红曲霉抑菌成分糖肽类物质的分离纯化及稳定性  

Separation Purification and Stability of the Antibacterial Compounds Glycopeptide from M.Purpureus

作　　者：曾露燕[1] 赵树欣[1] 李燚[1] 

机构地区：[1]工业微生物教育部重点实验室天津科技大学生物工程学院,天津300457

出　　处：《天津科技大学学报》2009年第4期18-21,共4页Journal of Tianjin University of Science & Technology

摘　　要：红曲霉菌丝体经高压均质机破碎后用75%乙醇溶液提取胞内物质,提取液经脱色、浓缩、透析后冷冻干燥得粗品,再经硅胶柱层析和HPLC分析检验得到较纯的红曲霉抑菌成分糖肽类物质.以金黄色葡萄球菌为指示菌,对抑菌成分的稳定性作了初步研究,结果表明:糖肽类物质在100,℃处理12,h其抑菌活性没有明显变化;抑菌成分在pH,2～11时稳定,在pH,12时抑菌活性下降;胃蛋白酶和木瓜蛋白酶能完全酶解糖肽类物质;Cu2+、Fe2+、Zn2+对糖肽类物质的抑菌活性有促进作用,而Mg2+对糖肽类物质的抑菌活性有抑制作用.After Monascus mycelium being homogenized by super high-pressure homogenization technology antibacterial compounds Glycopeptide in cell was extracted by 75% ethnol. Unpurified product was obtained by decoloration, concentration and freeze-drying after dialyses. The relatively purified product was obtained by using silica gel column layer and HPLC. The result showed that the glycopeptides could keep activity constantly when treated at temperature 100℃ for 12 h and at pH 2 to 11. However,the inhibitory activity decreased when the pH reached 12. In the meantime,the glycopeptide can be hydrolysed by pepsin and chymopapain thoroughly. It was also found that the inhibitory activity was improved by Cu^2＋, Fe^2＋ ,Zn^2＋ but inhibited by Mg^2＋.

关 键 词：糖肽类物质 抑菌物质 稳定性 

分 类 号：Q51[生物学—生物化学]