纳豆芽孢杆菌胞壁肽聚糖提取工艺优化及其结构初步鉴定  

Optimization of Extraction Process of Peptidoglycan From Cell Wall of Bacillus Natto and Preliminary Identification of Its Structure

作　　者：陈佳妮[1] 黄占旺[1] 王素贞[1] 石福磊 黄永平[1] CHEN Jia-ni;HUANG Zhan-wang;WANG Su-zhen;SHI Fu-lei;HUANG Yong-ping(Key Laboratory of Natural Product and Functional Food of Jiangxi Province,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院/江西省天然产物与功能食品重点实验室,江西南昌330045

出　　处：《江西农业大学学报》2019年第1期174-185,共12页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金地区科学基金项目(31160337)~~

摘　　要：为探究纳豆芽孢杆菌细胞壁肽聚糖提取工艺及其结构,本实验以纳豆芽孢杆菌为研究材料,采用响应面优化超声波破碎法,提取纳豆芽孢杆菌细胞壁,然后经三氯乙酸、乙酸钠、氯仿、甲醇、胰蛋白酶处理等操作分离得到较为纯净的肽聚糖并对其组成成分和结构进行分析。结果表明:用超声波破碎法提取的纳豆芽孢杆菌细胞壁得率为45.8%,纯化后得到的肽聚糖得率为8.5%。所得纳豆芽孢杆菌胞壁肽聚糖中总糖占39.77%,蛋白质占54.47%,总脂含量占4.5%。溶菌酶溶解实验9 h后眼观变为澄清。经红外光谱(IR)和高效液相分析提取的肽聚糖样本与肽聚糖已知结构特征相一致。经过聚丙烯酰胺凝胶电泳(SDS-PAGE)分析经溶菌酶水解后的肽聚糖分子量约为60 ku。The main purpose of this study was to investigate the optimization of the extraction process of peptidoglycan from Bacillus subtilis cell wall and its structural identification.In this experiment,Bacillus natto was used as the research material.The response surface method was used to optimize the ultrasonic disruption method to extract the Bacillus natto cell wall.The purified peptides were then separated by trichloroacetic acid,sodium acetate,chloroform,methanol,trypsin and other operations.Glycans and their composition and structure were analyzed.Conclusions were drawn:the extraction rate of Bacillus natto by ultrasonic wave was 45.8%,and the extraction rate of purified peptidoglycan was 8.5%.The total sugar in Bacillus natto was 39.77%,the protein was 54.47%,and the total lipid content was 4.5%.Visually,the lysozyme dissolution became clear after 9 h.The peptidoglycan samples extracted by infrared spectroscopy(IR)and high performance liquid phase analysis were consistent with known structural characteristics of peptidoglycan.The molecular weight of peptidoglycan after hydrolysis by lysozyme was about 60 ku by SDS-PAGE analysis.

关 键 词：纳豆芽孢杆菌 肽聚糖 提取 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]