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Method for quickly extracting edible antibacterial peptide from fermentation solution

A technology of antimicrobial peptides and fermentation broth, which is applied in the field of extraction of antimicrobial peptides and rapid separation and preparation of microbial antimicrobial peptides. It can solve the problems of low adsorption rate, difficult desorption, and unsuitability for large-scale production, and achieves low cost and simple process. Effect

Active Publication Date: 2012-07-11
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Before the freeze-drying step, 22100g low-temperature high-speed centrifugation was used to sterilize bacteria, and the desorption process must be stirred overnight below 4°C. The main defects of this method are: demanding technical requirements, high cost, and not suitable for large-scale use. production
[0006] In summary, the currently used adsorption-desorption preparation methods suffer from low adsorption rates or difficult desorption, and do not involve the regeneration of the adsorbent and the non-residue problem of desorption

Method used

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  • Method for quickly extracting edible antibacterial peptide from fermentation solution
  • Method for quickly extracting edible antibacterial peptide from fermentation solution
  • Method for quickly extracting edible antibacterial peptide from fermentation solution

Examples

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Effect test

Embodiment 1

[0035] Antimicrobial peptides are extracted from the fermentation broth of Brevibacillus lateralosporus AS1.2739 to obtain food-grade antimicrobial peptide products. The steps are as follows:

[0036] (1) Bactericidal release of antimicrobial peptides: adjust the pH of the antimicrobial peptide fermentation broth produced by Brevibacillus lateralosporus fermentation to 3, heat at 121°C for 15min, add 2% NaCl by mass percentage, kill bacteria, inactivate protease, Precipitate impurities and completely release antimicrobial peptides from the cells into the fermentation broth;

[0037] (2) Activated carbon adsorption: Add 1% activated carbon of the fermentation broth volume at 30°C for adsorption, stir at 100r / min for 10min, and make a complex of activated carbon-antibacterial peptide;

[0038] (3) Ethanol desorption: wash the precipitation of the activated carbon-antimicrobial peptide complex with distilled water twice, then desorb with absolute ethanol with 20% of the volume of...

Embodiment 2

[0044] Antimicrobial peptides were extracted from the fermentation broth of Brevibacillus lateralosporus AS1.2738 to obtain food-grade antimicrobial peptide products. The specific steps are as follows:

[0045] (1) Bactericidal release of antimicrobial peptides: adjust the pH of the antimicrobial peptide fermentation broth produced by Brevibacillus lateralsporosa to 6 with acid, heat at 121°C for 30 minutes, add 3% NaCl, kill bacteria, inactivate proteases, and precipitate foreign proteins , and the antimicrobial peptides are completely released from the bacteria into the fermentation broth;

[0046] (2) Activated carbon adsorption: add 5% activated carbon in the fermentation broth volume at 45°C for adsorption, stir at 200r / min for 5min, and make a complex of activated carbon-antibacterial peptide;

[0047] (3) Ethanol desorption: wash the precipitate of the activated carbon-antimicrobial peptide complex twice, then use 100% ethanol (95% ethanol concentration) in the volume o...

Embodiment 3

[0053] Antimicrobial peptides were extracted from the fermentation broth of Brevibacillus lateralosporus AS1.864 to obtain food-grade antimicrobial peptide products. The steps are as follows:

[0054] (1) Bactericidal release of antimicrobial peptides: adjust the pH of the antimicrobial peptide fermentation broth produced by Brevibacillus lateralosporus to 5 with acid, heat at 121°C for 20 minutes, add 2.5% NaCl, kill bacteria, inactivate proteases, and precipitate miscellaneous proteins , and the antimicrobial peptides are completely released from the bacteria into the fermentation broth;

[0055] (2) Activated carbon adsorption: add activated carbon with 2.5% of the fermentation broth volume at 40°C for adsorption, stir at 150r / min for 8min, and make a complex of activated carbon-antibacterial peptide;

[0056] (3) Ethanol desorption: the precipitation of the activated carbon-antimicrobial peptide complex was washed twice, and then desorbed with 60% ethanol (ethanol concentr...

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Abstract

The invention provides a method for preparing an edible preservative by quick separation from fermentation solution. By adopting the technical means of sterilization for releasing antibacterial peptide, adsorption with active carbon, desorption with ethanol, concentration under reduced pressure, spray drying, regeneration of the adsorbent and reuse of the desorption agent, the antibacterial peptide is quickly extracted from the fermentation solution of microbes, and the edible biological preservative is obtained. The antibacterial peptide is quickly extracted from the fermentation solution of the microbes by using the cheap active carbon and the cheap ethanol as the adsorbent and the desorption agent respectively, so that the antibacterial peptide product with high recovery rate and high purity is obtained, and cyclic utilization of the adsorbent and the desorption agent is realized; the method is simple in process, low in cost, quick, time-saving and environment-friendly; the prepared safe and stable antibacterial peptide product can be used for food preservation and feed corrosion prevention; and a new method is provided for realizing large-scale preparation of the microbial antibacterial peptide.

Description

technical field [0001] The invention relates to a rapid separation and preparation method of microbial antimicrobial peptides, in particular to a method for extracting antimicrobial peptides from microbial fermentation broth by using activated carbon and ethanol as adsorbents and desorbents respectively, and belongs to the field of biotechnology. Background technique [0002] Antimicrobial peptide (AMP) is a biologically active small molecule peptide, most of which have the characteristics of high safety, broad antibacterial spectrum and high thermal stability. In recent years, antimicrobial peptides derived from microorganisms have received great attention, especially the antimicrobial peptides produced by lactic acid bacteria, Bacillus and Brevibacillus spp. have high antibacterial activity against food-borne pathogens and spoilage bacteria, and can be used Decomposed by protease in the human digestive tract, it is a natural biological preservative that is non-toxic to the...

Claims

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Application Information

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IPC IPC(8): A23J3/20A23L3/3526
Inventor 贾英民李兴峰王志新董新颖段世佳田丰伟陈卫
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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