食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 22 - 28

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035275

研究报告

岩藻多糖酶产生菌的筛选及其酶解产物的结构表征、抗氧化研究

  • 杨柳 ,
  • 顾秋亚 ,
  • 王聪聪 ,
  • 李熙文 ,
  • 余晓斌
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  • (江南大学 生物工程学院,工业生物技术教育部重点实验室,江苏 无锡,214122)
第一作者:硕士研究生(余晓斌教授为通信作者,E-mail:xbyu@jiangnan.edu.cn)

收稿日期: 2023-02-26

  修回日期: 2023-03-15

  网络出版日期: 2024-01-31

基金资助

国家轻工技术与工程一流学科自主课题项目(LITE2018-11)

收起

Screening of fucoidanase-producer strains and structure characterization, antioxidant activity of enzymatic hydrolysates

  • YANG Liu ,
  • GU Qiuya ,
  • WANG Congcong ,
  • LI Xiwen ,
  • YU Xiaobin
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  • (Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University,Wuxi 214122, China)

Received date: 2023-02-26

  Revised date: 2023-03-15

  Online published: 2024-01-31

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摘要

该文以唯一碳源法初筛,并以高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)检测,从茶叶中得到一株具有岩藻多糖酶活性的菌株。利用该菌发酵粗酶液在50 ℃下酶解岩藻多糖(fucoidan,F)24 h后,产物中低于10 kDa的低分子质量岩藻多糖(low molecular weight fucoidan,LMWF)相对含量为59.4%。基于ITS基因序列的系统发育分析,该菌株被鉴定为Aspergillus amstelodami。后用该菌株的发酵粗酶液酶解制备LMWF,分析F和LMWF的硫酸基团含量、单糖组成、分子质量和糖苷键类型;结果表示,F、LMWF硫酸基团含量分别为(33.0±0.3)%、(32.4±0.9)%;单糖主要由岩藻糖和半乳糖组成,并含有少量的木糖和葡萄糖醛酸;分子质量分别为277 kDa、2 997 Da;糖苷键类型均为α-糖苷键。水解前后样品的抗氧化结果显示,LMWF的抗氧化活性明显优于F;表明利用该菌发酵粗酶液酶解制备的LMWF具有较好的生物活性,研究结果为后续岩藻多糖应用于食品与工业化生产奠定了基础。

关键词： 筛选; 鉴定; 低分子质量岩藻多糖; 结构表征; 抗氧化

本文引用格式

杨柳 , 顾秋亚 , 王聪聪 , 李熙文 , 余晓斌 . 岩藻多糖酶产生菌的筛选及其酶解产物的结构表征、抗氧化研究[J]. 食品与发酵工业, 2024 , 50(1) : 22 -28 . DOI: 10.13995/j.cnki.11-1802/ts.035275

Abstract

In this paper, a strain with fucoidanase activity was successfully isolated from tea leaves through primary screening with a sole carbon source method and detecting with high performance gel permeation chromatography. The fermentation crude enzyme broth of the strain was used for hydrolysis of fucoidan (F) at 50 ℃ for 24 h, and the relative content of low molecular weight fucoidan (LMWF) with a molecular weight of less than 10 kDa was 59.4%. Phylogenetic analysis of the ITS gene sequence of the strain revealed that it was identified as Aspergillus amstelodami. Subsequently, preparation of LMWF by enzymatic hydrolysis of fermentation crude enzyme broth of the strain, and analyzed the sulfate group content, monosaccharide composition, molecular weight and glycosidic bond type of F and LMWF. The results indicated that the sulfate group contents of F and LMWF were (33.0±0.3)% and (32.4±0.9)%; monosaccharides were mainly composed of fucose and galactose, with a small amount of xylose and glucuronic acid; the molecular weights were 277 kDa and 2 997 Da, respectively; the type of glycosidic bond was α-glycosidic bond. Furthermore, antioxidant activity results of samples before and after hydrolysis demonstrated that the antioxidant activity of LMWF was superior to that of F. The results demonstrated that the LMWF prepared by enzymatic hydrolysis of the fermentation crude enzyme broth of the strain exhibits excellent biological activity, thus providing a foundation for the potential application of fucoidan in food and industrial production.

Key words： screening; identification; low molecular weight fucoidan; structural characterization; antioxidant

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