理化因素对葡萄球菌无毒诱变超抗原GST-mTSST-1免疫活性的影响  

Effects of Physiochemical Factors on the Immune Reactivity of the Nontoxic and Mutant Staphylococcus aureus Superantigen GST-mTSST-1

作　　者：郭海勇[1] 郭伟生[2] 崔京春[3] 钱爱东[2] 

机构地区：[1]吉林师范大学生命科学学院,吉林四平136000 [2]吉林农业大学动物科学技术学院,吉林长春130118 [3]大连民族学院生命科学学院,辽宁大连116600

出　　处：《华南农业大学学报》2011年第2期48-51,共4页Journal of South China Agricultural University

基　　金：国家自然科学基金(30671554);国家科技计划项目(2002BA518A04);吉林师范大学博士启动基金(2009005)

摘　　要：应用免疫琼脂扩散法检测温度、pH、反复冻融、保护剂等理化因素对GST-mTSST-1融合蛋白免疫活性的影响,结果表明,在4℃30 d、20℃72 h、37℃72 h条件下,GST-mTSST-1融合蛋白的免疫活性不受影响,但该蛋白不耐高温,60℃5 min完全失活,耐碱不耐酸,对反复冻融有较好的稳定性,50 mg/mL蔗糖保护剂有利于提高该蛋白的免疫稳定性,为GST-mTSST-1融合蛋白规模化生产工艺的设计奠定了基础.This study tested the effects of various physiochemical factors on the immune reactivity of GST-mTSST-1 fusion protein by agar-gel double immunodiffusion assay.The results showed that the immune reactivity of GST-mTSST-1 was maintained following storage at 4 ℃ for 30 d,at 20 ℃ for 72 h,and at 37 ℃ for 72 h.However,the reactivity was lost completely by high temperature treatment at 60 ℃ for 5 min.The immune reactivities of GST-mTSST-1 fusion protein was rapidly lost when pH was lowered,but was retained under high pH,which indicated the protein tolerate alkalinic but not acidic condition.The protein was also stable following repeated freezing and thawing.Addition of 50 mg/mL sucrose in GST-mTSST-1 fusion protein solution was helpful to protect the immune reactivity,which could be a useful technique for the large-scale production of GST-mTSST-1 fusion protein.

关 键 词：金黄色葡萄球菌 GST-mTSST-1 理化因素 免疫学活性 超抗原 

分 类 号：S852.611[农业科学—基础兽医学] S852.43[农业科学—兽医学]