CN112760253B - Lactobacillus plantarum, antibacterial peptide and application thereof - Google Patents

Lactobacillus plantarum, antibacterial peptide and application thereof Download PDF

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CN112760253B
CN112760253B CN202110069093.3A CN202110069093A CN112760253B CN 112760253 B CN112760253 B CN 112760253B CN 202110069093 A CN202110069093 A CN 202110069093A CN 112760253 B CN112760253 B CN 112760253B
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索化夷
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K7/00—Peptides having 5 to 20 amino acids in a fully defined sequence; Derivatives thereof
    • C07K7/04—Linear peptides containing only normal peptide links
    • C07K7/06—Linear peptides containing only normal peptide links having 5 to 11 amino acids
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    • C12P21/02—Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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Abstract

The invention discloses a lactobacillus plantarum, which is preserved in China Center for Type Culture Collection (CCTCC) No: m2020043. The antibacterial peptide is produced by fermenting the lactobacillus plantarum to obtain fermentation liquor, and concentrating and purifying the fermentation liquor to obtain the antibacterial peptide. The application of the lactobacillus plantarum in preparing antibacterial drugs or food preservatives is also disclosed. The antibacterial peptide has wide antibacterial spectrum, has no inhibition effect on common probiotics, has stable activity and has good heat resistance unlike other reported antibacterial peptides; the antibacterial peptide can be digested and absorbed by human body, can be used as natural food preservative, and is safe and harmless to human body; the peptide has small molecular weight, is convenient for artificial synthesis, and can be used in the fields of food, medicine and the like.

