食品科学 ›› 2018, Vol. 39 ›› Issue (1): 73-77.doi: 10.7506/spkx1002-6630-201801011

• 基础研究 • 上一篇    下一篇

ε-聚赖氨酸与卵白蛋白间相互作用及对抑菌活性的影响

谭之磊1,武雅楠1,方思棋1,孙晓光1,梁 丽1,郭凤柱1,贾士儒1,周 斌2   

  1. 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
  • 出版日期:2018-01-15 发布日期:2018-01-05
  • 基金资助:
    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)

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

TAN Zhilei1, WU Yanan1, FANG Siqi1, SUN Xiaoguang1, LIANG Li1, GUO Fengzhu1, JIA Shiru1, ZHOU Bin2   

  1. 1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Zhejiang Silver Elephant Bioengineering Co. Ltd., Taizhou 317200, China
  • Online:2018-01-15 Published:2018-01-05

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。

关键词: ε-聚赖氨酸, 卵白蛋白, 静电结合, 抑菌活性, 蛋白质

Abstract: 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 efficacy 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 influence of this interaction on the antimicrobial efficacy of ε-PL in complex food systems.

Key words: ε-poly-L-lysine, ovalbumin, electrostatic binding, antibacterial activity, protein

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