食品与发酵工业 >

2018 , Vol. 44 >Issue 9: 29 - 35

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017143

研究报告

外源添加维生素C对链霉菌ε-聚赖氨酸发酵的影响

  • 孙浩本 ,
  • 颜鹏 ,
  • 陆鹏麒 ,
  • 毛忠贵 ,
  • 唐蕾
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  • 1(江南大学,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学 生物工程学院,江苏 无锡,214122)
硕士(唐蕾教授为通讯作者,E-mail:ltang@jiangnan.edu.cn)。

收稿日期: 2018-03-01

  网络出版日期: 2018-10-30

基金资助

国家自然科学基金(21376106);111引智计划(111-2-06);江苏省现代工业发酵协同创新中心资助

收起

Effects of exogenous addition of vitamin C on ε-poly-L-lysine fermentation by Streptomyces

  • SUN Hao-ben ,
  • YAN Peng ,
  • LU Peng-qi ,
  • MAO Zhong-gui ,
  • TANG Lei
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  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2018-03-01

  Online published: 2018-10-30

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摘要

采用荧光染色分析ε-聚赖氨酸(ε-poly-L-lysine, ε-PL)产生菌Streptomyces sp. AF3-44在摇瓶发酵过程中胞内活性氧类(reactive oxygen species, ROS)水平与菌体活力,比较添加Vc对ε-PL产量、抗氧化酶类活性、总抗氧化能力、细胞膜脂成分及细胞氧化损伤的影响,并在5 L发酵罐上对比了添加Vc后分批发酵过程参数的变化。在摇瓶发酵过程中,随着pH值降低和ε-PL浓度的上升,Streptomyces sp. AF3-44胞内ROS累积,菌体活力下降;而Vc的添加提高了细胞的总抗氧化能力及膜脂中不饱和脂肪酸所占比例,减少了氧化损伤;在5 L发酵罐中添加Vc,分批发酵44 h,ε-PL产量为7.73 g/L,为不添加Vc发酵的1.5倍。通过外源添加抗氧化剂,增强菌体抗氧化能力,减少氧化损伤,为提升链霉菌ε-PL的发酵水平提供了一种新的策略。

关键词： 维生素C(VC); 链霉菌; ε-聚赖氨酸; 氧化损伤

本文引用格式

孙浩本 , 颜鹏 , 陆鹏麒 , 毛忠贵 , 唐蕾 . 外源添加维生素C对链霉菌ε-聚赖氨酸发酵的影响[J]. 食品与发酵工业, 2018 , 44(9) : 29 -35 . DOI: 10.13995/j.cnki.11-1802/ts.017143

Abstract

ε-Poly-L-lysine (ε-PL) is a short peptide formed by condensation of α-COOH and ε-NH2 of L-lysine. ε-PL has wide application but its fermentation yield by Streptomyces is low. To investigate the effects of exogenous addition of vitamin C on the anti-oxidative damage and ε-poly-L-lysine(ε-PL)by Streptomyces. AF3-44 .The reactive oxygen species (ROS) level and the cell viability of ε-PL producing Streptomyces sp. AF3-44 during shake-flask fermentation were analyzed by fluorescent dye detection. The ε-PL level, the antioxidant enzymes activities, the total antioxidant capacity, the changes of membrane lipid composition and the oxidative damage with and without Vc addition were compared. The parameters during the batch fermentation on a 5 L fermenter scale with and without Vc addition were measured. The intracellular ROS level increased whereas the cell viability decreased with the decrease of pH and increase of ε-PL during shake-flask fermentation. The addition of Vc increase the total antioxidant capacity and the ratio of unsaturated fatty acids, and reduced the oxidative damage. In batch fermentation on a 5 L fermenter scale, the titer of ε-PL was 7.73 g/L at 44 h with Vc addition, which was 1.5 fold of the control. The exogenous addition of antioxidant could increase cell's anti-oxidative ability and reduce oxidative damage, which provided a novel strategy for ε-PL improvement by Streptomyces.

Key words： vitamin C; Streptomyces; ε-poly-L-lysine; oxidative damage

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