外源氧化胁迫提高透明质酸分子量  

Oxidative Stress to Increase Hyaluranic Acid Molecule

作　　者：管世敏[1] 荣绍丰[1] 陈奕涵[1] 侯永泰 肖刚 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海昊海生物科技股份有限公司,上海201613

出　　处：《中国医药工业杂志》2013年第1期27-31,共5页Chinese Journal of Pharmaceuticals

基　　金：上海市科促会联盟项目(LM201123);上海市科委生物医药与农业领域重点项目(10431901900);上海市科委产学研医项目(11DZ1921405)

摘　　要：采用氧化胁迫技术手段,研究了氧化剂过氧化氢对兽疫链球菌Streptococcus zooepidemicus发酵生产透明质酸分子量的影响。经过摇瓶发酵试验表明,外源添加过氧化氢对菌株产生的透明质酸分子量影响显著。在此基础上,进一步考察了5 L发酵罐中添加过氧化氢对透明质酸分子量大小的影响。结果表明:摇瓶水平上,在发酵中期添加过氧化氢有利于透明质酸分子量的提高。发酵罐水平上,发酵7 h时添加过氧化氢溶液,最终透明质酸产量与对照组相比从3.85 g/L提高到4.82 g/L,分子量由1.8×106提高到2.1×106。The effect of oxidative stress on molecular weight of hyaluranic acid produced by Streptococcus zooepidemicus was investigated. Shake flask experiments suggested that H202 had significant effect on molecular weight of hyaluronic acid. The results showed that it was beneficial to enhance the molecular weight of hyaluronic acid when H202 was added into the shake flask at the metaphase of fermentation. Further studies were also investigated in the 5 L fermentor system. The results showed that the yield of hyaluronic acid increased from 3.85 g/L to 4.82 g/L, the molecular weight increased from 1.8×10^6 to 2.1×10^6 by adding H202 in the fermentation time of 7 h.

关 键 词：透明质酸 兽疫链球菌 氧化胁迫 分子量 发酵 

分 类 号：Q815[生物学—生物工程] TQ929[轻工技术与工程—发酵工程]