乳杆菌L2抗突变活性物质组成分析及部分理化性质研究

本文对分离纯化的乳杆菌L2的抗突变活性物质的化学组成进行了研究,用苯酚-硫酸法测糖含量,用BCAProteinassaykit测蛋白含量,用氨基酸分析仪测各氨基酸组成。结果表明,该糖蛋白糖含量为41.3μg/ml,蛋白含量约为872μg/ml,两者的含量比约为1:20,总氨基酸含量为35.91%,其中含量较高的氨基酸为苯丙氨酸(Phe),其次为精氨酸。然后对该糖蛋白部分理化特性进行了研究,该物质分子量约10kDa,作用温度范围为20～60℃,作用pH范围是5～9,10～50mmol/L的K+对糖蛋白活性基本无影响,对活性影响最大的是Fe3+。

Analysis on Components and Physical and Chemical Characteristics of Antimutagenic Substance of Lactobacillus L2

In this study, chemical components of antimutagenic substance of L2 were assayed. The total sugar content of the glycoprotein was 41.3μg/ml by phenol-vitriol, and the protein content were 872μg/ml. The ratio of sugar and protein was nearly 1:20. In this active glycoprotein, the total amino acid contents were 35.91%, while the major amino acids were phenylalanine and arginine. Then, the physical and chemical characteristics of active glycoprotein were analyzed. Its molecular mass was 10kDa, its reactive tempeture range 20～60℃, pH range was 5～9. 10～50mmol/L K+ show little effect on its activity, while Fe3+ has the largest effect on it.