III-type bacteriocin from L. crispatus, and preparation method and applications thereof

A technology of Lactobacillus crispatus and bacteriocin, which is applied in the biological field, can solve the problem of little research on type III bacteriocin, and achieve the effects of large application value, short production cycle and increased yield

Active Publication Date: 2017-10-13
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, little research has been done on type III bacteriocins

Method used

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  • III-type bacteriocin from L. crispatus, and preparation method and applications thereof
  • III-type bacteriocin from L. crispatus, and preparation method and applications thereof
  • III-type bacteriocin from L. crispatus, and preparation method and applications thereof

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Embodiment Construction

[0031] The present invention will be described in further detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

[0032] It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

[0033] The present invention provides a type III bacteriocin Helveticin-M molecule derived from Lactobacillus crispatus (L.crispatus), the Helveticin-M molecule has antibacterial effect, and the Helveticin-M molecule is as follows (a) or (b) or the polypeptide of (c):

[0034] (a) It is encoded by a DNA molecule whose base sequence is shown in SEQ ID NO:1,

[0035] (b) its amino acid sequence is shown in SEQ ID NO: 2,

[0036] (c) A polypeptide derived from (b) in which the amino acid sequence in (b) has been substituted, deleted or added with one or several amino acids and has...

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Abstract

The invention discloses III-type bacteriocin Helveticin-M molecular from L. crispatus. The Helveticin-M molecular possesses antibacterial effect, and is a polypeptide selected from polypeptide (a), polypeptide (b), or polypeptide (c). The polypeptide (a) is obtained via coding of a DNA molecular with a base sequence represented by SEQ ID NO:1; the polypeptide (b) is obtained via coding of a DNA molecular with a base sequence represented by SEQ ID NO:2; and the polypeptide (a) is a derivative of polypeptide (b), is obtained via substitution, deletion, or addition of one or a plurality of amino acids, and possesses antibacterial activity. The invention also discloses a DNA molecular used for coding Helveticin-M molecular. The invention also discloses a preparation method of III-type bacteriocin Helveticin-M molecular, and applications of III-type bacteriocin Helveticin-M molecular, the DNA molecular, recombinant vectors, or host cells in food preservation bacteria inhibition and decomposition inhibition. The III-type bacteriocin Helveticin-M molecular possesses antibacterial activity, and can be used in food fresh keeping; heterologous expression can be realized; and the preparation method possesses guidance meaning in research and study on III-type bacteriocin.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a type III bacteriocin derived from Lactobacillus crispatus and its preparation method and application. Background technique [0002] Food spoilage and food-borne diseases seriously threaten food safety, and food-borne diseases are currently the number one food safety problem in my country. Therefore, the development of effective food preservatives has become an important issue in the development of the food industry. Food preservatives are generally divided into synthetic preservatives and natural preservatives (animal source, plant source, microbial source). In the past, synthetic preservatives were widely used in food preservation and preservation because of their low price. However, with the improvement of the quality of life and demand, people gradually realized that artificial preservatives have defects in affecting food flavor and safety of use, so natural preservatives As a n...

Claims

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Application Information

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IPC IPC(8): C12N15/31C07K14/335C12N15/70C12N1/21A23L3/3526C12R1/19
CPCA23L3/3526C07K14/335C12N15/70
Inventor 孙芝兰刘芳吴海虹张新笑诸永志李鹏鹏邹烨王道营徐为民
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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