Solubility, Separation and Purification of Antibacterial Substances Derived from Marine Streptomyces sp. GB-2

Abstract

Abstract: The solubility and purification of antimicrobial substances produced by Streptomyces sp. GB-2 were studied. By determination, it was deduced that the antibacterial substances in GB-2 broth has water solubility property with polarity. They can pass through the ultrafiltration membrane with cut off molecular weight (COMW) 1 kD. By separation on the Sephadex LH-20, two peaks with antibacterial activity appear, in which the first peak displays the strongest inhibition activity against Bacillus cereus and E.coli. In order to further purify the fraction, a high performance liquid chromatography (HPLC) separation was performed. The results showed that the fraction comprises two peaks and the second peak was found to be of antibacterial activity.

Key words: marine Streptomyces GB-2, antibacterial substances, solubility, separation and purification

LU Ying-Jian, DONG Xin, LIU Shu, BIE Xiao-Mei. Solubility, Separation and Purification of Antibacterial Substances Derived from Marine Streptomyces sp. GB-2[J]. FOOD SCIENCE, 2008, 29(7): 306-310.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[3]	LI Qiao, MA Jibing, YU Qunli, HAN Ling. Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging [J]. FOOD SCIENCE, 2021, 42(12): 17-23.
[4]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[5]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[6]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.
[7]	WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan. Preparation and Characterization of Phytoglycogen-Quercetin Complex [J]. FOOD SCIENCE, 2020, 41(7): 14-22.
[8]	WU Haitao. Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein [J]. FOOD SCIENCE, 2020, 41(5): 87-92.
[9]	WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting. Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin [J]. FOOD SCIENCE, 2020, 41(4): 1-6.
[10]	REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan. Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation [J]. FOOD SCIENCE, 2020, 41(3): 93-98.
[11]	HUANG Qinqin, TIAN Yaping. α-Glucosidase and Dipeptidyl Peptidase IV Inhibitory Activity and Peptide Composition of Porphyra yezoensis Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(24): 110-116.
[12]	YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan. Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran [J]. FOOD SCIENCE, 2020, 41(18): 51-57.
[13]	ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou. Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers [J]. FOOD SCIENCE, 2020, 41(13): 1-7.
[14]	JIANG Jing, DU Renpeng, GUO Shangxu, ZHAO Dan. Separation, Purification and Biochemical Properties of Exopolysaccharides from Weissella confusa [J]. FOOD SCIENCE, 2020, 41(1): 9-15.
[15]	HAN Yuzhu, LI Pinglan, HE Qin, ZHAO Zhanzhan, LIU Xuewen, YANG Yemei. Optimization of Extraction Conditions, Separation and Purification of Antifungal Peptides from Hot Pepper Seeds [J]. FOOD SCIENCE, 2019, 40(24): 258-264.

Solubility, Separation and Purification of Antibacterial Substances Derived from Marine Streptomyces sp. GB-2

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments