合成甜味剂对牛乳铁素抗菌活性的影响  

Effect of Composite Sweeteners on the Antibacterial Activities of Bovine Lactoferricin

作　　者：冯飞[1] 胡志和[1] 庞广昌[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商学院生物技术与食品科学学院,天津300134

出　　处：《食品科学》2006年第11期224-229,共6页Food Science

基　　金：天津市科技攻关项目(033121011)

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,具有很强的抗菌活性。选取大肠杆菌为实验菌株,进行了合成甜味剂对乳铁素抑菌活性影响的研究。研究表明,在牛肉膏蛋白胨培养基中,pH7.0,菌浓为107CFU/ml的条件下,纯化乳铁素B对大肠杆菌的最小抑菌质量浓度为20μg/ml;阿斯巴甜、甜蜜素、糖精钠在0～5mg/ml的质量浓度范围内,对乳铁素B的抗菌活性都有削弱的作用;而安塞蜜在0～5mg/ml的质量浓度范围内,对乳铁素B的抗菌活性没有太大的影响。Lactoferricin B （Lfcin-B） is the main anfimicrobial peptide generated by pepsin digestion of bovine lactoferrin （BLf）. Lfcin-B also shows a significant antibacterial activities. The E. coli was used for experiment strain, to study the effect of composite sweeteners on the antibacterial activities of Lfcin-B. The results showed, under the condition of the concentration of E.coli was 107CFU/ml and was cultured at 37℃ and pH7.0 in the peptone beef medium, that the minimum inhibitory concentration（MIC） of the purified Lfcin-B against Escherichia coli was 20μ g/ml. While these sweeteners and lactoferrin acting together, the antibacterial activities of the Lfcin-B was weakened as concentration range of aspartame and sodium cyclamate and saccharin sodium was 0-5mg/ml, respectively. And the antibacterial activities of the Lfcin-B was not influenced within the concentration range of acesulfame 0- 5mg/ml.

关 键 词：乳铁素B 合成甜味剂 抗菌活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]