| 摘要: |
| 对分离自健康未断奶仔猪粪便的抗猪链球菌的戊糖乳杆菌LPL1-5所产细菌素进行提取、纯化,以及理化和生物学特性研究。戊糖乳杆菌LPL1-5所产细菌素经饱和度为80%的硫酸铵盐析、葡聚糖凝胶树脂 G-10层析和SP Sepharose Fast Flow阳离子树脂交换层析可得到纯化的细菌素,其比活力为1 732.16 AU/mg,纯度较发酵液提高了26.37倍;Tricine-SDS-PAGE凝胶电泳及活性检测试验结果显示,3 313~5 856 u范围内存在1条活性蛋白带;纯化后细菌素特性分析发现,该细菌素具有良好的热稳定性、酸耐受性及溶解性,并基本确定其等电点为8.7;胃蛋白酶、胰蛋白酶、中性蛋白酶和蛋白酶K处理可使细菌素完全失活;该细菌素抑菌谱较广,不仅对猪链球菌(Sreptococcus suis)、单核细胞增生李斯特氏菌(Listeria monocytogenes)、金黄色葡萄球菌(Staphylococcus aereu)等革兰氏阳性菌有明显抑制作用,同时对大肠杆菌(Escherichia coli)及假单胞菌(Pseudomonas spp.)等革兰氏阴性菌也表现出抑菌活性,具有作为食品防腐剂良好的应用前景。 |
| 关键词: 细菌素 戊糖乳杆菌 纯化 特性 |
| DOI：10.11841/j.issn.1007-4333.2011.05.021 |
| 分类号: |
| 基金项目:国家自然科学基金资助项目(31071591; 30671482) |
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| Purification and characterization of pentocinagainst streptococcus suis |
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WU Peng-peng, LIU Guo-rong, CHANG Xiao-yuan, ZHANG Xiang-mei, LI Ping-lan
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College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
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| Abstract: |
| Purification and characterization of an anti-streptococcus suis bacteriocin produced by Lactobacillus pentosus LPL1-5,isolated from faeces of healthy piglets,were studied.The bacteriocin was purified by 80% ammonium sulphate precipitation,Sephadex G-10 gel filtration chromatography and SP Sepharose Fast Flow cation exchange chromatography.And the specific activity of purified bacteriocin reached 1 732.16 AU/mg and the purity was increased by 26.37 fold.Tricine- SDS-PAGE of the purified bacteriocin contained only one active protein band between 3.3 and 5.8 ku.Purified bacteriocin was heat resistant,active at pH values between 2.0-8.0 and inactivated by pepsin、trypsin、neutro-proteinase and proteinase K.It also could easily be dissolved in different media and its isoelectric point was 8.7.In addition,the bacteriocin had a broad inhibitory spectrum.It not only had a strong antimicrobial effect on gram-positive,such as streptococcus suis,Listeria monocytogenes,Staphylococcus aereu and etc,but also could inhibited several gram-negative bacteria,such as Escherichia coli,Pseudomonas spp and etc.These results indicated that the bacteriocin has a potential application as food additives and bio-preservatives in food industry. |
| Key words: bacteriocin Lactobacillus pentosus purification characterization |
