嗜酸乳杆菌胆盐水解酶的分离纯化及酶学性质

doi:10.7506/spkx1002-6630-201405033

食品科学

嗜酸乳杆菌胆盐水解酶的分离纯化及酶学性质

赵瑞香，李刚，牛生洋，杨大光，路四海，段改丽，李银娜

河南科技学院食品学院，河南新乡 453003

出版日期:2014-03-15 发布日期:2014-04-04

Purification and Enzymatic Properties of Bile Salt Hydrolase Produced by Lactobacillus acidophilus

ZHAO Rui-xiang, LI Gang, NIU Sheng-yang, YANG Da-guang, LU Si-hai, DUAN Gai-li, LI Yin-na

College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

Online:2014-03-15 Published:2014-04-04

摘要/Abstract

摘要：

对嗜酸乳杆菌La-XH1产生的胆盐水解酶进行分离纯化，并对其部分酶学性质进行研究。结果表明：嗜酸乳杆菌La-XH1胆盐水解酶的粗酶液经硫酸铵沉淀、DEAE-Sepharose CL-6B柱层析后的酶比活力分别为47.82 U/mg和115.85 U/mg，纯化倍数分别为4.46 倍和10.82 倍，酶的回收率分别为59.89%和25.11%；通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecylsulfate polyacrylamide gel electrophoresis，SDS-PAGE）电泳分析，该酶的分子质量约为43 kD，最适温度为40 ℃，最适pH值为6.0，Fe3+、Ca2+、Mg2+、Mn2+、Zn2+对该酶有激活作用，其中Fe3+的激活作用最强，Na+、K+对该酶几乎无作用，而Cu2+、Ba2+对该酶有很强的抑制作用。

关键词: 嗜酸乳杆菌, 胆盐水解酶, 纯化, 酶学性质

Abstract:

Bile salt hydrolase (BSH) produced by Lactobacillus acidophilus La-XH1 is able to hydrolyze conjugated bilesalts into free cholic acid, which can co-precipitated with cholesterol at low pH, thus leading to the removal of cholesterol.In this study, the bile salt hydrolase was separated and purified, and some of its enzymatic properties were studied. Resultsshowed that the specific activity of crude extract and purified enzyme by ammonium sulfate precipitation and DEAESepharoseCL-6B column chromatography was 47.82 and 115.85 U/mg, respectively, which corresponded to purificationfolds of 4.46 and 10.82 and recovery rates of 59.89% and 25.11%, respectively. The molecular weight of the purified enzymewas about 43 kD by SDS-PAGE. Its optimum temperature and pH were 40 ℃ and 6.0, respectively. Fe3+, Ca2+, Mg2+,Mn2+ and Zn2+ had activation effect on the enzyme, especially Fe3+. Na+ and K+ had no effect, but Cu2+ and Ba2+ had stronginhibitory effects on it.

Key words: Lactobacillus acidophilus, bile salt hydrolase, purification, enzymatic property

赵瑞香，李刚，牛生洋，杨大光，路四海，段改丽，李银娜. 嗜酸乳杆菌胆盐水解酶的分离纯化及酶学性质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201405033.

ZHAO Rui-xiang, LI Gang, NIU Sheng-yang, YANG Da-guang, LU Si-hai, DUAN Gai-li, LI Yin-na. Purification and Enzymatic Properties of Bile Salt Hydrolase Produced by Lactobacillus acidophilus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405033.

[1]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[2]	王伟，李津津，迟海. 解淀粉芽孢杆菌素Amylocyclicin W5的纯化及其抑菌机理[J]. 食品科学, 2021, 42(7): 29-34.
[3]	杨蒙，薛正莲，甘玉飞，周杰，王洲，刘艳. 辅助蛋白基因的剪接对磷脂酶A1酶活的影响[J]. 食品科学, 2021, 42(6): 104-110.
[4]	魏晨业，包晓玮，王娟，何梦梦，曾兰君，张亚涛. 沙棘多糖分离纯化及抗氧化活性[J]. 食品科学, 2021, 42(4): 227-232.
[5]	胡晓，周雅，陈星星，李来好，杨贤庆，陈胜军，吴燕燕，杨少玲. 罗非鱼肌浆蛋白源抗氧化肽的制备、分离纯化及其体外抗氧化活性[J]. 食品科学, 2021, 42(3): 63-70.
[6]	林晓彤，董良波，郑俊威，王斌，潘力. 亮氨酸氨肽酶LapA在无孢黑曲霉中的重组表达优化及酶学性质[J]. 食品科学, 2021, 42(2): 90-96.
[7]	高兆建，王秋芬，丁飞鸿，许祥，赵宜峰，焦魏，陈腾. 广谱拮抗菌株的筛选诱变及抗菌物质分离鉴定[J]. 食品科学, 2021, 42(2): 143-150.
[8]	杨其乐，丁一峰，张宇，聂若男，李亚萌，王佳，王小红. 沙门氏菌噬菌体LPST144尾纤维gp38的序列分析及其结合活性[J]. 食品科学, 2021, 42(2): 66-73.
[9]	李钰景，孙丽平，庄永亮. 红毛丹果皮中老鹳草素的分离纯化及其热稳定性[J]. 食品科学, 2021, 42(15): 44-49.
[10]	杨汝晴，陈守峰，肖琳琳，陈玉磊，孙乐常，张凌晶，刘光明，曹敏杰. 鲈鱼脯氨酰内肽酶的分离纯化、性质分析及分子克隆[J]. 食品科学, 2021, 42(14): 78-85.
[11]	高兆建，丁飞鸿，陈欢，耿云龙，赵宜峰. 产黄青霉抗真菌几丁质酶的纯化及特性分析[J]. 食品科学, 2021, 42(14): 129-136.
[12]	沙玉欢，毛晓英，吴庆智，张建，程卫东. 核桃分心木黄酮物质的组分及其抗氧化性分析[J]. 食品科学, 2021, 42(12): 91-98.
[13]	刘静波，王子秦，于一丁，张婷，刘博群. 豆粕血管紧张素转化酶抑制肽的结构鉴定及作用机制解析[J]. 食品科学, 2021, 42(12): 123-129.
[14]	崔晓颖，彭新颜，贺红军，张敏，张晓彤. 芋头多酚氧化酶的分离纯化与酶学特性[J]. 食品科学, 2021, 42(12): 107-115.
[15]	高兆建，胡鑫强，宋玉林，丁飞鸿，赵宜峰，陈腾. 解淀粉芽孢杆菌I型耐热普鲁兰酶的纯化及酶特性分析[J]. 食品科学, 2021, 42(12): 130-137.

嗜酸乳杆菌胆盐水解酶的分离纯化及酶学性质

Purification and Enzymatic Properties of Bile Salt Hydrolase Produced by Lactobacillus acidophilus

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价