食品与药品
食品與藥品
식품여약품
FOOD AND DRUG
2013年
5期
314-316
,共3页
剑麻皂素%皂苷水解酶%菌种%筛选
劍痳皂素%皂苷水解酶%菌種%篩選
검마조소%조감수해매%균충%사선
tigogenin%saponin hydrolytic enzyme%strain%screening
目的筛选能酶解剑麻皂苷并释放游离剑麻皂素的菌株。方法用薄层色谱法(TLC)初筛能酶解剑麻皂苷游离出剑麻皂素的菌株,再用酶活性比色测定和高效液相色谱法(HPLC)复筛目的菌株。通过形态学观察和ITS序列测定,初步鉴定菌种。结果筛选到31株目的菌株,其中丝状真菌13株,细菌18株。丝状真菌的酶活性高于细菌。鉴定其中酶活性较高的4株真菌:菌种T1为黑曲霉,T2、T3为链孢霉属,T4为青霉属。结论 TLC可快速筛选酶解剑麻皂苷并释放游离剑麻皂素的菌种。黑曲霉、链孢霉和青霉均有较强的酶解剑麻皂苷并释放游离剑麻皂素的能力。
目的篩選能酶解劍痳皂苷併釋放遊離劍痳皂素的菌株。方法用薄層色譜法(TLC)初篩能酶解劍痳皂苷遊離齣劍痳皂素的菌株,再用酶活性比色測定和高效液相色譜法(HPLC)複篩目的菌株。通過形態學觀察和ITS序列測定,初步鑒定菌種。結果篩選到31株目的菌株,其中絲狀真菌13株,細菌18株。絲狀真菌的酶活性高于細菌。鑒定其中酶活性較高的4株真菌:菌種T1為黑麯黴,T2、T3為鏈孢黴屬,T4為青黴屬。結論 TLC可快速篩選酶解劍痳皂苷併釋放遊離劍痳皂素的菌種。黑麯黴、鏈孢黴和青黴均有較彊的酶解劍痳皂苷併釋放遊離劍痳皂素的能力。
목적사선능매해검마조감병석방유리검마조소적균주。방법용박층색보법(TLC)초사능매해검마조감유리출검마조소적균주,재용매활성비색측정화고효액상색보법(HPLC)복사목적균주。통과형태학관찰화ITS서렬측정,초보감정균충。결과사선도31주목적균주,기중사상진균13주,세균18주。사상진균적매활성고우세균。감정기중매활성교고적4주진균:균충T1위흑곡매,T2、T3위련포매속,T4위청매속。결론 TLC가쾌속사선매해검마조감병석방유리검마조소적균충。흑곡매、련포매화청매균유교강적매해검마조감병석방유리검마조소적능력。
Objective To screen the strains which can hydrolyze the agave sisalana saponin and release the tigogenin. Methods Using the TLC assay, the strains that can hydrolyze the agave sisalana saponin and release the tigogenin were first screened out, then the destination strains were screened out again, using the enzymatic colorimetric determination and HPLC determination. By morphological observation and ITS sequencing, the strains were preliminary identified. Results 31 destination strains were screened out, among which 13 strains were filamentous fungi and 18 were bacteria. The activity of the hydrolytic enzyme of the fungi was higher than that the bacteria. The 4 fungi strains T1, T2, T3 and T4 with higher enzymatic activity were identified as Aspergillus niger, Neurospora sitophila, and Penicillium, respectively. Conclusion Using the TLC assay, the screening of the strains that can hydrolyze the agave sisalana saponin and release the tigogenin was accelerated. Aspergillus niger, Neurospora sitophila, and Penicillium all have the capacity to hydrolyze the agave sisalana saponin and release the tigogenin.