合成甜味剂对牛乳铁素抗菌活性的影响

Effect of Composite Sweeteners on the Antibacterial Activities of Bovine Lactoferricin

乳铁素B是牛乳铁蛋白经胃蛋白酶酶解后得到的最重要的抗菌肽,具有很强的抗菌活性。选取大肠杆菌为实验菌株,进行了合成甜味剂对乳铁素抑菌活性影响的研究。研究表明,在牛肉膏蛋白胨培养基中,pH7.0,菌浓为107CFU/ml的条件下,纯化乳铁素B对大肠杆菌的最小抑菌质量浓度为20μg/ml;阿斯巴甜、甜蜜素、糖精钠在0～5mg/ml的质量浓度范围内,对乳铁素B的抗菌活性都有削弱的作用;而安塞蜜在0～5mg/ml的质量浓度范围内,对乳铁素B的抗菌活性没有太大的影响。

Lactoferricin B （Lfcin-B） is the main anfimicrobial peptide generated by pepsin digestion of bovine lactoferrin （BLf）. Lfcin-B also shows a significant antibacterial activities. The E. coli was used for experiment strain, to study the effect of composite sweeteners on the antibacterial activities of Lfcin-B. The results showed, under the condition of the concentration of E.coli was 107CFU/ml and was cultured at 37℃ and pH7.0 in the peptone beef medium, that the minimum inhibitory concentration（MIC） of the purified Lfcin-B against Escherichia coli was 20μ g/ml. While these sweeteners and lactoferrin acting together, the antibacterial activities of the Lfcin-B was weakened as concentration range of aspartame and sodium cyclamate and saccharin sodium was 0-5mg/ml, respectively. And the antibacterial activities of the Lfcin-B was not influenced within the concentration range of acesulfame 0- 5mg/ml.