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Isolation and Purification of Antibacterial Peptides from Mussel
Zhe LI; Bin ZHANG; Ming GU; Changhai WANG
2012
Source PublicationAgricultural Biotechnology
Issue02Pages:20-23
Abstract[Objective] This study aimed to extract antibacterial peptides from mussel. [Method] Blue mussels were used as raw materials for direct extraction of antibacterial peptides by using 0.5% acetic acid, and the antibacterial peptides were isolated and purified by Sephacryl S-100 polyacrylamide gel chromatography. The fractions were collected for measurement of antibacterial activity and minimum inhibitory concentration for a variety of bacterial species by filter paper diffusion assay. Molecular weight of the antibacterial peptides was determined by SDS-PAGE. Variation of antibacterial activity of antibacterial peptides was measured at 100 ℃ under conditions of different processing time and different pH. [Result] The 0.5% acetic acid was used for crude extraction of antibacterial peptides as extraction solution and led to relatively high extraction efficiency. By using Sephacryl S-100, the antibacterial peptides could be purified as a single substance. The isolated and purified antibacterial peptides of mussel had relatively strong antibacterial properties with molecular weight of 5 908, showing heat-resistance acid-alkaline resistance. [Conclusion] This study laid the theoretical foundation for large-scale production of antibacterial peptides.
KeywordAntibacterial Peptides Mussel Isolation Purification
Indexed BySCI
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/6984
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
Zhe LI,Bin ZHANG,Ming GU,et al. Isolation and Purification of Antibacterial Peptides from Mussel[J]. Agricultural Biotechnology,2012(02):20-23.
APA Zhe LI,Bin ZHANG,Ming GU,&Changhai WANG.(2012).Isolation and Purification of Antibacterial Peptides from Mussel.Agricultural Biotechnology(02),20-23.
MLA Zhe LI,et al."Isolation and Purification of Antibacterial Peptides from Mussel".Agricultural Biotechnology .02(2012):20-23.
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