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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (33): 313-318.doi: 10.11924/j.issn.1000-6850.2013-1402

所属专题： 生物技术

• 生物技术科学 • 上一篇    下一篇

地衣芽孢杆菌抗菌肽的纯化及抗菌特性分析

樊陈 高兆建 张桂英 鞠民友 孙会刚 杜永凯 王东星   

  • 收稿日期:2013-05-17 修回日期:2013-06-10 出版日期:2013-11-25 发布日期:2013-11-25
  • 基金资助:
    江苏省科技创新与成果转化（重大科技支撑与自主创新）专项引导资金项目;江苏省高校自然科学基金项目;徐州市科技计划项目;大学生创新创业基金项目

Purification of antimicrobial peptide from Bacillus licheniformis LY12 and analysis of its antibacterial properties

  • Received:2013-05-17 Revised:2013-06-10 Online:2013-11-25 Published:2013-11-25

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摘要： 从地衣芽孢杆菌（Bacillus licheniformis）LY12发酵液中分离纯化抗菌肽，并得到抗菌肽抗菌特性。通过超滤、(DEAE-Sepharose FF离子交换层析、Sephadex G-15分子筛凝胶过滤层析、反向高效液相色谱（RT-HPLC）等方法纯化该抗菌肽。LC-ESI-MS质谱显示抗菌肽分子量为2750.785Da，同Tricine SDS-PAGE分析结果基本一致。体外抗菌试验结果显示，抗菌肽LYF12能够抑制丝状真菌、细菌的生长。对枯草芽孢杆菌（Bacillus subtilis）、大肠杆菌（Escherichia coli）、铜绿假单胞菌（Pseudomonas aeruginosa）、金黄色葡萄球菌（Staphylococcus aureus）、藤黄微球菌（Micrococcus aureus）、蜡状芽孢杆菌（Bacillus cereus）、副溶血性弧菌（Vibrio parachaemolyticus）的最低抑菌浓度分别为9.8、19.8、20.7、7.2、9.6、10.2 和15.7μg/ml。抗菌肽显示出对革兰氏阴性细菌、革兰氏阳性细菌及真菌具有较好的抗菌效果。从地衣芽孢杆菌LY12分离的抗菌肽在食品防腐中具有潜在的应用价值。

关键词: 抵抗活力?, 抵抗活力?

Abstract: A purification and characterization of a novel antimicrobial peptide from from Bacillus licheniformis LY12 was explored. The novel antimicrobial peptide designated LYF12, was purified, with a procedure involving ultrafiltration, ion exchange chromatography (DEAE-Sepharose FF), gel filtration (Sephadex G-15), and everse phase HPLCs on C8 column and C18 column. LC-ESI-MS indicated the molecular mass of the purified peptide was 2750.785Da, which is in good agreement with the result of Tricine SDS-PAGE. .In vitro bioassays showed that LYF12 inhibits the growth of a variety of microbes, including filamentous fungi and bacteria. The minimum inhibitory concentrations (MIC) against Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Micrococcus aureus, Bacillus cereus, Vibrio parachaemolyticus were 9.8, 19.8, 20.7, 7.2, 9.6, 10.2 and 15.7μg/ml, respectively. The purified antimicrobial peptide exhibited antibacterial activity against Gram-positive and Gram-negative bacteria as well as fungi. Considering its promising properties, the antimicrobial peptidefrom Bacillus licheniformis LY12 may ?nd potential application in food industry.

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