研究报告

赖氨酸芽孢杆菌He14发酵产物抗真菌活性的初步研究

  • 郑雯 ,
  • 杨兴变 ,
  • 康冀川 ,
  • 李洪庆
展开
  • 1.贵州大学 药学院,贵州 贵阳,550025;
    2.贵州大学,西南特色药用生物资源开发利用教育部工程研究中心,贵州 贵阳,550025;
    3.贵州民族大学 化学工程学院,贵州 贵阳,550025
硕士研究生(李洪庆教授为通讯作者)。

网络出版日期: 2019-11-06

基金资助

教育部留学回国人员科研启动基金(批准文号:教外司留〔2008〕890号);贵州大学教育部重点实验室(工程中心)开放课题基金(合同编号:GZUKEY20160703)

Antifungal activity of fermentation broth of Lysinibacillus fusiformis He14

  • ZHENG Wen ,
  • YANG Xingbian ,
  • KANG Jichuan ,
  • LI Hongqing
Expand
  • 1. School of Pharmaceutical Sciences, Guizhou University, Guiyang 550025, China;
    2.Engineering Research Center of the Utilization for Characteristic Bio-Pharmaceutical Resources in Southwest, Ministry of Education,Guizhou University, Guiyang 550025, China;
    3.School of Chemical Engineering,Guizhou Minzu University, Guiyang 550025, China

Online published: 2019-11-06

摘要

初步研究赖氨酸芽孢杆菌(Lysinibacillus fusiformis)He14发酵产物的抗真菌活性。采用生长速率法研究He14发酵液对8株病原真菌的拮抗作用。对抑真菌活性成分进行稳定性试验。考察萃取、沉淀和大孔吸附树脂对发酵液活性成分的富集情况。采用硅胶柱层析对活性成分进行初步纯化。菌株He14发酵液对8株病原真菌的生长均有抑制作用。抑真菌活性成分对高温、强酸强碱及紫外有一定稳定性。筛选到LX-60大孔吸附树脂对活性物质的富集效果最好。活性粗产物经硅胶柱层析得到3个混合组分,对辣椒灰霉病菌、马铃薯晚疫病菌、马铃薯早疫病菌、水稻纹枯病菌和须毛癣菌有不同程度的抑制作用,其中组分Ⅱ对马铃薯晚疫病菌抑制效果较好。赖氨酸芽孢杆菌He14在拮抗病原真菌方面有许多优良性状,研究结果为该菌在生物防治及医药方面的应用提供了实验基础。

本文引用格式

郑雯 , 杨兴变 , 康冀川 , 李洪庆 . 赖氨酸芽孢杆菌He14发酵产物抗真菌活性的初步研究[J]. 食品与发酵工业, 2019 , 45(18) : 22 -26 . DOI: 10.13995/j.cnki.11-1802/ts.020905

Abstract

The antifungal activity of fermentation broth of Lysinibacillus fusiformis He14 was analyzed, and eight pathogenic fungi were selected in this study. The stabilities of the antifungal components during extraction, precipitation and macroporous resin adsorption processes were investigated, respectively. It was found that the fermentation broth of strain He14 had inhibitory effects on all the eight pathogenic fungi and the bioactive substances were stable under extreme conditions of temperature, pH and UV. Moreover, LX-60 macroporous resin showed the best capability to adsorb and desorb bioactive components and three mixed components obtained through silica gel column chromatography showed inhibitory effects against Botrytis cinerea, Phytophthora infestans, Alternaria solani, Thanatephorus cucumeris and Trichophyton mentagrophytes. Component Ⅱ exhibited the highest inhibition effect on P. infestans. It was concluded that L. fusiformis He14 has excellent traits in antipathogenic fungus, which provides an experimental basis for the application of L. fusiformis in the fields of biological control and medicine.

