Isolation, purification, identification, and discovery of the antibacterial mechanism of LD-phenyllactic acid produced by Lactiplantibacillus plantarum CXG9 isolated from a traditional Chinese fermented vegetable
文献类型： 外文期刊
作者： Zhang, Jianming 1 ; Zhang, Chengcheng 1 ; Lei, Peng 3 ; Xin, Xiaoting 1 ; Liu, Daqun 1 ; Yi, Huaxi 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310016, Zhejiang, Peoples R China
2.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266100, Shandong, Peoples R China
3.Harvard Med Sch, Massachusetts Gen Hosp, Dept Surg, Boston, MA 02114 USA
关键词： LD-Phenyllactic acid; Lactiplantibacillus plantarum CXG9; Purification; Identification; Anti- Listeria monocytogenes mechanism
期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）
ISSN： 0956-7135
年卷期： 2022 年 132 卷
页码：
收录情况： SCI
摘要： Phenyllactic acid (PLA) is an antimicrobial compound and has been rarely reported to naturally occur in food sources with the exception of honey, sourdough, and some pickles. In this study, a traditional Chinese fermented vegetable, Stinky xiancaigeng, was found to contain high concentrations of PLA. A high PLA level-producing Lactiplantibacillus plantarum (L. plantarum) CXG9 was subsequently isolated and subjected to genomic analysis. Six L-and two D-lactate dehydrogenase genes were predicted, indicating that PLA produced by L. plantarum CXG9 contained L-and D-isomers. The ratio of L-and D-isomers was 11:1 by chiral high performance liquid chromatography analysis. LD-PLA from L. plantarum CXG9 cultures were then purified by a three-step procedure and identified by mass spectrometry. LD-PLA exhibited strong anti-Listeria monocytogenes activity, with a minimum inhibitory concentration of 2.4 mg/mL. The results of anti-Listeria monocytogenes mechanism demonstrated that LD-PLA damaged cell membrane integrity, increased membrane permeability, induced pore formation, and triggered intracellular material leakage by interacting with cell membrane proteins. These results presented here contribute to the use of PLA in further development and application as an antibacterial agent in the food industry.
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