苦瓜籽蛋白的提取及抗菌作用研究  

作　　者：易海粟[1] 王超[1] 刘素英[1] 叶艳艳[1] 马才启[1] 黄柏青[1] 

机构地区：[1]湖北省荆州市长江大学医学院,434023

出　　处：《医学信息（下旬刊）》2011年第4期175-176,共2页Medical information

基　　金：国家大学生创新实验计划项目.项目编号091048904

摘　　要：目的：探讨用缓冲液浸提法粗提取苦瓜籽蛋白的方法,研究苦瓜籽蛋白的抗菌作用.方法：将苦瓜籽粉过滤、浸提、离心、浓缩,用BCA法测定粗提取苦瓜籽蛋白的浓度,用已知浓度的苦瓜籽粗提取蛋白做抗菌实验.结果：粗提取蛋白质浓度为69.5mg/ml,苦瓜籽蛋白对金黄色葡萄球菌、大肠杆菌、表皮葡萄球菌、解淀粉芽孢杆菌表现出明显的抑菌活性.结论：缓冲液浸提法操作简便,且能获得高浓度蛋白,可抑制金黄色葡萄球菌等常见菌的生长繁殖.Aim To search the methods of extracting balsam pear seed protein with buffer liquid and to study the antibacterial function of balsam pear seed protein. Methods the balsam pear seed powder was filtered,soaked,centrifugalized and condensed, the concentration of balsam pear seed protein was mensured, then the antibacterial experiment was done. Results The concentration of the balsam pear seed protein was 6.95 mg/ml,which obviously inhibited the growth of common bacteria,such as staphylococcus aureus, eseheriehia coli. Conclusion the methods of extracting balsam pear seed protein was easy to master. We could gain high concentration protein,which obviously inhibited the growth of common bacteria.

关 键 词：苦瓜籽 蛋白 抗菌 

分 类 号：R284[医药卫生—中药学]