单增李斯特菌鞭毛蛋白提取方法的研究  

Extraction of Flagellin from Listeria monocytogenes

作　　者：陈钢[1] 赖卫华[1] 段霞[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2009年第23期262-265,共4页Food Science

摘　　要：本实验对单增李斯特菌鞭毛蛋白提取方法进行研究,分别在23℃和37℃的条件下对单增李斯特菌(血清型IVb)进行扩增培养,发现23℃下单增李斯特菌产鞭毛的能力更强。运用酸解法处理单增李斯特菌后,分别通过超速离心法和硫酸铵沉淀法对鞭毛蛋白进行纯化,SDS-PAGE电泳以及电镜的实验结果表明,超速离心较硫酸铵沉淀法简便、耗时短、纯度高、产量高,适用于单增李斯特菌鞭毛蛋白的提取。In this study, the extraction of flagellin from Listeria monocytogenes was studied. Listeria monocytogenes IVb was cultured at 23 ℃ and 37 ℃, respectively. Stronger flagellin-producing capability was observed at 23 ℃ of culture condition. Flagellin was purified through ultra-centrifugation and ammonia sulfate precipitation after acid hydrolysis treatment of Listeria monocytogenes. Results from SDS-PAGE and electronic microscope revealed that ultra-centrifugation combined ammonia sulfate precipitation was an applicable method for flagellin extraction because this simple and time-saving method could provide flagellin with high purity and high yield.

关 键 词：单增李斯特菌 酸解法 鞭毛 超速离心 

分 类 号：TS207.3[轻工技术与工程—食品科学]