甲基营养型芽孢杆菌产胞外多糖发酵条件及生物活性研究  

Research on Fermentation Conditions and Bioactivity of Exopolysaccharide Produced by Bacillus methylotrophicus

作　　者：蔡淼 陈超 曹永强 杨贞耐[1] CAI Miao;CHEN Chao;CAO Yongqiang;YANG Zhennai(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048,China;Dongjun(Yucheng)Dairy Co Ltd,Dezhou 253000,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]东君乳业(禹城)有限公司,山东德州253000

出　　处：《食品科学技术学报》2020年第2期48-58,98,共12页Journal of Food Science and Technology

基　　金：国家自然科学基金面上项目(31871823);北京市人才培养质量建设项目(PXM2019_014213_000010);北京工商大学大学生科研与创业行动计划项目(G001)。

摘　　要：针对一株从传统酒曲中分离出的高产胞外多糖的菌株,经16S rDNA鉴定,得知该菌株为甲基营养型芽孢杆菌GSBm-1,采用单因素实验及响应面法优化其培养条件。实验结果表明,在培养基组成为酵母提取物5.0 g/L、胰蛋白胨10.0 g/L、氯化钠10.0 g/L、大豆蛋白胨40.0 g/L、蔗糖26.0 g/L、pH值6.26,培养温度37℃、培养时间48 h、转速140 r/min、接种量4%的条件下,胞外多糖的产量达到最大值,为(520.1±1.2)mg/L。对胞外多糖的生物学活性进行研究,结果表明,胞外多糖具有抗氧化作用,能够清除DPPH和ABTS^+自由基,对Fe^2+有螯合能力。此外,胞外多糖对α-葡萄糖苷酶有抑制作用,因此具有降血糖作用。实验结果以期为微生物胞外多糖的工业生产以及食品产业的功能性原料研发提供技术参考。A strain with high production of exopolysaccharide was isolated from the traditional rice wine starter,which was identified as Bacillus methylotrophic GSBm-1 after 16S rDNA identification.The optimal fermentation conditions obtained by single factor experiments and response surface analysis were as follows:the culture medium with pH 6.26 and consisted of yeast extract 5.0 g/L,peptone 10.0 g/L,NaCl 10.0 g/L,soy peptone 40.0 g/L,and sucrose 26.0 g/L,and the culture condition was performed for 48 h at 37℃with an inoculum size of 4%and shaking speed at 140 r/min.The maximal production of exopolysaccharide was reached to(520.1±1.2)mg/L under the above conditions.The results of bioactivity studies indicated that the exopolysaccharide had anti-oxidant activity,which could remove DPPH and ABTS^+free radicals,and showed chelation ability to Fe^2+.The exopolysaccharide also had antidiabetic activity via inhibitingα-glucosidase.The results could provide a technical reference for the industrial production of microbial exopolysaccharide and the development of functional raw materials for the food industry.

关 键 词：芽孢杆菌 胞外多糖 发酵条件 抗氧化 降血糖 

分 类 号：TS201.3[轻工技术与工程—食品科学] TQ929.2[轻工技术与工程—食品科学与工程]