Disulfide bond formation in refolding of thermophilic fungal protein disulfide isomerase

Disulfide bond formation in the refolding of thermophilic fungal protein disulfide isomerase (PDI) was investigated. It was revealed that (i) a disulfide bond buried inside the molecule is preferentially formed and contributes to the thermal stability and the isomerizing power of PDI, and (ii) formation of disulfide bonds in active sites located on the molecular surface causes deformation of the optimum conformation resulting in a decrease in the thermal stability.     

Enhancement of the activity of renatured lysozyme by protein disulfide isomerase

The coexistence of protein disulfide isomerase (PDI) in the oxidative refolding of a fully reduced hen egg white lysozyme brought about a final recovered activity significantly exceeding 100% in addition to the expected acceleration effect. This increase could not be explained by the simple increase produced by suppressing aggregation. After examination of the starting material and assay system, it was concluded that PDI enhances the activity of renatured lysozyme.     

Optimization and Modeling of Process Parameters for Lipase Production by Bacillus brevis

Statistical evaluation of fermentation conditions and nutritional factors by Plackett–Burman two-level factorial design followed by optimization of significant parameters using response surface methodology for lipase production by Bacillus brevis was performed in submerged batch fermentation. Temperature, glucose, and olive oil were found to be the significant factors affecting lipase production. Maximum lipase activity of 5.1 U ml⁻¹ and cell mass of 1.82 g l⁻¹ at 32 h were obtained at the optimized conditions of temperature, 33.7 °C; initial pH, 8; and speed of agitation, 100 rpm, with the medium components: olive oil, 13.73 ml l⁻¹; glucose, 13.98 g l⁻¹; peptone, 2 g l⁻¹; Tween 80, 5 ml l⁻¹; NaCl, 5 g l⁻¹; CH₃COONa, 5 g l⁻¹; KCl, 2 g l⁻¹; CaCl₂·2H₂O, 1 g l⁻¹; MnSO₄·H₂O, 0.5 g l⁻¹; FeSO₄·7H₂O, 0.1 g l⁻¹; and MgSO₄·7H₂O, 0.01 g l⁻¹. The lipase productivity and specific lipase activity were found to be 0.106 U (ml h)⁻¹ and 2.55 U mg⁻¹, respectively. Unstructured kinetic models and artificial neural network models were used to describe the lipase fermentation. The kinetic analysis of the lipase fermentation by B. brevis shows that lipase is a growth-associated product.     

Improvements in the cell-free production of functional antibodies using cell extract from protease-deficient Escherichia coli mutant

Expression of a functional antibody fragment (Fab) using an Escherichia coli cell-free expression system has been reported previously [Jiang et al., FEBS Lett., 514, 290-294 (2002)]. The low yield of the synthesized antibody, however, limits the usefulness of the cell-free expression system, partly due to the degradation of product by endogenous proteases from the E. coli extract. To determine which proteases are responsible for the degradation, we compared the expression of a 6D9 Fab fragment under conditions whereby several protease inhibitors were added into the cell-free system. The addition of serine protease inhibitor increased the amount of the Fab fragment, indicating that serine proteases caused the antibody degradation. Therefore, several serine protease-deficient mutants of E. coli BW25113 were constructed by targeted homologous recombination. The use of extract from a double protease-deficient mutant (DeltadegP-ompT) significantly increased the amount and antigen-binding activities of an anti-HSA scFv and a 6D9 Fab fragment. These results suggest that the DegP- and OmpT-deleted mutant is a useful source of S30 extract for the production or screening of antibodies using the cell-free expression system.     

Isolation of a virulent Lactobacillus brevis phage and its application in the control of beer spoilage

Beer quality can be compromised by the growth of certain lactobacilli, in particular Lactobacillus brevis and Lactobacillus plantarum, and various strategies have been used to control such bacterial spoilage. Biocontrol by means of bacteriophage is a reemerging approach for the suppression of spoilage bacteria in food and beverage matrices. A virulent phage capable of infecting L. brevis beer-spoilage strains was isolated and morphologically assessed by electron microscopy. The myophage SA-C12 was shown to be stable in beer and capable of controlling the growth of its host, L. brevis strain 56, in commercial beer. The results of this study indicate that bacteriophage-based treatments may be used as an alternative and natural strategy for the control of bacterial contamination of beer.     

The complete sequence of a 9,543 bp segment on the left arm of chromosome III reveals five open reading frames including glucokinase and the protein disulfide isomerase.

We report here the DNA sequence of a 9.5 kb segment of chromosome III. The sequence was determined by subcloning the segment into subfragments generated by appropriate restriction enzymes followed by oligonucleotide-directed sequencing. The segment contains at least five open reading frames, YCL311, YCL312, YCL313, YCL314, YCL315. YCL311 and YCL315 extend in the adjacent fragments, A4H and A6C respectively. YCL312 encodes glucokinase, and YCL313 the protein disulfide isomerase. Disruption of YCL311, 314 and 315 by insertion of a URA3 cassette does not lead to a detectable phenotype, whereas disruption of YCL313 provokes cell lethality.     

