【摘要】 溶菌酶的抑菌作用主要是对微生物细胞壁的破坏,最终导致细菌的裂解死亡。但研究表明,溶菌酶对细菌的细胞膜也有一定的破坏作用,溶菌酶能够吸附聚集在膜的表面,诱导其出现更大或者更多的孔洞,膜的渗透性发生了改变,并且对膜内活性直接抑制,导致细菌裂解死亡。这种溶菌酶对细胞膜的破坏作用与其对革兰氏阴性菌的抑菌机制有关。将溶菌酶适当改性可增强溶菌酶对细胞膜的亲和性,从而增加其对革兰氏阴性菌的抑制效果。因此文章对溶菌酶抑菌作用位点和改性溶菌酶抑菌特性进行综述,并着重阐述基于脂质生物膜模型分析溶菌酶与细胞膜的亲和作用的研究进展,并对溶菌酶的抑菌机制进行归纳总结和阐述,为溶菌酶在食品中广泛应用提供参考。更多还原

【Abstract】 The bacteriostatic effect of lysozyme is mainly the destruction of the microbial cell wall, which eventually leads to the lysis of bacteria. However, studies have shown that lysozyme also has a certain destructive effect on the cell membrane of bacteria. Lysozyme can adsorb on the surface of the membrane, induce larger or more pores, change the permeability of the membrane, and directly inhibit the activity in the membrane, leading to bacterial lysis and death. This destructive effect of lysozyme is related to its antibacterial mechanism against Gram-negative bacteria. A appropriate modification of lysozyme can enhance the affinity of lysozyme to the cell membrane, thereby increasing its inhibitive effect on Gram-negative bacteria. Therefore, this paper reviews the antibacterial activity sites of lysozyme and the bacteriostatic properties of modified lysozyme, and focuses on the research progress of the affinity of lysozyme and cell membrane based on lipid biofilm model, as well as the antibacterial activity mechanism of lysozyme is summarized and elaborated. This article provides a reference for the wide application of lysozyme in food.更多还原