[1]柳芬芳,李迎秋.聚赖氨酸的抑菌机理及应用研究进展[J].中国调味品,2021,46(4):183-186.
Advances in Antibacterial Properties and Application of ε-Polylysine[J].CHINA CONDIMENT,2021,46(4):183-186.
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聚赖氨酸的抑菌机理及应用研究进展()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年4期
- 页码:
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183-186
- 栏目:
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- 出版日期:
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2021-04-09
文章信息/Info
- Title:
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Advances in Antibacterial Properties and Application of ε-Polylysine
- 作者:
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柳芬芳; 李迎秋
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- 文献标志码:
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A
- 摘要:
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ε-聚赖氨酸(ε-PL)作为一种新型的天然抑菌剂，由链霉菌好氧发酵产生。具有水溶性、食用性、对人体无毒、高温稳定、生物降解性好等特点。本文综述了ε-PL的抗菌特性、对各种真菌和细菌的作用机制以及在食品中的应用。ε-PL破坏了菌种的形态，造成了细胞膜的损伤，并引起细胞内物质的泄露。进一步扰乱了细胞内的酶及蛋白质的正常代谢，引起了机体的氧化应激反应，最终破坏了细胞的功能，导致细胞死亡。
- Abstract:
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ε-Polylysine (ε-PL) is a new type of natural bacteriostatic agent, which was produced by aerobic fermentation of Streptomyces. It has the characteristics of water solubility, edibility, non-toxic to human body, high temperature stability and good biodegradability. This article reviews the antibacterial properties of ε-PL, mechanism of action and application in food. ε-PL destroys the morphology of the bacteria, causing damage to the cell membrane, and the leakage of intracellular substances.It further disturbs the normal metabolism of enzymes and proteins in the cell, causing the body’’’’s oxidative stress reaction, which ultimately destroys the cell’’’’s function and causes cell death.
更新日期/Last Update:
2021-04-09