食品与发酵工业 >

2019 , Vol. 45 >Issue 19: 104 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020848

生产与科研应用

鲣鱼暗色肉抗菌肽的制备及分离纯化

  • 王焙 ,
  • 张登科 ,
  • 史咏梅 ,
  • 吴迪迪 ,
  • 李勇勇 ,
  • 娄永江
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  • 宁波大学 食品与药学学院,浙江 宁波,315211

修回日期: 2019-06-16

  网络出版日期: 2019-11-15

基金资助

国家十三五海洋经济创新发展示范项目(NBHY 2017S2)

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Preparation and purification of antimicrobial peptides from dark meat of bonito

  • WANG Bei ,
  • ZHANG Dengke ,
  • SHI Yongmei ,
  • WU Didi ,
  • LI Yongyong ,
  • LOU Yongjiang
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  • College of Food and Pharmacy,Ningbo University,Ningbo 315211,China

Revised date: 2019-06-16

  Online published: 2019-11-15

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摘要

为提高鲣鱼暗色肉利用率和附加值,以鲣鱼暗色肉为原料,采用酶解法制备抗菌肽。通过单因素实验,以对大肠杆菌抑菌率为指标,得到优化的酶解条件范围,然后通过响应面法得到最佳酶解工艺条件,并对酶解产物进行分离纯化及最小抑菌浓度(minimum inhibitory concentration, MIC)测定。结果显示,最佳酶解条件为：料液比1∶5(g∶mL),pH值4.0,加酶量2 000.0 U/g,酶解温度45 ℃,酶解时间2.5 h,大肠杆菌的抑菌率为(79.56±1.56)%。经分离纯化,获得一组分离峰S-3,对大肠杆菌的MIC值为40 μg/mL。说明鲣鱼暗色肉可以通过酶解及分离纯化得到对大肠杆菌具有较好抑菌效果的抗菌肽产品,该研究可以为提高鱼类暗色肉等低值蛋白质的经济附加值提供参考,为鱼类暗色肉的精深加工及高值化利用提供新思路。

关键词： 鲣鱼暗色肉; 抗菌肽; 响应面法; 抑菌率; 分离纯化

本文引用格式

王焙 , 张登科 , 史咏梅 , 吴迪迪 , 李勇勇 , 娄永江 . 鲣鱼暗色肉抗菌肽的制备及分离纯化[J]. 食品与发酵工业, 2019 , 45(19) : 104 -111 . DOI: 10.13995/j.cnki.11-1802/ts.020848

Abstract

In order to improve the utilization rate and added-value of bonito dark meat, antibacterial peptides of bonito dark meat were prepared by enzymatic hydrolysis. The optimal enzymatic hydrolysis condition was obtained using the inhibition rate of Escherichia coli as the index, followed by isolating and purifying of enzymatic hydrolysis products and minimum inhibitory concentration (MIC) measurement. The optimal condition for enzymatic hydrolysis was as follows: ratio of feed to liquid was 1∶5, 2 000.0 U/g enzyme and hydrolysed at pH=4.0 and 45 ℃ for 2.5 h. Under this condition, the inhibition rate of E. coli was (79.56±1.56)% and the MIC was 40 μg/mL. In conclusion, dark meat of bonito can produce antibacterial peptides that have good bacteriostatic effect on E. coli, which can improve the economic added-value of low-value proteins and provide a new idea for deep processing and high-value utilization of fish dark meat.

Key words： Salmon dark meat; antibacterial peptide; response surface method; inhibition rate; separation and purificatio

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