鸡白细胞抗菌肽的体外抗菌活性比较

Comparison of in vitro Antimicrobial Activity of Chicken Neutrophil Antimicrobial Peptides

应用氯化铵裂解、超声波破碎、离子交换层析和SDS-PAGE电泳等方法,对不同品种鸡白细胞中的抗菌肽成分进行了初步提取和分离,再用反相高效液相色谱法进一步分离和提纯.经微量琼脂糖弥散法初步检测体外抗菌活性后,利用微量稀释培养法分别检测了粗提抗菌肽对7个受试菌株的最小抑菌浓度(MIC).结果表明,在鸡白细胞颗粒中存在着天然抗微生物活性物质.对革兰氏阳性细菌、革兰氏阴性细菌和真菌均具有抑制活性,且不同品种鸡粗提抗菌肽的体外抑菌浓度存在显著差异,其中罗曼褐壳蛋鸡粗提抗菌肽的抗菌活性最高,其次是三黄肉鸡,而罗斯308肉鸡较差.

Chicken blood of different species was collected and the antimicrobial components were extracted from leukocytes through ammonium chloride lyses, sonication, ion-exchange chromatography and SDS-PAGE electrophoresis, then further isolated by reverse phase high performance liquid chromatography （RP-HPLC）. Plate assay was primarily used to test the antimicrobial activity of the extracts, and minimal inhibition concentrations （MIC） of the extracts weie determined against 7 test organisms such as E. coli, S. aureus and C. albicans by means of microdilution. The results showed that antimicrobial components were expressed in chicken neutrophil granules and they were active for both Gram-positive and Gram-negative bacteria and yeast. It also indicated that the inhibitory activity of the crude extracts significantly varied among different chicken species, peptides from Lohmann Layer being the most potent, Sanhuang Broiler next, and Rose 308 Broiler the lowest.