参考文献

[1] ADEBO O A, NJOBEH P B, MAVUMENGWANA V. Degradation and detoxification of AFB1, by Staphylocococcus warneri, Sporosarcina sp. and Lysinibacillus fusiformis[J]. Food Control, 2016,68: 92-96.
[2] 刘贵友, 王思渊, 袁生. 碳和氮源以及pH对耐有机溶剂葛根素糖基化菌株Lysinibacillus fusiformis CGMCC4913生长及转化活性的影响[J]. 南京师范大学学报(自然科学版), 2016, 39(2): 61-65.
[3] AHMAD V, KHAN M S. Therapeutic intervention and molecular characterizations of bacteriocin producing Lysinibacillus sp. nov. isolated from food sample [J]. Pakistan Journal of Pharmaceutical Sciences, 2015, 28(4): 1 337.
[4] AHMAD V, LGBALAN M Z, HASEEB M, et al. Antimicrobial potential of bacteriocin producing Lysinibacillus jx416856 against foodborne bacterial and fungal pathogens, isolated from fruits and vegetable waste[J]. Anaerobe, 2014, 27: 87-95.
[5] SEO M H, KIM K R, OH D K. Production of a novel compound, 10,12-dihydr-oxystearic acid from ricinoleic acid by an oleate hydratase from Lysinibacillus fusiformis[J]. Applied Microbiology and Biotechnology, 2013, 97(20): 8 987-8 995.
[6] 张学雯, 张学彬,李红亚,等. 黄曲霉拮抗菌Bacillus amyloliquefaciens B10-6-1产生的脂肽类抗生素的分离和鉴别[J]. 中国生物防治学报, 2019, 38(3): 1-9.
[7] 陈娜. 芽孢杆菌AH-E-1抗真菌肽的分离纯化、性质及产生条件研究[D]. 天津:天津大学, 2012.
[8] 张爱民. 解磷解钾特异菌株CX-7的筛选及其应用试验研究[D]. 保定:河北农业大学, 2014.
[9] 桑建伟, 陈奕鹏,蔡吉苗,等. 拮抗内生细菌BEB17对4个香蕉品种组培杯苗的定殖、促生分析和抗病性评价[J]. 热带作物学报, 2018, 39(7): 1 383-1 389.
[10] SINGH R K, KUMAR D P, SOLANKI M K, et al. Optimization of media components for chitinase production by chickpea rhizosphere associated Lysinibacillus fusiformis B-CM18[J]. Journal of Basic Microbiology, 2013, 53(5): 451-460.
[11] 盖智星, 王日葵, 贺明阳, 等. 肉桂酸钾对柑橘采后主要病原真菌的抑制作用[J]. 食品与发酵工业, 2016, 42(3): 109-113.
[12] 胡显鹤, 杨紫嫣,黄娟,等. 有抑菌能力乳杆菌的筛选及其抑菌物质的初步探究[J]. 中国微生态学杂志, 2019, 31(3): 285-290.
[13] MECHRI S, KRIAA M, MOUNA B E B, et al. Optimized production and characterization of a detergent-stable protease from Lysinibacillus fusiformis C250R[J]. International Journal of Biological Macromolecules, 2017, 101: 383-397.
[14] 刘旸, 陈敏, 庞昕, 等. 一株产胞外多糖的山药内生细菌Lysinibacillus fusiformis S-1的分离和鉴定[J]. 应用与环境生物学报, 2014, 20(3): 382-388.
[15] PRADHAN A K, PRADHAN N, SUKLA L B, et al. Inhibition of pathogenic bacterial biofilm by biosurfactant produced by Lysinibacillus fusiformis S9[J]. Bioprocess and Biosystems Engineering, 2014, 37(2): 139-149.
[16] PARK H B, KIM Y J, LEE J K, et al. Spirobacillenes A and B, unusual spiro-cyclopentenones from Lysinibacillus fusifornius KMC003[J]. Organic Letters, 2012, 14(19): 5 002-5 005.
[17] 曾承露, 李锋, 黄德娜. 纺锤形赖氨酸芽孢杆菌P-3产胞外多糖发酵工艺参数优化[J]. 中国酿造, 2017, 36(6): 111-115.
[18] 王伟高, 陈坚, 周景文. 赖氨酸芽孢杆菌产氨基甲酸乙酯水解酶的发酵条件优化[J]. 食品与生物技术学报, 2017,36(3): 259-265.
[19] 谌小立, 陈文莹,夏吉跃,等. 红酸汤烹调过程中全反式番茄红素含量变化规律研究[J]. 中国调味品, 2018, 43(2): 68-71.
[20] 段斌, 葛永红, 李灿婴, 等. 香菜精油的稳定性及其抑菌和抗氧化作用[J]. 食品与发酵工业, 2019,45(1): 145-151.
文章导航

/