Description

Lactobacillus plantarum, antibacterial peptide and application thereof
Technical Field
The invention relates to the technical field of microorganisms, in particular to a novel lactobacillus plantarum strain, an antibacterial peptide produced by the same and application of the antibacterial peptide.
Background
Microbial safety issues during food production processing and storage have been a long-standing concern for the food industry. The addition of chemical preservatives is a common preservative means at present, such as benzoic acid and its salts, sorbic acid and its salts, and the like. However, as consumer demand for high quality foods increases, the potential hazards of chemical preservative additives are becoming more and more of an concern. Therefore, preservation by using non-toxic and harmless biological preservatives is an important development direction in the future.
Antibacterial peptides (AMPs) are favored by people in that they have small molecular weight, are easy to synthesize, are non-toxic, pollution-free, have no side effects, have no drug resistance, and can be digested by the human body. However, only one kind of bacteriocin is currently used in the food industry, but Nisin has a narrow antibacterial spectrum, and cannot inhibit gram-negative bacteria and yeasts. It is therefore of great importance to find a highly potent, broad-spectrum bacteriocin. Antibacterial peptides are produced by insects, amphibians, aquatic animals, and mammals including humans, even plants and bacteria. Wherein, the lactobacillus can produce antibacterial peptide with wide antibacterial spectrum and stable property; and lactic acid bacteria are widely existing in various fermented foods, so that the food is more convenient to preserve.
Disclosure of Invention
The object of the present invention is to solve the above problems and to provide a novel lactobacillus plantarum strain, an antibacterial peptide produced thereby and an application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
lactobacillus plantarum strain Lactobacillusplantarum SHY-2 is preserved in China Center for Type Culture Collection (CCTCCNO) with the preservation number of CCTCCNO: m2020043.
An antibacterial peptide produced for the lactobacillus plantarum described above.
Preferably, the amino acid sequence of the antimicrobial peptide is RPNEPRLLLPR.
The preparation method of the antibacterial peptide comprises the steps of fermenting the lactobacillus plantarum to obtain fermentation liquor, concentrating and purifying to obtain the antibacterial peptide.
The application of the lactobacillus plantarum in preparing antibacterial drugs or food preservatives.
The application of the antibacterial peptide in preparing antibacterial drugs or food preservatives.
The beneficial effects of the invention are as follows: the antibacterial peptide has a broad antibacterial spectrum, but has no inhibiting effect on common probiotics, such as lactobacillus casei, lactobacillus helveticus and the like, unlike other reported antibacterial peptides. The minimum antibacterial concentration to staphylococcus aureus is 156ug/mL, the activity is stable, and the activity is not changed remarkably even if the staphylococcus aureus is treated for 30min at 121 ℃, so that the staphylococcus aureus has good heat resistance. The antibacterial peptide can be digested and absorbed by human body, can be used as natural food preservative, and is safe and harmless to human body. The peptide has small molecular weight, is convenient for artificial synthesis, and can be used in the fields of food, medicine and the like.
Drawings
FIG. 1 is a high performance liquid chromatography elution profile of the antibacterial peptide Plantarcicin LP 21-2.
FIG. 2 is a mass spectrum of the antibacterial peptide Plantarcicin LP 21-2.
FIG. 3 shows the mode of action of antibacterial peptide on Plantarciin LP21-2 Staphylococcus aureus.
Detailed Description
The invention is further illustrated, but is not limited, by the following examples.
The experimental methods in the following examples are conventional methods unless otherwise specified.
The main reagents are as follows:
MRS broth medium, available from Guangdong Crypton microbiological technologies Co., ltd., cat No.: 027312;
LB broth, available from Beijing Soy Bao technologies Co., ltd., product number: l8291.
Example 1: preparation, separation and purification of antibacterial peptide plantarcicin LP21-2
