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| 乳酸杆菌小分子抗菌肽生物学性质的初步研究 | |
| 引用本文： | 齐桂云,周东坡,雷红,李秀凉,平文祥,李蓉.乳酸杆菌小分子抗菌肽生物学性质的初步研究[J].中国卫生检验杂志,2006,16(2):129-130. |
| 作者姓名： | 齐桂云 周东坡 雷红 李秀凉 平文祥 李蓉 |
| 作者单位： | 1. 哈尔滨医科大学附属二院微生物室,哈尔滨,150086 2. 黑龙江大学生命科学院,哈尔滨,150080 3. 中国疾病预防控制中心营养与食品安全所,北京,100021 |
| 基金项目： | 黑龙江省发改委重大课题 |
| 摘 要： | 目的：探讨从酸菜汁中筛选分离到的乳酸杆菌所产抑菌物质的生物学性质。方法：菌株HD1．7发酵液经提取、纯化获得具有抑菌活性的干粉，采用尿素-SDS-PAGE不连续凝胶电泳法确定该物质的分子量，并对其热敏感性、酶敏感性、抑菌活性的适宜PH值及部分抑菌谱进行测定。结果：该物质具有蛋白质性质，分子量为14000左右的小肽，热稳定性好，可被胰蛋白酶水解，PH2时抑菌效果最佳。结论：此小分子肽是一种具有研发价值的微生物天然防腐剂。 |
| 关 键 词： | 乳酸杆菌 抗菌肽 生物学性质 |
| 文章编号： | 1004-8685（2006）02-0129-02 |
| 收稿时间： | 2005-11-18 |
| 修稿时间： | 2005年11月18 |
Study on biological features of small molecular antibacterial peptide produced by lactobacillus |
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| Qi Gui-yun,Zhou Dong-po,Lei Hong,Li Xiu-liang,Ping Wen-xiang,Li Rong.Study on biological features of small molecular antibacterial peptide produced by lactobacillus[J].Chinses Journal of Health Laboratory Technology,2006,16(2):129-130. | |
| Authors: | Qi Gui-yun Zhou Dong-po Lei Hong Li Xiu-liang Ping Wen-xiang Li Rong |
| Institution: | 1. The Second Affiliated Hospital of Harbin Medical University, Harbin 150086, China; 2. College of Life Science, Heilongjiang University, Harbin 150080, China; 3. The Institute for Nutrition and Food Safety Chinese Center for Disease Control and Prevention, Beijing 100021, China |
| Abstract: | Objective:To investigate the biological features of antibacterial substance produced by lactobacillus isolated from Chinese sauerkraut juice.Methods:The strain HD1.7 producing antibacterial substance was identified and its product was purified.The molecular weight was determined by the Urea-SDS-Polyacrylamicle Gel Electrophoresis technique.The features of heat-resistant,enzyme sensitivity,pH applicable scope and antibacterial spectrum were detected.Results:The substance was a small peptide with molecular weight about(14 000),and it was stable to heat and sensitive with trypsin.Inhibition activity was the strongest at pH 2.Conclusion:The substance was a valuable microbiological peptide preservative for reseaching. |
| Keywords: | Lactobacillus Antibacterial peptide Biological feature |
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