小链霉菌Yn168抗病毒活性组分的分离及其稳定性研究  

Isolating and Stability Study of Antiviral Components from Streptomyces parvus Yn168

作　　者：田兆丰[1] 刘霆[1] 吴慧玲[1] 厚凌宇[2] 刘伟成[1] 

机构地区：[1]北京市农林科学院植物保护环境保护研究所,北京100097 [2]北京林业大学生物科学与技术学院,北京100083

出　　处：《华北农学报》2015年第2期124-127,共4页Acta Agriculturae Boreali-Sinica

基　　金：北京市自然科学基金项目(6122017);北京市农林科学院科技创新基金项目(KJCX201101001);北京市科技计划课题(Z121100001212002)

摘　　要：为进一步了解小链霉菌Yn168代谢产物中抗病毒活性物质的化学本质,为其作用机理的研究和产品开发提供依据,对该小链霉菌产生的抗病毒物质的活性组分进行了分离纯化及稳定性研究。经过乙酸乙酯萃取、三氯乙酸沉淀、Sephadex G-75柱层析、聚丙烯酰胺凝胶电泳(SDS-PAGE),证明小链霉菌Yn168发酵液中的活性成分为2个组分的蛋白质Ⅰ168和Ⅱ168,分子量分别为34,22 k Da。稳定性研究表明,抗病毒蛋白在温度超过60℃、p H值小于6或大于8以及紫外线照射时间超过8 h的条件下,抗病毒活性均明显下降。所以,该小链霉菌的抗病毒活性成分为2个组分的小分子蛋白质,适于在较低温度、酸碱度接近中性及避光条件下保存和使用。In order to understand the chemical nature of the antiviral substances from Streptonyces parvus Yn168,and to provide the reference for its mechanism research and product development,antiviral component pro-duced by Streptonyces parvus Yn168 were isolated and its stability were studied. By extracting in ethyl acetate,pre-cipitating with trichloroacetic acid,SephadexG-75 column chromatography and polyacrylamide gel electrophoresis （SDS-PAGE）,two ingredients of active protein Ⅰ168 and Ⅱ168 with molecular weight of 34,22 kDa from fermenta-tion broth of Streptonyces parvus Yn168 were isolated. Stability studies showed that the antiviral activity of the pro-tein was decreased significantly at a temperature above 60 ℃,and at a pH value below 6 or above 8,or under the UV irradiation over 8 h. So,the antiviral ingredients include two components of small protein,suitable at lower tem-perature,near neutral pH value,and also in the condition of avoiding light for its preservation and uses.

关 键 词：小链霉菌 抗病毒组分 分离纯化 稳定性 

分 类 号：S432.41[农业科学—植物病理学]