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首页> 外文期刊>Korean Journal of Microbiology and Biotechnology >Isolation and Characterization of Antifungal Compounds Produced by Bacillus polyfermenticus CJ6 Isolated from Meju
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Isolation and Characterization of Antifungal Compounds Produced by Bacillus polyfermenticus CJ6 Isolated from Meju

机译：梅酒中分离的发酵菌芽孢杆菌CJ6产生的抗真菌化合物的分离与鉴定

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Isolation and Characterization of Antifungal Compounds Produced by Bacillus polyfermenticus CJ6 Isolated from Meju. Yang, Eun Ju(1,2), Seung-Jin Ma(2), and Hae Choon Chang(1*). (1)Department of Food and Nutrition, Kimchi Research Center, Chosun University, Gwangju 501-759, Korea, (2)Department of Food Engineering, Mokpo National University, Mokpo 534-729, Korea - Antifungal compounds from Bacillus polyfermenticus CJ6 were purified using SPE, preparative HPLC, and reverse phase-HPLC. Antifungal compounds from B. polyfermenticus CJ6 were separated into three fractions (8, B, C) using preparative HPLC. LC/MS analysis of antifungal peaks suggested that B. polyfermenticus CJ6 produces lipopeptides; two kinds of iturin A (C-14, C-15) three kinds of surfactins (C-13, C-14, C-15), four kinds of fengycin A (C-14, C-15, C-16, C-17) and two kinds fengycin B (C-16, C-17). The antifungal activity of fraction 8, which was presumed as inturin A, was found to be stable after the pH, heat or proteolytic enzyme treatment, but it was unstable at 50-70 degrees C for 24 hr. The antifungal activity of fraction B, which presumed as surfactins and fengycin A, was found to be stable after the heat treatment, but it was unstable in the pH 3.0 and after the protease (type I) or alpha-chymotrypsin treatment. The antifungal activity of fraction C, which was presumed as fengycin A and B, was found to be stable in the pH 3.0-9.0 range and the heat treatment, but it was unstable with the treatment of protease (type I). The amino acid composition of the purified peaks 8-1 and 8-2 were Asx, Tyr, Gln, Pro, and Ser in a molar ratio of 3:1:1: 1 : 1, which showed the same amino acid composition as iturin. From these results, we confirmed that antifungal compounds from B. polyfermenticus CJ6 most likely belonged to iturin A as well as surfactins and fengycins. As lipopeptides are known to act in a synergistic manner, the antifungal compounds from B. polyfermenticus CJ6 might have potential uses in biotechnology and biopharmaceutical applications.
机译：分离自Meju的发酵菌芽孢杆菌CJ6产生的抗真菌化合物的表征。 Yang，Eun Ju（1,2），Ma Seung-Jin Ma（2），and Hae Choon Chang（1 *）。 （1）朝鲜大学朝鲜泡菜研究中心食品与营养系，韩国光州501-759，（2）木浦国立大学食品工程系，韩国木浦534-729-纯化了来自多发酵芽孢杆菌CJ6的抗真菌化合物使用SPE，制备型HPLC和反相HPLC。使用制备型HPLC将来自发酵乳双歧杆菌CJ6的抗真菌化合物分为三部分（8，B，C）。抗真菌峰的LC / MS分析表明，多发酵芽孢杆菌CJ6会产生脂肽。两种伊图灵A（C-14，C-15）三种表面活性素（C-13，C-14，C-15），四种风霉素A（C-14，C-15，C-16， C-17）和两种风霉素B（C-16，C-17）。发现在pH，加热或蛋白水解酶处理后，级分8的抗真菌活性（假定为inturin A）稳定，但在50-70℃下24小时不稳定。发现级分B的抗真菌活性（假定为表面活性素和丰霉素A）在热处理后稳定，但在pH 3.0和蛋白酶（I型）或α-胰凝乳蛋白酶处理后却不稳定。发现级分C的抗真菌活性被假定为丰霉素A和B，在pH 3.0-9.0范围内和热处理下稳定，但对于蛋白酶（I型）却不稳定。纯化峰8-1和8-2的氨基酸组成为Asx，Tyr，Gln，Pro和Ser，摩尔比为3：1：1：1：1：1，显示出与iturin相同的氨基酸组成。从这些结果，我们证实了来自多发酵芽孢杆菌CJ6的抗真菌化合物最可能属于伊图林A以及表面活性素和丰霉素。由于已知脂肽以协同方式起作用，因此来自多发酵芽孢杆菌CJ6的抗真菌化合物可能在生物技术和生物制药应用中具有潜在用途。

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