蔗糖诱导细菌固态发酵生产可拉酸及纯化方法
季学猛
(南开大学 医学院, 天津 300071)
摘 要:可拉酸是一种胞外多糖,在肠杆菌中存在,并具有促进健康和延长秀丽隐杆线虫寿命的作用。可拉酸在真核生物细胞的线粒体调控中也发挥着重要作用。该研究提出了一种使用蔗糖诱导细菌固态发酵生产和纯化可拉酸的方法,并通过实验验证了其可行性。研究结果表明,蔗糖诱导显著提高了可拉酸合成基因的转录水平,从而显著增加了可拉酸的产量。所获得的固态可拉酸产品纯度达到99.2%,超过了传统的液态发酵方法。该创新方法在产量方面以12.6 g/L培养基的可拉酸得率表现出了传统方法无法比拟的优势。研究结果有助于探索可拉酸在细菌存活和生长以及真核细胞线粒体调控中的多种应用。此外,蔗糖诱导发酵方法在可拉酸的大规模生产方面具有潜力,为其在食品、药品和生物技术等各个行业的商业化铺平了道路。
关键词:可拉酸;发酵;蔗糖;阪崎肠杆菌;纯化
中图分类号:Q93 文献标识码:B
Sucrose-Induced Bacterial Solid-State Fermentation Production and Purification of Colonic Acid
Ji Xuemeng
(School of Medicine, Nankai University, Tianjin 300071, China)
Abstract: Colanic acid is an extracellular polysaccharide found in Enterobacteriaceae, which plays a role in promoting health and extending the lifespan of Caenorhabditis elegans. It also serves an important role in mitochondrial regulation in eukaryotic cells. This study proposes a method for sucrose-induced bacterial solid-state fermentation to produce and purify colanic acid, and its feasibility has been experimentally validated. The research results demonstrate that sucrose induction significantly increases the transcription levels of colanic acid synthesis genes, resulting in a remarkable enhancement in Colanic acid yield. The obtained solid-state colanic acid product exhibits a purity of 99.2%, surpassing the conventional liquid fermentation approach. This innovative method achieves a colanic acid yield of 12.6 g/L medium, outperforming traditional methods in terms of productivity. The findings of this study contribute to exploring the diverse applications of colanic acid in bacterial survival, growth, and mitochondrial regulation in eukaryotic cells. Furthermore, the sucrose-induced fermentation approach holds promise for large-scale colanic acid production, paving the way for its commercialization in various industries such as food, pharmaceuticals, and biotechnology.
Key words: colonic acid; fermentation; sucrose; Cronobacter sakazakii; purfication
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图1 可拉酸发酵与纯化的技术路线图
图2蔗糖诱导可拉酸合成基因wcaB转录激活
图3蔗糖诱导细菌大量产生可拉酸(左:无蔗糖,右:加蔗糖)
图4纯化后的可拉酸冻干产品
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收稿日期:2023-5-17 修改日期:
作者简历:季学猛,硕士,实验师,研究方向为食品微生物学、实验室管理、机器学习;生物信息学。E-mail:jixuemeng@nankai.edu.cn。