乳铁素B的抗菌活性及其影响因素  

The Antibacterial Activity and Influential Factors of Lactoferricin B

作　　者：张东送[1] 庞广昌[1] 谷芳[1] 王彦[2] 刘萍[2] 

机构地区：[1]天津商学院生物工程系,天津300134 [2]海军后勤学院,天津300450

出　　处：《食品与生物技术学报》2005年第2期1-5,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(编号30170685)资助课题.

摘　　要：乳铁素B是牛乳铁蛋白经胃蛋白酶酶解后得到的最重要的抗菌肽,具有较强抗菌活性. 研究表明,乳铁素B对大肠杆菌的最小抑菌质量浓度为0.5 mg/mL,对金黄色葡萄球菌的最小抑菌浓度为0.4 mg/mL;葡萄糖、蔗糖、麦芽糖、牛血清白蛋白(BSA)、尿素、硫酸铵在0～10 mg/mL,乳糖、可溶性淀粉在0～4 mg/mL的质量浓度范围内,对乳铁素B的抗菌活性影响不大;当NaCl或KCl的浓度为25～100 mmol/L,MgCl2或CaCl2的浓度为1.0～5.0 mmol/L时,乳铁素B的抗菌活性就会大大降低;随着缓冲盐浓度和有机酸浓度(25～100 mmol/L)的增大,乳铁素B的抗菌活性呈下降趋势,且在微碱性环境下乳铁素B表现出较强的抗菌活力.Lactoferricin B (Lfcin-B) is the main antimicrobial peptide generated by pepsin digestion of bovine lactoferrin(BLf). Lfcin-B also shows a significant antibacterial activity than that of lactoferrin. In this paper, the antibacterial activity of Lfcin-B was studied. It was found that the MIC of Lfcin-B repressing E.coli and S. aureus is 0.5mg/mL and 0.4 mg/mL, respectively. Glucose, sucrose, maltose, BSA, urea, ammonium sulphate at concentration 0~10 mg/mL, and lactose, starch at concentration 0~4 mg/mL have no effect on the antibacterial activity of Lfcin-B. The antibacterial effectiveness was reduced in presence of NaCl or KCl at concentration 25~100 mmol/L, MgCl_2 or CaCl_(2 )at concentration 1.0~5.0 mmol/L, or in presence of various buffer salts. The effectiveness declined with concentrations increases of various buffers salts or carboxylic acids within the range of 25 to 100 mmol/L. Furthermore, the protein was most effective under slightly alkaline conditions in each case.

关 键 词：抗菌活性 乳铁素B 金黄色葡萄球菌 最小抑菌浓度 牛血清白蛋白 牛乳铁蛋白 可溶性淀粉 CaCl2 MGCL2 有机酸浓度 胃蛋白酶 质量浓度 大肠杆菌 浓度范围 活性影响 NaCl 抗菌活力 碱性环境 抗菌肽 葡萄糖 麦芽糖 硫酸铵 KCl 盐浓度 酶解 蔗糖 乳糖 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]