阿魏酸化学修饰溶菌酶及扩展抑菌谱的研究  

Study on chemical modification of lysozyme with ferulic acid and exhibiting an enhanced antimicrobial action

作　　者：庞莉[1] 陆建安[1] 王淼[1] 杨严俊[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2009年第11期184-187,共4页Science and Technology of Food Industry

摘　　要：为了使溶菌酶扩展抑菌谱,同时作用于革兰氏阳性菌和革兰氏阴性菌,本文采用了阿魏酸修饰溶菌酶。采用EDAC作为缩合剂,使溶菌酶赖氨酸残基上的ε-氨基共价结合阿魏酸的羧基,形成一定程度的阿魏酸修饰酶。结果显示:与天然溶菌酶相比,修饰酶的酶活力略有下降,但是修饰酶扩展了抑菌谱,对革兰氏阴性菌的抑菌作用增强。修饰酶对大肠杆菌和沙门氏菌的最小抑菌浓度均为0.5mg/mL,而对金黄色葡萄球菌的抑菌作用略有下降。In order to extend the bactericidal spectrum of lysozyme against Gram-positive bacteria and Gramnegative bacterial,lysozyme was modified by the covalent attachment of ferulic acid.Linkage of the organic acid to lysozyme was achieved by the constitution of amide binding between the carboxyl group of ligand and primary amino group of the tysozyme mediated by EDAC.The results showed that,compared to natural lysozyme,the lytic activity of modified lysozyme was reduced.In contrast,it enhanced bactericidal spectrum,Gram-negative bacterial growth could be strongly inhibited.The minimal inhibitory concentration against Ecofi and Salmonella was 0.5mg/mL for the modified lysozyme. But the efficacy of modified lysozyme against Staphylococcus aueres was slightly reduced.

关 键 词：溶菌酶 阿魏酸 化学修饰 抑菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]