响应面法优化植物内生菌产α-葡萄糖苷酶抑制剂的发酵条件

糖尿病是一种多病因的代谢疾病,α-葡萄糖苷酶抑制剂是一类治疗糖尿病的药物。本研究利用植物内生菌蜡状芽孢杆菌SD6进行发酵产α-葡萄糖苷酶抑制剂,并通过响应面法优化发酵条件。Plackett-Burman试验结果表明:葡萄糖质量浓度、转速与温度对发酵液的α-葡萄糖苷酶抑制率影响显著,可信度在90%以上。然后采用Box-Behnken试验设计对发酵条件进行响应面分析试验,结果表明:最优条件为葡萄糖质量浓度48.05 g/L、转速200.44 r/min、温度27.42℃。α-葡萄糖苷酶抑制率的最优理论值为39%。在优化的条件下进行验证实验,测得α-葡萄糖苷酶抑制率的实际值为38.52%。模型预测值与实际值的吻合度高,说明该模型可以很好地预测实际发酵情况。

Optimization of Fermentation Conditions of Endophyte for Producing α-Glucosidase Inhibitor by Response Surface Methodology

The fermentation conditions for producing α-glucosidase inhibitor by an endophyte named Bacillus cereus SD6
were optimized using response surface methodology in the present study. The results of Plackett-Burman experiments
showed that glucose concentration, rotation speed and temperature had significant effects on the inhibition of α-glucosidase
by fermentation liquid, with more than 90% confidence. Bex-Behnken experiments were applied for the optimization of the
fermentation conditions through response surface analysis. The optimal conditions for glucose concentration, rotation speed
and fermentation temperature were determined as 48.05 g/L, 200.44 r/min and 27.42 ℃, respectively. Under these fermentation
conditions, the maximum predicted inhibitory rate of the fermentation liquid against α-glucosidase was 39%, agreeing with the
experimental value of 38.52%. The good consistency indicated the feasibility of the developed prediction model.