ε- 2010 1 1 (10, 56 ) 1, 1 2, 1 1. 300384 2. 110161 : ε- (ε-pl), :ε- ; ; Advance in Research on Antimicrobial Property and Application of ε-pl LI Kun-lun 1, LI Jiang-kuo 1, ZHANG Peng 2, ZHANG Ping 1 (1. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agriculture Products, Tianjin 300384, China 2. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China) Abstract: As a kind of natural food preservative, ε-poly-l-lysine (ε-pl) on its physical chemistry characters, antimicrobial activities and mechanism were introduced and its application and development were reviewed in this paper. Key words: ε-pl; preservative; antimicrobial activities; application :TS202.3 :A :1009-6221(2010)01-0011-05 ε- (ε- PL) ph MIC 100 μg/ml ε- PL 2003 10 FDA ph ε- PL 1977 S Shima H Sakai 1 ε- PL ε- ε- PL Streptomyces albulus346 1982 L- 1.1 S.albulus ε- PL 25~35 L- α β : 1982 11
:bxyjg@163.com 2010 1 ε- PL ε-pl H HN (CH 2 ) 4 CH CO OH ε-pl n 150 μg/ml NH 2 50 μg/ml 1.2 ph ε-pl 150 μg/ml, ph 5~8 ε-pl 50 μg/ml 50 μg/ml [2] S Shima Escherichia coli K-12 ε- 1.3 PL 9 L- ε-pl α [3] 100 30 min 120 20 min ε-pl J Hiraki 9.0 2000 ph 3.0 ε- PL E.coli ph 5.0~8.0 ε- PL 25~50 μg/ml ph 8.0 200 μg/ml [2] 1.4 ε-pl 3 ε- PL ph ε-pl [1] ph L- 36% ε-pl ε- PL 0.21~0.56 S Shima ε-pl [3], ε-pl 47 8 700 10 ε-pl Donnan α- 50 3.1 ε-pl [1] 2 ε- PL ε- PL J Hiraki ε-pl J Hiraki ε-pl MIC 1 [2] 12
2010 1 ε- :bxyjg@163.com 1 ε-pl MIC/μg ml -1 ph AspergillusnigerIFO4416 250 5.6 TrichophytonmentagrophytesIFO7522 60 5.6 CandidaacutusIFO1912 6 5.0 PhaffiarhodozymaIFO10129 12 5.0 PichiaanomalaIFO0146 150 5.0 P membranaefaciensifo0577 <3 5.0 RhodotorulalactaseIFO1423 25 5.6 SporobolomycesroseusIFO1037 <3 5.0 Saccharomycescerevisiae 50 5.0 ZygosaccharomycesrouxiiIFO1130 150 5.6 GeobacillusstearothermophilusIFO12550 5 7.0 BacilluscoagulansIFO12583 10 7.0 B subtilisiam1069 <3 7.3 ClostridiumacetobutylicumIFO13948 32 7.1 LeuconostocmesenteroidesIFO3832 50 6.0 LactobacillusbrevisIFO3960 10 6.0 L plantarumifo12519 5 6.0 MicrococcusluteusIFO12708 16 7.0 StaphylococcusaureusIFO13276 12 7.0 StreptococcuslactisIFO12546 100 6.0 RaoultellaplanticolaIFO3317 8 7.0 Campylobacterjejuni 100 7.0 EscherichiacoliIFO13500 50 7.0 PseudomonasaeruginosaIFO3923 3 7.0 Salmonellatyphymurium 16 7.0 1 ε-pl MIC 100 μg/ml ε-pl MIC 3.2 ε-pl Salmonella typhimurium ε-pl 000~5 000 μg/g 90 1 Subchronic 10~500 μg/g A Fukutome toxicity ε-pl 10 000 [4] μg/g 14 C ε-pl ε-pl 6 500 μg/g ADME ( ε-pl 20 000 μg/g ) ε-pl ε-pl, J Hiraki 5~50 μg/g, ε-pl 300 g ( 50 μg/g ε-pl) 60 kg [5] ε-pl 15 mg ε-pl ε-pl 14 5 g/kgε-pl / 5 min 3.3 3~6 h ε-pl ph 1.25~2.5 g/kg ε-pl 13