Sterilizing 1LMRS liquid culture medium, cooling, inoculating 1% (v/v) lactobacillus plantarum Lactobacillusplantarum SHY-2 bacterial liquid cultured to logarithmic phase, culturing at 37 ℃ for 26 hours, centrifuging the obtained fermentation liquid at 4000rpm for 10min to obtain supernatant, adding 80% ammonium sulfate into the supernatant for salting out, centrifuging at 11000rpm for 15min to obtain precipitate, dissolving the precipitate obtained by centrifugation in 20mM pH=3.0 citric acid-phosphate buffer, fully dissolving, and diluting the solution to below 10mS/cm by pure water. The diluted sample was separated using a SP Sepharose Fsat Flow cation column (american GE company); the buffer solution is as follows: solution a was 20mM citric acid-phosphate buffer at ph=3.0, and solution B was a with NaCl added thereto. The eluate was collected and further separated by passing through a hydrophobic column, octyl Sepharose 4FastFlow (product of american GE); slow separatingThe flushing liquid comprises the following components: solution A contains 1.3mol/LNH 2 SO 4 20mM citrate-phosphate buffer (pH=4), solution B was solution A without NH added thereto 2 SO 4 . The sample purified by the hydrophobic column was concentrated by lyophilization and further purified using a Superdex-20010/300GL gel column (product of GE company, USA) with an eluent of 20mM citrate-phosphate buffer pH=4. The peaks with antibacterial activity after molecular sieve purification are subjected to final purification by reverse phase high performance liquid chromatography (FIG. 1 is an antibacterial peptide plantarciin LP21-2 high performance liquid chromatography elution curve) to obtain the antibacterial peptide plantarciin LP21-2, and the purification conditions are as follows: agilent Shim-packArata C18 (5 μm, 250L. Times.4.6), solution A: ultrapure water +0.1% (v/v) trifluoroacetic acid, solution B: acetonitrile +0.1% trifluoroacetic acid; gradient elution procedure: 0-4min,10% B;4-33min 10% -100% B;33-38min,100% B;38-43min,100% -0% B; sample injection amount: 100uL, detection wavelength: 220nm, flow rate: 0.6mL/min. Detecting antibacterial activity by an agar diffusion method, and selecting staphylococcus aureus as indicator bacteria; the active peak collection retention time was 4.835min.
Lactobacillus plantarum strain Lactobacillusplantarum SHY-2 was deposited in China Center for Type Culture Collection (CCTCC) 1 month in 2020, and was designated as eight-path Lopa nationality mountain in Wuchang district of Wuhan, hubei province. The preservation date is 2020, 1 month and 13 days, and the preservation number is CCTCC NO: m2020043, class name Lactobacillusplantarum SHY21-2.
The antibacterial peptide Plantarcicin LP21-2 was subjected to structural analysis and amino acid sequencing by an LC-MS/MS method, and FIG. 2 is a mass spectrum of the antibacterial peptide Plantarcicin LP 21-2. The amino acid sequence of the obtained antibacterial peptide Plantarcicin LP21-2 is RPNEPRLLLPR (SEQ ID NO: 1), and the molecular weight of the peptide is 1362.84Da. The antibacterial peptide plantarcicin LP21-2 has the following specific characteristics:
(a) Sequence characteristics:
length: 11
Type (2): amino acid sequence
Chain type: single strand
Topology structure: linearity of
(b) Molecular type: proteins
(c) Assume that: whether or not
(d) Antisense: whether or not
Example 2: antibacterial peptide Plantarum LP21-2 antibacterial experiment
(1) Antibacterial spectrum
The antibacterial activity of the antibacterial peptide is determined by adopting an agar diffusion method, staphylococcus aureus is selected as indicator bacteria, a thin layer of 1.5% sterilized agar is poured into a sterile culture dish, and after the sterilized agar is solidified, oxford cups are clamped by forceps and are uniformly placed on the agar. Preparing an LB semisolid culture medium, sterilizing, and cooling until hands are not scalded; then 1% (v/v) of the logarithmic phase indicator was added to LB semisolid medium (final concentration 10) 6 CFU/mL), the culture medium containing the indicator bacteria is prepared, shaken well and poured onto an agar plate provided with an oxford cup, and the culture medium containing the indicator bacteria is one fourth of the oxford cup. After the semisolid culture medium is solidified, the oxford cup is taken out, the flat cover is opened, and the semisolid culture medium is placed in a sterile operation table for 0.5h to volatilize water. The purified antimicrobial peptide of example 1, plantarum LP21-2 solution (0.4 mg/mL) was pipetted into 100. Mu.L of oxford cup wells of the plate, and after sealing with the sealer, the plate was placed in a refrigerator at 4deg.C for 2h to allow the bacteriocin to diffuse well in the plate. Finally, the plate is placed in a constant temperature incubator at 37 ℃ for overnight culture, then the antibacterial effect is observed, and a vernier caliper is used for measuring the antibacterial zone. As shown in Table 1, it was found that Plantaricin LP21-2 has a certain inhibitory effect on both common food-borne pathogenic bacteria and food-spoilage bacteria, indicating that Plantaricin LP21-2 is a broad-spectrum antibacterial peptide. However, the Plantaricin LP21-2 has no inhibition effect on common probiotics, which is obviously different from other reported antibacterial peptides, and the Plantaricin LP21-2 has remarkable characteristics, and can be used as natural food preservatives in foods such as yoghurt and the like.
TABLE 1 antibacterial Effect of PlantarcicinLP 21-2 on different bacteria
Figure GDA0004177229090000041
(2) Minimum inhibitory concentration against Staphylococcus aureus
RP-HPLC purified plantarciin LP21-2 was mixed with Staphylococcus aureus broth in 96-well plates and double diluted with LB broth, with no antimicrobial peptide added as control. After incubation at 37℃for 12h, OD was determined 600 Values. As a result, it was found that the minimum inhibitory concentration of the plantarciin LP21-2 against Staphylococcus aureus was 156ug/mL.
