溶菌酶酶解物的抗菌活性研究

Study on the antibacterial activity of lysozyme hydrolysate

目的:考察溶菌酶酶解物的抑菌能力,为扩展溶菌酶的应用提供理论依据。方法:采用胃蛋白酶对溶菌酶进行酶解,得到溶菌酶酶解物(Lysozyme hydrolysate,LH);采用二倍稀释法检测LH对几种常见食品腐败菌的抑菌能力;以金黄色葡萄球菌为受试菌种,通过抑菌圈实验探讨LH的抑菌活性,并与溶菌酶和乳酸链球菌素作比较。结果:LH对几种常见阳性菌都有很强的抑制作用,其中对金黄色葡萄球菌的抑制作用最强;未经热处理时,LH的抑菌活性略低于溶菌酶,而高于乳酸链球菌素;经热处理后,LH的抑菌活性高于溶菌酶和乳酸链球菌素。菌酶酶解物有望被开发成一种天然的食品防腐剂。

Objective：Provide the theoretical foundation for broadening the application of lysozyme in food industry through researching on the bacteriostatic ability of Lysozyme hydrolysate. Methods：Lysozyme hydrolysate（LH） was obtained by using pepsin. The antibacterial activity of LH was tested by antibacterial circle experiment; meanwhile,lysozyme and nisin were also tested. The minimum bactericide concentration of LH against common food bacteria was determined with the two-fold dilution method. Results：LH showed great inhibition effect on positive bacteria,especially staphylococcus aureus. Without heat treatment,the bacteriostatic ability of LH on staphylococcus aureus was weaker than lysozyme,but much stronger than nisin. After heat treatment,LH was more antibacterial than lysozyme and nisin. LH was promising to be a natural food preservative.