:bxyjg@163.com 2010 1 Chisso Corporation ε- PL ε- PL 20 000 ph mg/kg 2 3 2 3 2 3 ε-pl ε-pl ph 5~8 ε- PL ε-pl 3.4 ε-pl Ho Yu- [2] Ting ε-pl ε-pl ph 7 1 mol/l NaCl Listeria monocytogens E. ε-pl coli O-157: H7 Salmonella typhimurium Vibrio choleraevibrio parahae molyticus Staphylococcus aur [6] -eaus 3.5 ε-pl MIC * (E.coli) MIC/mg L -1 ck 50 80 60 min 50 100 30 min 50 120 20 min 50 ph ε-pl MIC MIC/mg L -1 ph 5.0 6.0 7.0 8.0 Bacillus subtilis 3.0 3.0 3.0 3.0 Bacillus cereus 25.0 100.0 50.0 12.5 Escherichia coli 25.0 25.0 50.0 50.0 Staphylococcus aureus 12.5 25.0 12.5 <6.3 ε-pl J Hiraki [9] 14 C- ε- PL ADME ε-pl 168 h X ε-pl ADME ε- PL 500 mg/kg 1 000~5 000 mg/kg 10~500 mg/kg ε- PL 5~50 mg/kg ε-pl [7] 4.2 ε-pl J Hiraki [8] ε-pl 4 ε- PL ε-pl [6] 4.1 Y Ho ε- PL Maillard reaction J Hiraki [8] S Shima [3] Sunsoft SE-11 Q-18S ε-pl ph K Neda1999 ε- NaCl 1.0 mol/l PL ε-pl 14
2010 1 ε- :bxyjg@163.com ε-pl ε- PL 4.3 ε- PL ε-pl ε-pl ε-pl ε-pl Y Kito [10] ε- PL ε-pl 4 50% IC 50 : ε-pl222 3.1 μmol/l : <ε-pl 25~35 6.8 μmol/lα-pl44 [1] Mariya Marudova, Alistair J Macdougall, Stephen G Ring. Physicochemical studies of pectin/poly-l-lysine gelation [J]. Carbohydrate 7.6 μmol/l<α-pl 11 Research,2004,339:209-216. 37 μmol/l ε-pl IC 50 α-pl44 [2] Hiraki J. ε -Polylysine, its development and utilization [J].Fine 7.6 μmol/l Chem,2000,29:18-25. ε-pl [3] Shima S, Matsuoka H, Iwamoto T, et al.antimicrobial action of ε-pl ε-poly-l-lysine[j]. Antibiot 1984, 37: 1449-1455. α-pl ε-pl [4] Fukutome A, Kashima M, Aiuchi M. Acombined chronic toxicity and carcinogenicity study of polylysine powder in rats by peroral α- ε-pl dietary administration[j].the Clinical Report,1995,29:1416-1431. [5] Hiraki J, TIchikawa, Ninomiya S I, et al. Use of ADME studies Y to confirm the safety of ε- polylysine as a preservative in food[j]. Regulatory Toxicology and Pharmacology,2003,37(2):328-340. Kito ε- PL [6] Ho Y, Ishizaki S, Tanaka M. Improving emulsifying activity of 15 mg/kg ε-polylysine by conjugation with dextran through the maillard reaction[j]. Food Chem, 2000,68:449-455. ε-pl 2~3 h ε- PL ε- [7] Santini M, Cesare C, Pietro L. Polylysine induces changes in PL p<0.05 [10] membrane electrical properties of K562 cells [J].Journal of ε-pl Biomedical Materials Research,1997,35(2):165-174. [8] Hiraki J. Basic and applied studies on ε-polylysine [J]. Antibact Antifungal Agents, 1995, 23:349-354. [9] Hiraki J, Ichikawa T, Ninomiya S I, et al. Use of ADME studies 5 ε- PL to confirm the safety of ε-poly-l-lysine as a preservative in food[j]. Regulatory Toxicol Pharm, 2003,37:328-340. ε-pl [10]Kito Y, Hiramot S, Murao M, et al. ε-polylysine inhibits pancreatic lipase activity and suppresses postprandial hypertriacyl- ε-pl glyceridemia in rats[j]. J Nutr, 2003,133:1887-1891. ε- :2009-08-29 PL 15