菌物质 (Group N Inhibitory Substance.Mattick,Hirsch1947) ,它是由一些乳酸链球菌产生的一种小分子多肽抗菌物质或细菌素。Nisin的作用范围相对较窄 ,它仅对大多数革兰阳性菌起抑制作用 ,如葡萄球菌、链球菌、乳球菌、微球菌、单核细胞增生利斯特菌、分枝杆菌、棒状杆菌等 ,并能抑制芽胞杆菌属或梭状芽胞杆菌属胞子的形成 ,但对真菌或革兰阴性菌没有作用 [1～ 4] 。最近研究表明 Nisin与某种物质连接 ,如EDTA二钠以及一些因素的协同下如降低作用时的温度、增加作用时的压力等 [5…     

Nisin A前体基因nisA的过量表达对Nisin A产量的影响

Nisin是一种广泛应用于食品工业的抗菌素。通过基因工程手段分别构建了Nisin A前体结构基因nisA的穿梭表达载体pMG36ek-nisA和整合型载体pDG780-nisA,并转入Nisin A产生菌乳酸乳球菌Lactococcus lactis ATCC 11454中,得到两株基因工程菌FMM1和FMM2。对比工程菌和原始产生菌的生长状态及Nisin A产量,结果表明FMM1的生长速度、生物量以及发酵液的酸碱度没有显著变化,而Nisin A产量提高了31%;相反,FMM2的生物量较原始菌株显著降低,但Nisin A产量也有一定程度的提高。通过RT-PCR检测工程菌与原始产生菌Nisin A生物合成基因簇中11个基因的转录水平,结果显示FMM1和FMM2的11个基因的转录水平均有提高,其中FMM1提高更为显著。因此推测,nisA是Nisin A高产的关键因素之一,其游离型过量表达能显著提高Nisin A的产量。该研究为采用基因工程手段提高Nisin A的产量提供了新的思路,并对NisinA的大规模工业生产有指导意义,同时,也为其他抗菌肽产生菌的基因工程改造提供了参考。     

Nisin生物合成有关基因的遗传分析

乳链菌肽是某些乳酸乳球菌产生的细菌素,是目前发现的各种细菌素中最重要的一种。因其具有较大经济价值而研究最为深入,有关它的理化性质及其应用已有文献报道。细菌素这类抗菌物质都是多肽或蛋白质,有分子量小,且结构复杂的特点。Ｋｌｅａｎｈａｍｍｅｒ等依据细菌素的分子量大小,热稳定性及修饰氨基酸等因素,把乳酸菌产生的抗菌蛋白质分为三类：１．热稳定的小肽２．热敏感的大蛋白质３．修饰性朋肽。它们的生物合成方式有核     

乳链菌肽Nisin的生物合成及表达调控机制

乳链菌肽Nisin是乳酸乳球菌（Lactococcus lactis）产生的一种多肽类抗菌物质,是一种由34个氨基酸组成的羊毛硫细菌素。与Nisin合成有关的基因有11个,构成一个基因簇nisA（Z）BTCIPRKFEG。这些相关基因组成三个操纵子进行转录,分别是nisA（Z）BTCIP、nisRK和nisFEG。Nisin通过NisRK双组分调节系统诱导自身合成,而NisI和NisFEG赋予了Nisin产生菌对Nisin的免疫性。对于Nisin的生物合成机制人们展开了非常广泛的研究。本文对Nisin的结构、Nisin合成相关的基因簇、Nisin的生物合成及表达调控机制以及Nisin产生菌对Nisin的免疫性进行了综述。     

Nisin对幽门螺杆菌生物学作用的实验研究

目的：探讨乳链菌肽（Nisin)在柠檬酸的协同作用下对幽门螺杆菌（Helicobacter pylori,Hp)的生物学作用,寻求一种新的防治Hp微生态制剂,为临床治疗Hp提供理论和实践指导。方法：运用国际通用的药敏试验方法纸片法（Kirby-Bauer)和倾注培养法（Pour Culture)对96例从胃病患者分离出的临床株Nisin和柠檬酸协同作用的生物学实验,然后电镜观察被Nisin作用后的Hp菌株细胞结构并进行分析处理。结果：Nisin在柠檬酸的协同作用下对Hp具有明显的抑杀作用,电镜观察被作用后的Hp菌株细胞质膜破碎和细胞发生球形样变。结论：Nisin作用机制主要表现在对Hp菌株的细胞质膜上。     