Example 3: sensitivity of the antibacterial peptide Plantarcicin LP21-2 to heat and proteases
Taking 0.5mL of the purified antibacterial peptide plantarciin LP21-2 (the concentration is 0.4 mg/mL) solution in the example 1, subpackaging into a 1.5mL centrifuge tube, respectively heating at 60 ℃,80 ℃ and 100 ℃ for 10min and 30min, respectively heating at 121 ℃ for 15min and 30min, and treating at normal temperature to serve as a control. After the treatment, staphylococcus aureus is used as indicator bacteria, the antibacterial activity is detected by an agar diffusion method, and 100uL of antibacterial peptide solution is added into each oxford cup hole. The staphylococcus aureus is taken as indicator bacteria, and samples purified by gel columns are respectively weighed and dissolved in 1mL buffer solutions with pH value of 2, 3, 4, 5, 6, 7, 8 and 9, and the concentration is 0.4mg/mL. After water bath for 4 hours at 37 ℃; the bacteriostatic activity was measured by agar diffusion with buffer at ph=2, 3, 4, 5, 6, 7, 8, 9 as blank, 100uL bacteriocin solution was added to each oxford cup well, 3 replicates per treatment. And (3) dissolving the antibacterial peptide sample in a buffer solution corresponding to protease, respectively adding pepsin, proteinase K, papain and trypsin solution, and uniformly mixing, wherein the final concentration of the enzyme is 1mg/mL, and the final concentration of the antibacterial peptide is 0.4mg/mL. After 4 hours of water bath at 37 ℃, the pH of the solution is adjusted to 4 by 3mol/L of HCI and 3mol/L of NaOH, the residual activity after each protease treatment is detected, a sample which is not treated by the enzyme is used as a reference, the antibacterial activity is detected by an agar diffusion method, and 100uL of antibacterial peptide solution is added into each oxford cup hole. The results are shown in tables 2, 3 and 4.
Table 2plantaricin LP21-2 antibacterial effect after different temperature treatments
Figure GDA0004177229090000051
TABLE 3 bacteriostatic Activity of Plantarcicin LP21-2 at different pH conditions
Figure GDA0004177229090000052
Table 4plantaricin LP21-2 antibacterial Effect after treatment with different enzymes
Figure GDA0004177229090000053
As is clear from Table 2, the plantarciin LP21-2 was still active after high temperature treatment, indicating that it had excellent heat resistance. As can be seen from Table 3, the plantarciin LP21-2 has antibacterial activity in the pH range of 2-5, indicating that the antibacterial peptide is suitable for acidic foods. As is clear from Table 4, plantaricin LP21-2 is inactivated by pepsin, trypsin, papain in the human digestive tract, indicating that Plantaricin LP21-2 is safe for food preservation.
Example 4: mode of action of antibacterial peptide Plantarcicin LP21-2
Adding 1% (v/v) staphylococcus aureus bacterial liquid into 5mL of LB liquid culture medium, and culturing at 37 ℃ to logarithmic phase; the antibacterial peptide purified by R-HPLC in example 1 was weighed and added to the bacterial liquid at a final concentration of 0.4mg/mL. After the addition of the sample, the bacterial liquid was continued to be cultured at 37 ℃. After the bacterial liquid is inoculated, the OD of the bacterial liquid is measured every 2 hours 600 A value; after the antibacterial peptide is added, sampling is carried out for 0, 0.5, 1, 1.5, 2, 2.5, 3 and 4 hours to determine the total colony count; the control was made without bacteriocin. As shown in FIG. 3, after the antibacterial peptide was added to the Staphylococcus aureus bacterial liquid, OD 600 The value did not increase any more and the number of viable staphylococcus aureus cells decreased drastically from 1.5h, with a viable count of 0 after 3h of treatment. The antibacterial peptide Plantarciin LP21-2 has the action mode of killing staphylococcus aureus.
Sequence listing
<110> university of southwest
<120> Lactobacillus plantarum, antibacterial peptide and application thereof
<160> 2
<170> SIPOSequenceListing 1.0
<210> 1
<211> 11
<212> PRT
<213> Artificial sequence (Artificial sequence)
<400> 1
Arg Pro Asn Glu Pro Arg Leu Leu Leu Pro Arg
1 5 10
<210> 2
<211> 699
<212> DNA
<213> Artificial sequence (Artificial sequence)
<400> 2
ttaatgattt atttgagctg tggaaggtaa acgcggttct gaatgtctct taaaatctgt 60
ctcaaatatt gacttcaatc caatccgcgc ctcgcgttgg tatgcatatt ggtctcgttt 120
tagaaacaaa gtttccatgg atttttgttt aaattctttc aaagagatat tctcttcaat 180
tttatcagaa taatagtgaa catttttaaa ttccgcatga tattttgaaa aattagaatc 240
caatttttgc agaaattttt gagcatcaat cataactgga attctctttt tgttatcgct 300
cagacgattt aaatcattaa tgactgactt ctttaacgta tattgatttc ttgaatcgtc 360
atagtctata caatcaaaat cttctattaa atctaagtta atcagagata aaatcccctt 420
ttctctgacc cattgaggta cagaaactat tcttattgta tcgccttcac aaaagtctat 480
ctttttccca ttaatagaga caaagatatc cgaatttgct gcatctaaat taagtatcct 540
agatccctca aaagcatctg caattacatc tccatcattt tccaaatcga tgaaatatcc 600
taattgtgaa aaatgtaact caccttcatt aataaattta tcgacatact ttttttcaaa 660
aaactttatc acacatcctg gttgagtatc gttaatcat 699

