α-淀粉酶/糖苷酶抑制剂产生菌株PW638的分类地位及其产物的发酵、性质与应用研究(英文)  

Taxonomy of theStreptomycesstrain PW638 Producing α-Amylase/Glucosidase Inhibitor and Fermentation, Properties,and Application of Its Products

作　　者：孟鹏[1] 张晨[1] 白芳[1] 白钢[1] 

机构地区：[1]南开大学药学院,天津市分子药物研究重点实验室,天津300071

出　　处：《南开大学学报（自然科学版）》2013年第3期48-55,共8页Acta Scientiarum Naturalium Universitatis Nankaiensis

基　　金：Supported by the National High Technology Research and Development Program of China(863 Program 2012AA021505);the National Natural Science Foundation of China(21002052)

摘　　要：从土壤中分离得到了一株α-糖苷酶抑制剂产生菌株PW638.通过多相分类学研究将菌株PW638初步确定为白浅灰链霉菌(Streptomyces albogriseolus).该菌经10 L发酵罐水平发酵,发酵液中可积累一定量的A-糖苷酶抑制剂.它们能够显著地抑制重组人源A-淀粉酶和糖苷酶,并能有效降低小鼠餐后高血糖.因此,对于白浅灰链霉菌PW638的进一步研究有助于新型天然A-糖苷酶抑制剂药物的研发。Program to screen for new α-glucosidase inhibitors led to the isolation of strain PW638 from soil in China. The polyphasic taxonomic study revealed that strain PW638 was placed within the genus Streptomyces and identified as the species Streptornyces albogriseolus. After fermentation in a 10 L fermentor, α-glucosidase inhibitors were accumulated in the harvested broth of strain PW638. They could intensively inhibit human α-amylase/glucosidase; depress postprandial blood glucose elevation obviously. Thus, further studies of S. albo- griseolus PW638 are expected for discovery of new type of natural α-glucosidase inhibitor drug.

关 键 词：Α-糖苷酶抑制剂 发酵 多相分类 白浅灰链霉菌 

分 类 号：Q814[生物学—生物工程]