泥鳅抗菌肽制备及其抑制致鳗弧菌作用  

Preparation of Antimicrobial Peptides from Misgurnus anguillicaudatus and Its Inhibitory Effect on Vibrio anguillarum

作　　者：窦宝杰 丁闻 卢静 郭全友[3] 吕明生 王淑军 DOU Baojie;DING Wen;LU Jing;GUO Quanyou;LYU Mingsheng;WANG Shujun(Jiangsu Provincial Key Laboratory of Marine Biological Resources and Environment,Jiangsu Ocean Uni-versity,Lianyungang 222005,Jiangsu,China;Key Laboratory of Marine Biotechnology of Jiangsu Prov-ince,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;East China Sea Fishery Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)

机构地区：[1]江苏海洋大学江苏省海洋生物资源与环境重点实验室,江苏连云港222005 [2]江苏海洋大学江苏省海洋生物技术重点实验室,江苏连云港222005 [3]中国水产科学院东海水产研究所,上海200090

出　　处：《食品研究与开发》2024年第5期74-80,共7页Food Research and Development

基　　金：江苏省连云港市521项目(LYG06521202107);江苏省海洋资源与环境重点实验室基金项目(SH20201204);中国水产科学研究院基本科研业务费资助项目(2020TD68)。

摘　　要：为提升泥鳅开发利用价值,开发新的抗菌活性成分,利用胰蛋白酶、胃蛋白酶、木瓜蛋白酶、中性蛋白酶和碱性蛋白酶对泥鳅肉糜进行酶解,通过分离和超滤提取泥鳅酶解产物。结果表明,木瓜蛋白酶的酶解产物M1(<5 kDa组分)对常见致病菌嗜水气单胞菌、副溶血性弧菌、哈维氏弧菌、鳗弧菌、温和水气单胞菌等具有抗菌作用。抗菌物质的分子量小于5 kDa,其抑制鳗弧菌的IC50值为15.76 mg/mL,可抑制鳗弧菌生物膜的形成。推测其通过破坏鳗弧菌的细胞膜发挥其抗菌作用。To enhance the development and utilization value of Misgurnus anguillicaudatus and develop new antibacterial active ingredients,the comminuted meat of Misgurnus anguillicaudatus was hydrolyzed by tryp⁃sin,pepsin,papain,neutral protease,and alkaline protease,and the enzymatic hydrolysates were extracted by separation and ultrafiltration.The results showed that the enzymatic hydrolysates of papain,namely M1(with a component of<5 kDa),had antibacterial effects on common pathogenic bacteria,such as Aeromonas hydrophila,Vibrio parahaemolyticus,Vibrio harveyi,Vibrio anguillarum,and Aeromonas temperate.The mo⁃lecular weight of the antibacterial substance was less than 5 kDa,and its IC50 for inhibiting Vibrio anguillarum was 15.76 mg/mL,which could inhibit the formation of the biofilm of Vibrio anguillarum.It was speculated that it could exert its antibacterial effect by destroying the cell membrane of Vibrio anguillarum.

关 键 词：泥鳅 蛋白酶 酶解产物 抗菌 致病菌 

分 类 号：TS201.2[轻工技术与工程—食品科学]