超声波诱变选育乳链菌肽(Nisin)高产菌株

目的：从乳酸乳球菌中选育Nisin高产菌株。方法：利用超声波对乳酸乳球菌进行诱变,并用琼脂扩散法检测其效价。结果：获得一突变菌株S-1,该菌株的生物效价为343.53IU/mL,比原始菌株提高31.52%。结论：突变株S-1遗传性能稳定,为进一步菌种选育奠定基础。     

固定化乳酸乳球菌连续生产Nisin的研究

以海藻酸钙为材料 ,固定乳酸乳球菌 (Lactococcuslactissubsp .lactis)SM5 2 6 ,研究不同条件对Nisin合成的影响。结果表明 ,利用 2 %海藻酸钠在 1 0mmol LCaCl2 条件下 ,得到的固定化细胞颗粒稳定性较好 ,可维持 90h无破裂 ;在发酵过程中SYS3培养基中的无机盐成分尤其磷酸盐对固定化颗粒有破坏作用 ;用mSYS3培养基代替SYS3 ,通过 72h三批次循环的半连续培养 ,Nisin活性为 85 0IU mL ,无明显的细胞渗漏现象。连续化生产 70h ,Nisin活性达 1 1 5 0IU mL ,相当于游离细胞的发酵水平。     

Listeria monocytogenes’ Step-Like Response to Sub-Lethal Concentrations of Nisin

Microbial safety of food products is often accomplished by the formulation of food-grade preservatives into the product. Because of the growing consumer demand for natural substances (including preservatives) in the composition of consumed foods, there is also a growing interest in the natural antimicrobial nisin, which has generally recognized as safe (GRAS) status for certain applications. During the products storage time, concentrations of preservative(s) are decreasing, which may eventually cause a serious problem in the food’s microbial safety. Here, for the first time we report on the non-linear response of a foodborne pathogen, Listeria monocytogenes, to sub-lethal concentrations of nisin.     

Nisin生物保鲜剂对冷藏带鱼的保鲜效果研究

主要研究了冷藏(4±1 ℃)条件下,不同浓度的乳酸链球菌素(Nisin)保鲜液对带鱼的保鲜效果.实验结果表明:经Nisin保鲜液处理后的带鱼,在相同的贮藏期内,其pH值、TVB-N值及菌落总数明显低于冷藏对照组,感官值也显著优于未经处理的对照组.由此可见,Nisin可适当延长冷藏带鱼的货架期,其最适浓度为0.5 g/L.     

中性体系中超高压－Nisin协同作用下的细菌致死机理

摘要：【目的】为保证超高压中性食品的杀菌强度,可以??????????通过添加Nisin等细菌素协同杀菌以达到商业无菌要求。本文从分子水平和超微结构揭示二者协同作用下的细胞致死机理,为超高压杀菌在中性食品中的应用奠定理论基础。【方法】采用pH7.0的环境体系,100－500 MPa的超高压处理,Nisin浓度为200 IU/mL。通过荧光染色法和紫外吸收法检测细胞膜通透性,傅里叶转换红外光谱法检测细菌细胞壁、蛋白以及核酸的变化,透射电镜观察细菌在协同作用下的形态变化。【结果】结果发现：中性条件下,超高压与     

Natural Antimicrobials ε-Poly-l-lysine and Nisin A for Control of Oral Microflora

The present study aims to examine the efficacy of the natural antimicrobial ε-poly-l-lysine against Streptococcus mutans and against total aerobic oral microflora, alone and in combination with the natural antimicrobial peptide nisin. In in vitro studies, natural antimicrobials nisin A and ε-poly-l-lysine synergized in their action against S. mutans, leading to the microorganism’s full inhibition, while having a less inhibitory effect on total aerobic oral microbiota.     

乳酸乳球菌Nisin抗性基因nisI的克隆及作为筛选标记

情况良好,遗传性能稳定,这表明nisl基因赋予了宿主菌MG1363对Nisin的抗性.[结论]nisl可以作为筛选标记用于食品级表达载体的构建.     

乳酸乳球菌Nisin抗性基因nisI的克隆及作为筛选标记的研究

摘要：【目的】为了优化LJ1菌株的培养条件使之产生高活性的胞外褐藻胶裂解酶。【方法】通过富集培养技术从海带筛选到一株褐藻胶裂解酶产生菌LJ1, 依据表型特征、脂肪酸组成分析及16S rRNA基因序列分析对该菌株进行鉴定。通过单因子和正交试验对LJ1 菌株产胞外褐藻胶裂解酶的培养条件进行了优化。【结果】LJ1菌株属于假交替单胞菌属（Pseudoalteromonas）。该菌株产酶的最佳培养基组成为：褐藻胶3 g/L、(NH4)2SO4 3 g/L、NaCl 20 g/L、KH2PO4 0.1 g/L、CaCl2 0.1 g/L;最佳培养条件为：250 mL三角烧瓶中装液量25 mL、接种量3%、摇瓶转速150 r/min、pH7.5、培养温度为28℃、培养时间为24 h。LJ1菌株所产褐藻胶裂解酶的最适温度为40℃,最适pH7.6,最适NaCl浓度为0.3 mol/L。1 mol/L金属离子Mg2+对酶活力有明显的促进作用,而Co2+ 和Zn2+对酶活力有较强的抑制作用。【结论】LJ1菌株是Pseudoalteromonas 新的胞外褐藻胶裂解酶产生菌,在最佳培养条件下,该菌株的酶活力提高了66%。     

