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Ninh Thị Thảo, Nông Thị Huệ, Đinh Trường Sơn, Nguyễn Xuân Cảnh(1)

Tổng quan: Bacteriocin – phân loại, hoạt tính kháng khuẩn và ứng dụng

Bacteriocins - Classification, Antibacterial Activities and Applications

Khoa học Nông nghiệp Việt Nam

2022

10

1427 - 1440

1859 - 0004

Bacteriocin, Bảo quản thực phẩm, Nông nghiệp, Probiotic, Y tế

Agriculture, Bacteriocins, Food preservation, Pharmaceutics, Probiotic

Bacteriocin là các peptide hoặc protein được tổng hợp từ riboxom của vi khuẩn, có khả năng ức chế các vi khuẩn liên quan chặt chẽ hoặc không liên quan với chủng vi khuẩn sản xuất. Với đặc tính có nguồn gốc tự nhiên, đa dạng lớn về cấu trúc, chức năng và bền nhiệt, bacteriocin trở thành một trong những vũ khí giúp chống lại vi sinh vật. Rất nhiều nghiên cứu sử dụng bacteriocin như một chất bảo quản an toàn, có nguồn gốc sinh học trong ngành công nghệ thực phẩm hay như một tác nhân phòng trừ sinh học trong nông nghiệp. Bacteriocin cũng được chứng minh là một hướng đi triển vọng trong liệu pháp trị bệnh nhiễm trùng và ung thư ở người, là ứng cử viên tiềm năng thay thế các chất kháng sinh để phòng trừ nhóm vi khuẩn đa kháng thuốc. Tuy nhiên, cho đến nay các nghiên cứu ứng dụng các bacteriocin chủ yếu trong điều kiện phòng thí nghiệm và tập trung vào nhóm bacteriocin do vi khuẩn Gram dương sản xuất. Trong bài viết này, chúng tôi tổng quát sự phân loại và hoạt tính kháng khuẩn của bacteriocin, đồng thời thảo luận các thành tựu và tiềm năng ứng dụng của bacteriocin trong bảo quản thực phẩm, trong lĩnh vực nông nghiệp và y tế. Kết quả của nghiên cứu này đã cung cấp các thông tin tổng quát về bacteriocin, từ đó định hướng nghiên cứu ứng dụng bacteriocin ở Việt Nam.

Bacteriocins produced by bacteria are ribosomally synthesized peptides or proteins with antimicrobial activity that either kill or inhibit the growth of closely-related or non-related bacterial strains. Bacteriocins appear to be a weapon against microorganisms due to their specific properties of natural origin, high structural and functional diversity and heat stability. Recent studies have identified bacteriocins for application in food technology as natural bio-preservatives or in agriculture as biological control agents. Bacteriocins also present a potential approach for the treatment of pathogenic microbial infections and cancer diseases in humans and a promising al-ternative for replacing conventional antibiotics to treat multidrug-resistant bacteria. However, the majority of application-oriented studies were mainly conducted in laboratory conditions and focused on bacteriocins f-rom Gram-positive bacteria. In this review, we summarized the classification and antibacterial activities of bacteriocins as well as discussed current achievements and potential applications of bacteriocins in the food preservation and in agricultural and pharmaceutical fields. Our paper provides an overview of bacteriocins, thus, orients the application of bacteriocins in Vietnam.

TTKHCNQG, CTv 169

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