微生物产生的淀粉酶抑制制研究Ⅱ．发酵、分离与理化性质

THE FERMENTATION,SEPARATION AND PHYSICC-CHEMICAL PRORERERTIES OF AMYLASE INHIBITOR

Ｓ－２－３５菌株产生的淀粉酶抑制剂对人体内的ａ－淀粉酶、唾液酸酶有明显的抑制作用。该产生菌在２８℃摇瓶发酵时，碳源利用率高于氮源利用率。发酵４８小时后，菌丝的生长速度随着碳源利用率的加速而加快。淀粉酶抑制剂的含量在２５小时后迅速提高，并在７２小时达最高峰。发酵液经活性炭吸附，ＤＥＡＥ－５２纤维索、ＣＭ－３２纤维素和ＳｅｐｈａｄｅｘＧ－２５层析后的活性部分经ＨＰＬＣ得三个活力峰。显色反应表明对茚三酮、双缩脉呈阴性反应，对吐伦、间苯二酚、Ａｎｔ－ｈｒｏｎｅ和ＫＭｎＯ＿４呈阳性反应。紫外光谱呈末端吸收，红外光谱在３３９１、１４１０、１０３０及９２７ｃｍ￣（－１）处有吸收峰。质谱测定Ａ组分分子量为９４４。

The amylase inhibitor produced by the S-2-35 strain has astrong inhibition to the a-amylase and sialidase in the human bodies.Its producing strain can be fermented in the shaking flasks at 28℃and the utilization of carbon source is higher than that of nitrogen,After 48h fermentation,the growth of mycelium speeds up,as the increase of utiliz-ation of carbon source,The inhibitor content increases promiptly after 25h fermention and reaches to the maximun in 72h.Br HPLC,the active fr-action which is extracted from the culture filtrate.followin g processes of absorption by active carbon, ion-exhange chromatography with DEAE-52 and CM-32 and Sephadex G-25 chromatography has three active peaks.It shows a positive reaction for the interreaction of the inhitor with Molish,Tollen,Seliwanoff,Anthrone and KMnO4.