Effect of Nisin’s Controlled Release on Microbial Growth as Modeled for Micrococcus luteus

The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled release packaging is a novel technology that uses the package to deliver antimicrobials in a controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of controlled release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the release of nisin from packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that controlled release of nisin was strikingly more effective than instantly added (“formulated”) nisin. While instant addition experiments achieved microbial inhibition only at the beginning, controlled release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.     

Nisin Z inhibits the growth of Candida albicans and its transition from blastospore to hyphal form

Aims: To investigate the efficacy of nisin Z, an antimicrobial peptide produced by certain strains of Lactococcus lactis against Candida albicans growth and transition. Methods and Results: Candida albicans was cultured in the presence of various concentrations of nisin Z (1000, 500, and 100 μg ml⁻¹) for different time points. Candida albicans growth was determined using the Alamar Blue assay. The yeast’s transition from blastospore to hyphal form was assessed through optical microscope observations. The effect of nisin Z on C. albicans ultrastructure was followed by scanning and transmission electron microscopy. Our results show that nisin Z inhibited C. albicans growth beginning at 500 μg ml⁻¹. This inhibition was both time- and dose-dependent. Nisin Z was also active against C. albicans transition by significantly inhibiting the transformation of C. albicans from the blastospore to hyphal form. Treatments with nisin Z lead to ultrastructural disturbances of C. albicans. Conclusion: Our findings indicate that nisin Z significantly reduced C. albicans growth and transition. These effects may have occurred through ultrastructural modifications of this yeast. Significance and Impact of the Study: For the first time, effect of nisin Z on C. albicans was investigated. These results therefore suggest that nisin Z may have antifungal properties, and could be used as an antifungal molecule.     

Tackling <Emphasis Type="Italic">Salmonella</Emphasis> Persister Cells by Antibiotic–Nisin Combination via Mannitol

Bacterial persisters (defined as dormant, non-dividing cells with globally reduced metabolism) are the major cause of recurrent infections. As they neither grow nor die in presence of antibiotics, it is difficult to eradicate these cells using antibiotics, even at higher concentrations. Reports of metabolites (which help in waking up of these inactive cells) enabled eradication of bacterial persistence by aminoglycosides, suggest the new potential strategy to improve antibiotic therapy. Here we propose, mannitol enabled elimination of Salmonella persister cells by the nisin–antibiotic combination. For this, persister cells were developed and characterized for their typical properties such as non-replicative state and metabolic dormancy. Different carbon sources viz. glucose, glycerol, and mannitol were used, each as an adjunct to ampicillin for the eradication of persister cells. The maximum (but not complete) killing was observed with mannitol–ampicillin, out of all the combinations used. However, significant elimination (about 78%) could be observed, when nisin (an antimicrobial peptide) was used with ampicillin in presence of mannitol, which might have mediated the transfer of antibiotic–nisin combination at the same time when the cells tried to grab the carbon molecule. Further, the effectiveness of the trio was confirmed by flow cytometry. Overall, our findings highlight the potential of this trio-combination for developing it as an option for tackling Salmonella persister cells.     

The Effects of Zataria multiflora Boiss Essential Oil and Nisin on Chemical Characteristics of Rainbow Trout Fillet Stored at 4?°C

This study evaluated the effects of Zataria multiflora essential oil (EO) and nisin on fresh rainbow trout fillets during storage at 4?°C. Treatments included the following: A (control samples without EO and nisin), E₁ (treated samples with 0.2% EO), E₂ (treated samples with 0.4% EO), N (treated samples with 150?IU nisin/g), E₁N (treated samples with 0.2% EO and nisin) and E₂N (treated samples with 0.4% EO and nisin). Chemical and oxidation changes were investigated in this study as the functions of treatment and storage time. E₁N and E₂N had better effects on oxidation changes and maintaining values of peroxide value and thiobarbituric acid than A, E₁, E₂ and N treatments. Lower total volatile base nitrogen was found in E₂N than in other treatments during storage time.