Bacillus natto TK-1产脂肽的纯化、抑菌活性及其表面活性剂特性  

Purification and Antimicrobial Activity of Lipopeptide Produced by Bacillus natto TK-1 and Its Surfactant Property

作　　者：曹小红[1] 廖振宇[1] 王春玲[1] 哈志瑞[1] 杨亚静[1] 鲁梅芳[1] 励建荣 

机构地区：[1]天津科技大学食品工程与生物技术学院天津市食品营养与安全重点实验室,天津300457 [2]浙江工商大学食品生物与环境工程学院,杭州310018

出　　处：《中国生物工程杂志》2008年第1期44-48,共5页China Biotechnology

基　　金：浙江省“食品科学与工程”重中之重学科开放基金课题资助项目(ZSZKF200701)

摘　　要：利用酸沉、醇提和薄层层析等方法从Bacillus natto TK-1发酵液中分离得到脂肽。TLC结果表明,在迁移值Rf0.58～0.65处出现单一紫红色条带其为脂肽粗提物。脂肽的临界胶束浓度约115mg/L。在浓度为512mg/L时,脂肽能将水的表面张力显著地降低到30.1mN/m。同时,通过体外抗粘连实验表明,脂肽能显著抑制沙门氏菌、大肠杆菌和金黄色葡萄球菌对96孔板固体表面的粘附,其中,对沙门氏菌的抗粘连效果较为明显。通过平板扩散法考察脂肽抑菌活性,结果表明脂肽具有较广泛的抑菌谱,对灰霉和镰胞霉的抑菌能力较强。Lipopeptide biosurfactant from Bacillus natto TK-1 was purified via acidic precipitation, methanol extract and thin-layer chromatography （TLC） system. The surface-active substance migrated at the position of Rf 0. 58-0. 65 as a single line on the TLC. The critical micelle concentration （CMC） was estimated to be around 115 mg/L and the minimum surface tension of lipopeptide was 30. 1 mN/m at a concentration of 512 mg/L. Meanwhile, the anti-adhesion activity of lipopeptide was investigated in vitro. The results indicated that lipopeptide was found to significantly inhibit the adhesion of Salmonella typhimurium, Escherichia coli and Staphylococcus aureaus to 96- well microtiter plates at various concentrations. The highest anti-adhesion activity was exhibited against Salmonella typhimurium with inhibition percentage till 51.9% at 12.8g/L. The antimicrobial activity of lipopeptide was evaluated against ten microorganisms using disc diffusion method and the lipopeptide showed a broad spectrum of antimicrobial activity. The strongest inhibitory effect was found against Botrytis cinerea and Fusarium moniliforme.

关 键 词：BACILLUS NATTO TK-1 脂肽 表面张力 抗粘连 抑菌活性 

分 类 号：TQ925.9[轻工技术与工程—发酵工程] TS202.3