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食品与发酵工业  2020, Vol. 46 Issue (8): 34-39    DOI: 10.13995/j.cnki.11-1802/ts.023299
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
人体肠道中产尿酸氧化酶细菌的筛选、鉴定与酶学性质研究
张庆芳, 王浚晨, 于爽, 刘春莹, 迟雪梅, 迟乃玉*
(大连大学 生命科学与技术学院,辽宁省海洋微生物工程技术研究中心,辽宁 大连,116622)
Screening, identification and enzymatic properties of uric acid oxidase-producing bacteria in human intestines
ZHANG Qingfang, WANG Junchen, YU Shuang, LIU Chunying, CHI Xuemei, CHI Naiyu*
(School of Life Science and Technology, Dalian University, Liaoning Marine Microbial Engineering Technology Research Center, Dalian 116622,China)
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摘要 该文从人体肠道中筛选出1株产尿酸氧化酶菌株,经形态观察及分子生物学(16S rDNA测序)鉴定为彭氏变形杆菌,命名为Proteus penneri JC-5。随后对其所产尿酸酶进行酶学性质研究,实验结果表明,该酶最适作用温度为35 ℃,热稳定性较差;最适pH 8.0,在弱碱条件下有较好稳定性;Ca2+与Mn2+对该酶有激活作用,Ca2+激活作用较强,Fe2+、K+、Mg2+、Cu2+、Zn2+对该酶活性有抑制作用。
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张庆芳
王浚晨
于爽
刘春莹
迟雪梅
迟乃玉
关键词:  尿酸氧化酶  筛选  鉴定  酶学性质  人体肠道    
Abstract: A uric acid oxidase-producing strain was screened from the human intestinal tract and identified as Proteus penneri JC-5 by morphological observation and molecular biology (16S rDNA sequencing). The enzymatic properties of the uric acid enzyme produced by JC-5 were studied. According to the experimental results, the optimum temperature of the enzyme was 35 ℃, and the thermal stability was poor; the optimum pH was 8.0, and it had better stability under weak alkaline conditions; Ca2+ and Mn2+ had activation effect on the enzyme, and Ca2+ showed better activation than Mn2+; Fe2+, K+, Mg2+, Cu2+, Zn2+ showed inhibitory effects on the enzyme activity.
Key words:  uric acid oxidase    filter    identification    enzymatic properties    human intestine
收稿日期:  2020-01-08                出版日期:  2020-04-25      发布日期:  2020-05-20      期的出版日期:  2020-04-25
基金资助: 国家高技术研究发展计划“863计划”项目(2018YFC0311100)
作者简介:  张庆芳(教授)和王浚晨(硕士研究生)为共同第一作者(迟乃玉教授为通讯作者,E-mail:cny7566@126.com)
引用本文:    
张庆芳,王浚晨,于爽,等. 人体肠道中产尿酸氧化酶细菌的筛选、鉴定与酶学性质研究[J]. 食品与发酵工业, 2020, 46(8): 34-39.
ZHANG Qingfang,WANG Junchen,YU Shuang,et al. Screening, identification and enzymatic properties of uric acid oxidase-producing bacteria in human intestines[J]. Food and Fermentation Industries, 2020, 46(8): 34-39.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023299  或          http://sf1970.cnif.cn/CN/Y2020/V46/I8/34
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