[논문]Bacillus속 세균 유래 박테리오신의 특성과 응용

이지영; 강대욱

doi:10.5352/jls.2023.33.1.91

Bacillus속 세균 유래 박테리오신의 특성과 응용
Biochemical Properties and Application of Bacteriocins Derived from Genus Bacillus 원문보기

생명과학회지 = Journal of life science, v.33 no.1, 2023년, pp.91 - 101

이지영 (창원대학교 생명보건학부) , 강대욱 (창원대학교 대학원 생명공학협동과정)

초록
AI-Helper

박테리오신은 리보솜에서 합성된 항균 펩타이드로, 박테리아에 의해 생성되어 유사하거나 밀접한 관련이 있는 박테리아 균주의 성장을 억제한다. 니신이 처음 발견된 이래로, 독특한 구조와 다양한 항균활성 방식을 가진 많은 박테리오신들이 기술되었고, 생산, 분비, 면역을 암호화하는 유전자들이 보고되었다. 니신은 치즈와 액체 달걀, 소스, 통조림 식품에 적용되는 박테리오신 중 하나이다. 많은 Bacillus 속 박테리오신들은 변역 후 변형된 펩타이드인 란티바이오틱스에 속한다. 다른 속의 Bacillus는 또한 많은 다른 비-란티바이오틱스 박테리오신을 생산한다. Bacillus 속 박테리오신은 때때로 더 넓은 항균 스펙트럼 때문에 더욱 중요해지고 있다. 박테리오신은 식품 및 제약 산업에서 식품 부패 및 병원성 세균 증식을 방지하기 위한 매력적인 화합물로 간주된다.박테리오신은 식품계에서 다양한 방식으로 생물학적 방부제로 사용될 수 있다. 생물 보존은 미생물 및/또는 그 대사산물을 사용하는 식품의 유통기한 연장 및 안전성 향상을 의미한다. 새로운 항균 화합물에 대한 수요는 식품 미생물학적 안전성을 향상시킬 수 있는 새로운 기술에 대한 큰 관심을 가져왔다. 박테리오신의 응용은 식품에서 인간의 건강으로 확대되고 있다. 오늘날 많은 연구자들은 박테리오신에 대한 관심을 식품보존에서 감염과 항생제 내성 질병을 유발하는 박테리아의 처리로 전환하고 있는 추세이다. 박테리오신 연구의 이 흥미로운 새로운 시대는 의심할 여지없이 새로운 발명과 새로운 응용으로 이어질 것이다. 이 리뷰에서 우리는 Bacillus 속에 의해 생산되는 박테리오신의 다양한 특성과 응용을 요약한다.

Abstract ▼ AI-Helper

Bacteriocins are antimicrobial peptides synthesized on ribosomes, produced by bacteria, that inhibit the growth of similar or closely related bacterial strains. Since the discovery of nisin, many bacteriocins with unique structures and various modes of antibacterial activity have been described, and genes encoding production, secretion, and immunity have been reported. Nisin is one of the bacteriocins applied in cheese, liquid eggs, sauces and canned foods. Many of the bacteriocins of the genus Bacillus belong to lantibiotics, which are modified peptides after translation. Other genus Bacillus also produce many non-lantibiotic bacteriocins. Bacteriocins of the genus Bacillus are sometimes becoming more important because of their broader antibacterial spectrum. Bacteriocins are considered attractive compounds in the food and pharmaceutical industries to prevent food spoilage and growth of pathogenic bacteria. Bacteriocins can be used as biological preservatives in a variety of ways in the food system. Biopreservation refers to extending shelf life and improving safety of foods using microorganisms and/or their metabolites. The demand for new antimicrobial compounds has generated great interest in new technologies that can improve food microbiological safety. Applications of bacteriocins are expanding from food to human health. Today, many researchers are shifting their interest in bacteriocins from food preservation to the treatment of bacteria that cause infections and antibiotic-resistant diseases. This exciting new era in bacteriocin research will undoubtedly lead to new inventions and new applications. In this review, we summarize the various properties and applications of bacteriocins produced by the genus Bacillus.

주제어

표/그림 (5)

표 Table 1. Proposed classification of bacteriocin produced by Bacillus species
표 Table 2. Amino acid sequences of Bacillus bacteriocin
그림 Fig. 1. Structure and amino acid sequences of representative lantibiotics and amylocyclicin. Dha (2,3-didehydroalanine) and Dhb (2,3-didehydrobutyrine) are obtained from the dehydration of L-serine and L-threonine, respectively. Then, Dha and Dhb react with L-cysteine to form a Lan thioether resulting in lanthionine (meso-lanthionine) and β-methyllanthionine (threo-β-lantionine), respectively. Amylocyclicin is cicularized by the formation of peptide bond between Leu¹ and Trp⁶⁴ residue.
그림 Fig. 2. Schematic overview of action mechanism of class I, II and III bacteriocin. Diverse bacteriocins display antimicrobial activity by disrupting cell integrity or inhibiting the synthesis of proteins or nucleic acids. Class I and II bacteriocins bind to cell walls and facilitate pore formation, causing cell death by dissipating proton motive force. Class III bacteriocins bind to cell walls and induce direct cell death. This figure was reorganized according to the report by Ahmad et al. 2017. Intern. J. Antimicrob. Agent. 49, 1-11.
그림 Fig. 3. Schematic diagram for the identification of bacteriocins. The approximate molecular weight is estimated by SDS-PAGE and gel overlay. The precise molecular size and amino acid composition are determined by mass spectrometry. This diagram was newly made by referring to the report by Perez et al. 2014. Microb. Cell Factories. 13 (Suppl. 1), S3.

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표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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