ε-聚赖氨酸与卵白蛋白间相互作用及对抑菌活性的影响  

Interaction of ε-Poly-L-lysine with Ovalbumin and Its Influence on Antibacterial Activity

作　　者：谭之磊 武雅楠 方思棋 孙晓光 梁丽 郭凤柱 贾士儒 周斌 TAN Zhilei;WU Yanan;FANG Siqi;SUN Xiaoguang;LIANG Li;GUO Fengzhu;JIA Shiru;ZHOU Bin(Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China;Zhejiang Silver Elephant Bioengineering Co. Ltd., Taizhou 317200, China)

机构地区：[1]天津科技大学生物工程学院,工业发酵微生物教育部重点实验室,天津300457 [2]浙江新银象生物工程有限公司,浙江台州317200

出　　处：《食品科学》2018年第1期73-77,共5页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102106);天津市科技特派员项目(15JCTPJC59700);国家自然科学基金面上项目(21276197);“十二五”国家科技支撑计划项目(2015BAD16B04);国家级大学生创新创业训练计划项目(201510057006)

摘　　要：为表征带正电ε-聚赖氨酸与带负电卵白蛋白间的相互作用以及相互作用对ε-聚赖氨酸抑菌活性的影响,本实验通过测定ε-聚赖氨酸与卵白蛋白复合溶液的ζ-电位和浊度,对ε-聚赖氨酸与卵白蛋白之间的相互作用进行了表征。通过抑菌实验研究ε-聚赖氨酸与卵白蛋白之间的相互作用对ε-聚赖氨酸抑菌活性的影响。结果表明卵白蛋白可与ε-聚赖氨酸形成带不同电荷的复合物,进而导致ε-聚赖氨酸对大肠杆菌的抑菌效果下降,这可能是由于ε-聚赖氨酸与卵白蛋白分子之间发生静电结合,减少了其与带负电微生物表面间的相互作用。本研究初步建立了ε-聚赖氨酸与卵白蛋白及大肠杆菌之间的相互作用模型,有利于进一步揭示在复杂食品体系中ε-聚赖氨酸与蛋白质的相互作用及其对ε-聚赖氨酸抑菌活性的影响。The purpose of this study was to characterize the interaction of cationic ε-poly-L-lysine （ε-PL） with anionic ovalbumin and investigate the influence of this interaction on the antimicrobial efficacy of ε-PL. The interaction was characterized by measuring the ζ-potential and turbidity of ovalbumin-ε-PL complex solution. The results showed that ovalbumin interacted with ε-PL molecules, forming complexes with different electrical charges. In addition, the antimicrobial ef？cacy of ε-PL against Escherichia coli decreased, likely due to strong electrostatic binding of ε-PL to ovalbumin molecules and consequently reducing its interaction with the negative charge on the of microbial surface. The model of ε-PL interaction with ovalbumin and bacteria proposed in this study helps further reveal the interaction of ε-PL with protein and the in？uence of this interaction on the antimicrobial ef？cacy of ε-PL in complex food systems.

关 键 词：Ε-聚赖氨酸 卵白蛋白 静电结合 抑菌活性 蛋白质 

分 类 号：TS201.3[轻工技术与工程—食品科学]