乳铁蛋白肽的抑菌活性及其基因工程制备  

Overview on Antimicrobial Activities of Lactoferricin and Its Genetic Engineering Production

作　　者：巴特[1] 丁卓平[1] 刘承初[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2010年第7期114-121,共8页Food and Fermentation Industries

基　　金：上海市教育委员会科研创新项目(09ZZ166);上海市教育委员会重点学科建设项目(J50704)

摘　　要：乳铁蛋白肽是乳铁蛋白在酸性条件下经胃蛋白酶裂解,从N端释放的具有两亲性的阳离子多肽,具有广谱抗菌活性。目前,乳铁蛋白肽主要是通过水解乳铁蛋白来获得,无法大规模生产,基因工程技术将是大规模生产乳铁蛋白的最佳途径。文中对乳铁蛋白肽的抑菌活性及其转基因生产技术(包括表达系统的选择与比较,基因工程菌发酵液中乳铁蛋白肽的分离和纯化等)进行了简要的综述。Lactoferricin is an amphipathic, cationic peptide with stronger anti-microbial activity than lactoferrin. It was mainly generated by the pepsin-mediated digestion from N-terminal of lactoferrin in small scale, Genetic engineering will be the best method to produce lactoferricin. This paper gives an overview on antimicrobial activities of lactoferricin and its production by genetic engineering including the selection and comparision of expression systems, isolation and purification of lactoferricin from the fermented broth of genetic engineering bacteria.

关 键 词：乳铁蛋白肽 抗菌肽 基因工程 

分 类 号：TQ464.7[化学工程—制药化工]