食品科学 ›› 2012, Vol. 33 ›› Issue (7): 172-175.doi: 10.7506/spkx1002-6630-201207037

• 生物工程 • 上一篇    下一篇

乳源短乳杆菌M8 S- 层蛋白的提纯及其生物学特征分析

肖 荣1,范郁冰1,张丽丽1,李宗军1,2,3,*   

  1. 1.食品科学与生物技术湖南省重点实验室,湖南农业大学食品科学与技术学院 2.湖南省发酵食品工程技术研究中心 3.国家植物功能成分利用工程技术研究中心
  • 出版日期:2012-04-15 发布日期:2012-04-20
  • 基金资助:
    国家“863”计划项目(2007AA10Z347);湖南省研究生科研创新项目(54040108005/12254)

Purification and Biological Characterization of S-Layer Proteins in Lactobacillus brevis M8, Isolated from Fresh Milk

XIAO Rong1,FAN Yu-bing1,ZHANG Li-li1,LI Zong-jun1,2,3,*   

  1. (1. Food Science and Biotechnology Key Laboratory of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China;3. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
  • Online:2012-04-15 Published:2012-04-20

摘要: 通过利用原子力显微镜(AFM)来观察凝胶过滤层析法提纯短乳杆菌M8菌株的S-层蛋白的表面形貌,同时探讨S-层蛋白的再生特性及黏附特性。结果表明:凝胶过滤层析法能够获得纯度较高的S-层蛋白;该蛋白在纯水中可自我组装成纳米级“团簇”结构;去除S-层蛋白的菌体细胞仍然具有生命活性,适当培养后可重新表达该蛋白;短乳杆菌M8可黏附到Caco-2细胞上,其S-层蛋白介导此过程。

关键词: 短乳杆菌M8, S-层蛋白, AFM形貌, 黏附

Abstract: The aim of this study was to purify S-layer proteins from Lactobacillus brevis M8, isolated from fresh milk, by Sephadex G-75 column chromatography and observe their surface morphology under atomic force microscope (AFM). Also, regeneration and adhesion characteristics were explored. Highly pure S-layer proteins were obtained by Sephadex G-75 column chromatography, which could form nano-cluster by self-assemblage. Lactobacillus brevis M8 cells without S-layer proteins could re-express the proteins after re-incubation. Lactobacillus brevis M8 could adhere to Caco-2 cells, which was mediated by the S-layer proteins.

Key words: Lactobacillus brevis M8, S-layer proteins, atomic force microscope (AFM) images, adhesion

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