Isolation and characterization of a phosphoprotein phosphatase-deficient mutant in yeast

The ppd1 mutant of yeast, Saccharomyces cerevisiae, was isolated as a suppressor of the cyr2 mutation which caused alteration of the catalytic subunit of cAMP-dependent protein kinase. Three peaks of phosphoprotein phosphatase activity (peak I, II and III) were identified by DEAE-Sephacel chromatography of crude extracts of the wild-type strain. The ppd1 mutant was deficient in peak III phosphoprotein phosphatase activity. The peak III enzyme efficiently utilized the phosphorylated forms of NAD-dependent glutamate dehydrogenase and trehalase as substrate. The ppd1 mutation did not suppress the cyr1, CYR3 or ras1 ras2 mutations. The ppd1 locus was located on chromosome II and had identical characteristics with glc1. The ppd1 mutation suppressed the G1 arrest caused by nutritional limitation, but maintained sensitivity to mating pheromone. In diploids homozygous for the ppd1 mutation, no premeiotic DNA replication and commitment to intragenic recombination occurred and no spores were formed, suggesting that the accumulation of phosphorylated proteins in the absence of one of the phosphoprotein phosphatases is required for mitosis but not for the initiation of meiosis.     

纳豆芽孢杆菌/短乳杆菌混合发酵米糠的响应面工艺优化

以稳定米糠为主要基质,豆渣为营养因子,纳豆芽孢杆菌和保加利亚乳杆、嗜热链球菌、植物乳杆茵、瑞士乳杆菌、短乳杆菌为试验菌株,运用固态发酵技术,采用响应曲面法对益生茵混合发酵米糠的固体发酵工艺进行优化分析。试验结果表明:短乳杆菌最适于与纳豆芽孢杆菌混合发酵米糠,经响应面优化后最优发酵条件如下:米糠54%、豆渣6%、水40%、接种量10%、纳豆芽孢杆菌与短乳杆菌接种比例为1:1、温度34℃,先接入纳豆芽孢杆菌发酵3 d后再接入短乳杆菌发酵2 d。发酵后米糠中纳豆激酶产生量较其他混合菌种发酵方式明显提高,其中纳豆芽孢杆菌活茵数达到6.8×10~9cfu/g短乳杆菌活茵数4.5×10~9 cfu/g。     

产淀粉酶芽孢杆菌的分离和鉴定

从土壤中分离筛选出产淀粉酶的菌株,经淀粉培养基初筛后,采用DNS法对发酵提取的粗酶液进行总酶活和α-淀粉酶活力的测定,通过形态观察和生理生化反应对筛出的菌株进行鉴定。结果表明:分离到4株产淀粉酶芽孢杆菌,测得其透明圈直径与菌落直径比值在1.7~3.5之间,其中有2株菌株产淀粉酶能力较高,总酶活达到19.760 U/mL和15.432 U/mL;4株芽孢杆菌所产α-淀粉酶酶活在6.4 U/mL~10.4 U/mL之间。经鉴定,1株为枯草芽孢杆菌,3株为蜡样芽孢杆菌,枯草芽孢杆菌的产淀粉酶能力优于蜡样芽孢杆菌。     

白腐乳中蜡状芽孢杆菌的分离与鉴定

从白腐乳中分离到1株杆菌LX,经生理生化和16S rDNA分子生物技术鉴定,该菌株被鉴定为蜡状芽孢杆菌(Bacillus cereus).采用BCET-RPLA试剂盒对菌株培养液进行了肠毒素检测,结果表明厌氧培养时产肠毒素检测为阴性,而好氧培养时菌株产肠毒素检测为弱阳性.研究表明在白腐乳的生产与保藏中,应注意蜡状芽孢杆菌的存在及其对食用安全性的影响.     

一株新的具有高效降低烟碱含量的短小芽孢杆菌MK21的分离筛选及作用研究

采用以烟碱作为唯一碳氮源的选择性培养基,对烟草表面的细菌进行选择性分离,建立降低烟碱含量菌库,通过富集初筛复筛等试验后,从中筛选出一株具有高效降解烟碱能力的细菌MK21。根据形态学特征和生理生化反应及16SrDNA的鉴定,鉴定其为短小芽孢杆菌。将该菌制成菌剂喷施于50 g烟丝样品上,发酵处理5 d。通过测定烟丝的总糖、还原糖、烟碱、氯、钾含量。结果表明:处理后的烟丝中烟碱含量均有下降,其中最高的达到了26.3%。通过短小芽孢杆菌MK21处理后的烟叶样品,达到刺激性降低、掩盖杂气和改善卷烟吸味的效果。     

