乳杆菌L2抗突变活性物质组成分析及部分理化性质研究

Analysis on Components and Physical and Chemical Characteristics of Antimutagenic Substance of Lactobacillus L2

本文对分离纯化的乳杆菌L2的抗突变活性物质的化学组成进行了研究,用苯酚-硫酸法测糖含量,用BCAProteinassaykit测蛋白含量,用氨基酸分析仪测各氨基酸组成。结果表明,该糖蛋白糖含量为41.3μg/ml,蛋白含量约为872μg/ml,两者的含量比约为1:20,总氨基酸含量为35.91%,其中含量较高的氨基酸为苯丙氨酸(Phe),其次为精氨酸。然后对该糖蛋白部分理化特性进行了研究,该物质分子量约10kDa,作用温度范围为20～60℃,作用pH范围是5～9,10～50mmol/L的K+对糖蛋白活性基本无影响,对活性影响最大的是Fe3+。

In this study, chemical components of antimutagenic substance of L2 were assayed. The total sugar content of the glycoprotein was 41.3μg/ml by phenol-vitriol, and the protein content were 872μg/ml. The ratio of sugar and protein was nearly 1：20. In this active glycoprotein, the total amino acid contents were 35.91%, while the major amino acids were phenylalanine and arginine. Then, the physical and chemical characteristics of active glycoprotein were analyzed. Its molecular mass was 10kDa, its reactive tempeture range 20-60℃, pH range was 5-9.10-50mmol/L K^＋ show little effect on its activity, while Fe^3＋ has the largest effect on it.