植物乳杆菌P48生物转化制备γ-氨基丁酸特性研究
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摘要
采用微生物细胞生物转化法制备GABA,对比了P48细胞和粗酶转化反应在不同pH值、温度、底物浓度和产物浓度的条件下,各因素对转化液中的GABA含量影响,以期获得转化过程的最佳条件。结果表明,P48细胞转化最适温度为45℃,最适pH值为4.0,当初始底物浓度为100 mmol/L时获得的GABA产率最高,并且产物GABA对转化反应有产物抑制作用。采用细胞的转化反应有更宽的pH值范围,并能在较高的温度下进行。研究结果为采用植物乳杆菌P48细胞生物转化制备γ-氨基丁酸提供了理论基础。
In this study,GABA was prepared by microbial cell bioconversion method. To obtain the optimal conditions for the conversion process,the bioconversions were carried out under conditions in various pH,temperature,substrate concentration and product concentration,using P48 cells and crude enzyme,respectively. The results showed that the optimum temperature of P48 cell conversion was 45 ℃,the optimum pH was 4.0,and the GABA yield was the highest when the initial substrate concentration was 100 mmol/L,and the product GABA inhibited the transformation reaction. In comparison with bioconversion with crude enzyme,the bioconversion via cells has a wider pH range,as well as the ability to react at higher temperatures.The results of this study provided a theoretical basis for the preparation of gamma-aminobutyric acid by bioconversion of Lactobacillus plantarum P48 cells.
In this study,GABA was prepared by microbial cell bioconversion method. To obtain the optimal conditions for the conversion process,the bioconversions were carried out under conditions in various pH,temperature,substrate concentration and product concentration,using P48 cells and crude enzyme,respectively. The results showed that the optimum temperature of P48 cell conversion was 45 ℃,the optimum pH was 4.0,and the GABA yield was the highest when the initial substrate concentration was 100 mmol/L,and the product GABA inhibited the transformation reaction. In comparison with bioconversion with crude enzyme,the bioconversion via cells has a wider pH range,as well as the ability to react at higher temperatures.The results of this study provided a theoretical basis for the preparation of gamma-aminobutyric acid by bioconversion of Lactobacillus plantarum P48 cells.
引文
[1]王姣姣,白卫东,梁彬霞.γ-氨基丁酸的生理功能及富集的研究进展[J].农产品加工(学刊),2012(1):40-42.
[2]Jones E A.Ammonia,the GABA neurotransmitter system,and hepatic encephalopathy[J].Metabolic Brain Disease,2002,17(4):275-281.
[3]杨晶晶,曲媛,崔秀明.γ-氨基丁酸的制备方法与含量测定研究进展[J].食品工业科技,2014,35(3):351-356.
[4]李云,杨胜远,陈郁娜,等.戊糖片球菌HS2细胞制备γ-氨基丁酸的研究[J].湖北农业科学,2010,49(6):1 450-1 453.
[5]李海星.短乳杆菌生物转化制备氨基丁酸及其系统关键基因分析[D].南昌:南昌大学.2012.
[6]Lim S D,Kim K S,Do J R.Physiological characteristics and GABA production of Lactobacillus acidophilus RMK567isolated from raw milk[J].Korean Journal for Food science of Animal Resources,2009,29(1):15-23.
[7]郭超,王昌禄,陈勉华,等.HPLC法测定发酵乳中γ-氨基丁酸条件的优化[J].现代食品科技,2014(1):222-226.
[8]龚福明,柳陈坚,李晓然.植物乳杆菌YM-4-3发酵合成γ-氨基丁酸的条件优化[J].昆明理工大学学报(自然科学版),2017(4):69-78.
[9]李理.植物乳杆菌γ-氨基丁酸产量影响因素及代谢途径研究[D].哈尔滨:东北农业大学,2015.
[10]渠岩,王夫杰,陈彬,等.酱油后酵中植物乳杆菌S35产γ-氨基丁酸发酵条件优化[J].中国酿造,2010,29(7):68-72.
[2]Jones E A.Ammonia,the GABA neurotransmitter system,and hepatic encephalopathy[J].Metabolic Brain Disease,2002,17(4):275-281.
[3]杨晶晶,曲媛,崔秀明.γ-氨基丁酸的制备方法与含量测定研究进展[J].食品工业科技,2014,35(3):351-356.
[4]李云,杨胜远,陈郁娜,等.戊糖片球菌HS2细胞制备γ-氨基丁酸的研究[J].湖北农业科学,2010,49(6):1 450-1 453.
[5]李海星.短乳杆菌生物转化制备氨基丁酸及其系统关键基因分析[D].南昌:南昌大学.2012.
[6]Lim S D,Kim K S,Do J R.Physiological characteristics and GABA production of Lactobacillus acidophilus RMK567isolated from raw milk[J].Korean Journal for Food science of Animal Resources,2009,29(1):15-23.
[7]郭超,王昌禄,陈勉华,等.HPLC法测定发酵乳中γ-氨基丁酸条件的优化[J].现代食品科技,2014(1):222-226.
[8]龚福明,柳陈坚,李晓然.植物乳杆菌YM-4-3发酵合成γ-氨基丁酸的条件优化[J].昆明理工大学学报(自然科学版),2017(4):69-78.
[9]李理.植物乳杆菌γ-氨基丁酸产量影响因素及代谢途径研究[D].哈尔滨:东北农业大学,2015.
[10]渠岩,王夫杰,陈彬,等.酱油后酵中植物乳杆菌S35产γ-氨基丁酸发酵条件优化[J].中国酿造,2010,29(7):68-72.