响应面法优化多黏类芽孢杆菌BD3736发酵脱脂乳产α-葡萄糖苷酶抑制剂的工艺条件

Response Surface Methodology for Optimization of Fermentation Conditions for α-Glucosidase Inhibitor Production by Paenibacillus polymyxa BD3736 from Skim Milk

多黏类芽孢杆菌(Paenibacillus polymyxa)BD3736具有代谢脱脂乳、合成α-葡萄糖苷酶抑制剂(α-glucosidase inhibitors,AGIs)的能力。通过单因素试验,初步分析接种量、发酵温度、脱脂乳质量浓度及培养时间对AGIs的α-葡萄糖苷酶抑制活性的影响,并确定主要的影响因素;继而采用3因素3水平的响应面分析法,对多黏类芽孢杆菌BD3736在发酵脱脂乳中合成AGIs的发酵条件进行优化,获得的最优发酵条件为发酵温度31.5℃、接种量3.5%、培养时间4 d。在此条件下,发酵液上清对α-葡萄糖苷酶的半数最大抑制质量浓度为30.5 mg/mL。

The aim of this study was the optimization of the fermentation conditions for the production of α-glucosidase inhibitors(AGIs) by Paenibacillus polymyxa BD3736 from skim milk. Using one-factor-at-a-time method, we investigated the effect of inoculum size, fermentation temperature, skim milk concentration and fermenation time on the activity of AGIs and and identified the main factors for optimization by response surface methodology with a three-factor and threelevel Box-Behnken design. The optimized fermentation conditions were determined as follows: fermentation temperature 31.5 ℃, inoculum amount 3.5% and 4 days of incubation time. The half maximal inhibitory concentration(IC50) of the fermentation supernatant obtained under these conditions against α-glucosidase was 30.5 mg/mL.