Claims (5)

1. Lactobacillus plantarum strain Lactobacillusplantarum SHY-2 is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: m2020043.
2. An antimicrobial peptide, characterized in that: the antibacterial peptide is produced by lactobacillus plantarum according to claim 1, and the amino acid sequence of the antibacterial peptide is RPNEPRLLLPR.
3. A method for preparing the antibacterial peptide according to claim 2, characterized in that: the lactobacillus plantarum of claim 1 is fermented to obtain fermentation liquor, and the fermentation liquor is concentrated and purified to obtain the antibacterial peptide.
4. Use of lactobacillus plantarum according to claim 1 for the preparation of antibacterial drugs or food preservatives.
5. Use of the antibacterial peptide of claim 2 for the preparation of antibacterial drugs or food preservatives.
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CN112094323B (en) * 2020-09-29 2022-04-01 福州大学 Lactobacillus plantarum-derived broad-spectrum antibacterial peptide and application thereof
CN114276951B (en) * 2021-12-01 2023-10-03 江南大学 Lactobacillus plantarum capable of producing antibacterial peptide with broad-spectrum antibacterial activity
CN114681588B (en) * 2022-02-17 2023-06-06 中山大学 Application of polypeptide EN-9 in preparation of product for treating acne
CN114854622B (en) * 2022-03-10 2023-09-05 西南大学 Lactobacillus plantarum with broad-spectrum mold and pathogenic bacteria inhibiting activity and capable of producing various antibacterial metabolites and application thereof
CN117100772A (en) * 2023-09-20 2023-11-24 西南大学 Application of Lactobacillus plantarum SHY21-2 in increasing endurance and relieving fatigue

Citations (2)

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AU2002249757A1 (en) * 2000-10-17 2002-08-06 Cubist Pharmaceuticlas, Inc. Compositions and methods relating to the daptomycin biosynthetic gene cluster
CN105087422A (en) * 2015-05-06 2015-11-25 南京农业大学 Lactobacillus plantarum JLA-9, bacteriocin produced by same and production identification method of bacteriocin

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2002249757A1 (en) * 2000-10-17 2002-08-06 Cubist Pharmaceuticlas, Inc. Compositions and methods relating to the daptomycin biosynthetic gene cluster
CN105087422A (en) * 2015-05-06 2015-11-25 南京农业大学 Lactobacillus plantarum JLA-9, bacteriocin produced by same and production identification method of bacteriocin

Non-Patent Citations (1)

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Title
Isolation and Preliminary Characterization of a Bacteriocin Produced by Lactobacillus plantarum N014 Isolated from Nham,a Traditional Thai Fermented Pork;Pongsak rattanachaikunsopon等;《Journal of Food Protection》;20061231;摘要，表1，表2 *

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