Ngày nhận bài: 01-06-2022
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TỔNG QUAN: BACTERIOCIN - PHÂN LOẠI, HOẠT TÍNH KHÁNG KHUẨN VÀ ỨNG DỤNG
,
Nông Thị Huệ
1
,
Đinh Trường Sơn
1
,
Nguyễn Xuân Cảnh
1
Từ khóa
Bacteriocin, bảo quản thực phẩm, nông nghiệp, probiotic, y tế
Tóm tắt
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.
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