一株曲拉源短乳杆菌的分离及其体外抑菌特性分析

摘要：目的 天然牦牛乳曲拉中蕴含着大量的乳酸菌，为丰富食品发酵的有益菌种资源，本试验分离筛选具有抑菌活性的乳酸菌。方法 以西藏牦牛乳曲拉为分离基质，MRS(De Man Rogosa Sharpe)加上1%CaCO3为选择鉴别培养基，运用形态学观察、生理生化试验、16S r RNA基因序列、药敏试验对分离菌株进行菌种鉴定，通过抑菌试验探究其抑菌活性。结果 分离菌株NWMCC0322被鉴定为短乳杆菌，其对青霉素类、四环素类、大环内酯类、酰胺醇类、喹诺酮类、磺胺类、头孢类药物敏感，对多烯类药物中敏。NWMCC0322对指示菌金黄色葡萄球菌的抑菌效果最好，其抑菌圈直径达12.0±0.6 mm，其次为甲型副伤寒沙门氏菌11.3±0.3 mm，大肠杆菌11.0±0.5 mm。结论 该短乳杆菌对食品污染常见菌株具有抑菌效果，在食品发酵中有较好的应用价值。     

一株地衣芽孢杆菌噬菌体的分离及其性质分析

从生产碱性蛋白酶的车间附近的下水道淤泥和后处理车间空气中分离得到了一株噬菌体。电镜观察表明该噬菌体有多面体的头部和细长的尾部组成,有着长尾病毒科噬菌体的形态特征。在供试菌种中,该噬菌体以地衣芽孢杆菌为宿主,对其生理特性研究发现,该噬菌体在pH 5-10之间有着很好的稳定性,在高温下有一定的稳定性,且金属离子可以促进其对宿主菌的侵染。根据实验结果绘制出噬菌体的一步生长曲线,可知感染宿主菌的潜伏期约为40 min,爆发期约为110 min。对噬菌体核酸性质的分析发现,其遗传物质为双链线状DNA,其分子量大约为36 kb。     

一株产纤溶酶芽孢杆菌的分离鉴定与产酶特性

从大曲中分离到一株产纤溶酶的芽孢杆菌,命名为B4。该菌革兰氏染色呈阳性,菌体杆状,专性好氧,能够利用甲醇作唯一碳源。通过形态特征观察、生理生化特性并结合基于16S rDNA序列比对及系统发育分析,鉴定菌株B4为甲基营养型芽孢杆菌（Bacillus methylotrophicus）。该菌最适生长温度为35 ℃,最适发酵初始pH值为7.0,发酵42 h酶活力最高可达649 U/mL。     

一株枯草芽孢杆菌的分离鉴定及其益生潜质分析

从养猪场健康成年猪粪便中分离、筛选出1株芽孢杆菌。经培养特征、形态观察、生理生化试验以及16S rDNA序列分析相似度为98.99%,确定该菌株为枯草芽孢杆菌,并进行了该枯草芽孢杆菌与肠道细菌在体外的生长竞争实验。结果表明:肠道厌氧菌群中的双歧杆菌、乳酸杆菌和拟杆菌数量均有不同程度增多,而肠杆菌、肠球菌等需氧菌群数量则有所减少。证明该菌株能促进肠道厌氧菌群的生长,而抑制需氧菌群的生长。可见,枯草芽孢杆菌能起到维持肠道微生态平衡的作用,是一株比较理想的潜在益生菌。     

Isolation and characterisation of a water-soluble wheat-flour protein

The main component of the water-soluble proteins of wheat flour has been isolated in sufficient quantity for chemical and physical characterisation. This was achieved by a combination of ion-exchange chromatography on carboxymethyl cellulose and gel filtration through Sephadex G75. The protein isolated was judged to be 90% pure by zone electrophoresis. Sedimentation analysis yielded a single symmetrical peak with an S°_20,w value of 2.45. The molecular weight was found to be 19,300 by gel filtration, and the diffusion coefficient estimated by the same method was 10.47 × 10^?7. A molecular weight of 16,000 was calculated from sedimentation equilibrium analysis in a dissociating medium. The ultra-violet spectrum of the isolated albumin exhibited a maximum at 278 nm and from this an E^1% ₂₇₈ value of 13.1 was calculated. No free sulphydryl groups could be detected. Amino acid analysis showed that this protein has a composition similar to those of other soluble wheat-flour preparations. A molecular weight of 16,300 was calculated from the amino acid analysis. End-group analysis of the protein showed that serine is the N-terminal amino acid. The C-terminal amino acid was found to be resistant to release by both carboxypeptidase A and carboxypeptidase B.     

嗜酸乳杆菌亚油酸异构酶的分离纯化及酶学性质研究

研究采用DEAE-Sepharose F.F离子交换层析和Sephadex G-100凝胶过滤层析对嗜酸乳杆菌发酵液中的亚油酸异构酶进行了分离纯化,酶回收率为6.39,纯化倍数为37.9倍。经研究确定酶最适pH为6.0,最适反应温度为30℃。在pH 6~8之间,亚油酸异构酶可保持较高活力,超出此范围,酶活力明显下降;该酶对高温敏感,50℃保温2 h,酶活力即变得很低;亚油酸异构酶受底物LA的抑制,酶反应最适LA浓度为1.5×10-5g/mL,过高LA则对酶产生抑制作用。