鱼精蛋白抑菌机理及在食品防腐中的应用

Mechanism of Antimicrobial Activity and Application in Food Preservation of Protamine

摘要:

鱼精蛋白是一类天然的阳离子抗菌肽，具有广谱抑菌活性。鱼精蛋白主要是通过破坏细菌的细胞壁、细胞膜及改变细胞的渗透性等途径抑制甚至杀死细菌细胞。在鱼精蛋白抑制细菌的同时，细菌也产生多种机制对抗鱼精蛋白。温度、pH、阳离子和EDTA等多种理化因子影响鱼精蛋白对细菌的抑制效果。由于鱼精蛋白在抑菌防腐方面的众多优势，目前已成为非常有发展前景的食品防腐剂。

Abstract:

Protamines are a group of native polycationic antimicrobial peptides, which have a broad range of antimicrobial activity. Protamines inhibit or kill bacteria by destroying their cell wall, cell membrane and changing permeability of cytoplasm membrane. While protamine inhibit or kill bacteria, bacteria are induced a variety of mechanisms to resist it. Several physical and chemical factors, such as temperature, pH, cations and EDTA, can affect protamine's inhibitory potency to bacteria. Because protamines have many advantages in antimicrobial activity, they have been developed a kind of promising food preservative presently.