| 枯草芽孢杆菌利用脂肪酸酯和氨基酸合成脂肽 |
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| 引用本文： | 黄翔峰,黄薇,刘佳,陆丽君.枯草芽孢杆菌利用脂肪酸酯和氨基酸合成脂肽[J].同济大学学报(自然科学版),2014,42(5):0730-0735. |
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| 作者姓名： | 黄翔峰 黄薇 刘佳 陆丽君 |
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| 作者单位： | 同济大学 环境科学与工程学院,上海 200092；同济大学 污染控制与资源化研究国家重点实验室，上海 200092;同济大学 环境科学与工程学院,上海 200092；同济大学 污染控制与资源化研究国家重点实验室，上海 200092;同济大学 环境科学与工程学院,上海 200092；同济大学 污染控制与资源化研究国家重点实验室，上海 200092;同济大学 环境科学与工程学院,上海 200092；同济大学 污染控制与资源化研究国家重点实验室，上海 200092 |
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| 基金项目： | 同济大学中央高校基本科研业务费专项资金项目(0400219208) |
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| 摘 要： | 利用脂肪酸酯为碳源培养枯草芽孢杆菌(B.subtilis)ATCC 6633合成脂肽的研究结果表明:6种食用油脂为碳源培养B.subtilis ATCC 6633均可合成脂肽.以食用油脂主要成分三油酸甘油酯为碳源时,谷氨酸作用下脂肽产量可从95mg·L-1提高到183.5mg·L-1.采用稳定性同位素技术发现菌体主要利用三油酸甘油酯水解产物甘油进行菌体和脂肽合成,谷氨酸的添加提高了脂肪酸酯利用率,促进碳源流向脂肽合成,谷氨酸则流向菌体合成,从而使生物量和脂肽产量提高.
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| 关 键 词： | 脂肽 脂肪酸酯 食用油脂 氨基酸 稳定性同位素 |
| 收稿时间： | 7/2/2013 12:00:00 AM |
| 修稿时间： | 2014/1/15 0:00:00 |
Utilization of Fatty Acid Ester and Amino Acids by Bacillus Subtilis to Synthesize Lipopeptide |
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| HUANG Xiangfeng,HUANG Wei,LIU Jia and LU Lijun.Utilization of Fatty Acid Ester and Amino Acids by Bacillus Subtilis to Synthesize Lipopeptide[J].Journal of Tongji University(Natural Science),2014,42(5):0730-0735. |
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| Authors: | HUANG Xiangfeng HUANG Wei LIU Jia and LU Lijun |
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| Institution: | College of Environmental Science & Engineering, Tongji University, Shanghai 200092, China;State Key Laboratory of Pollution Control and Resource Reuse, Shanghai 200092, China;College of Environmental Science & Engineering, Tongji University, Shanghai 200092, China;State Key Laboratory of Pollution Control and Resource Reuse, Shanghai 200092, China;College of Environmental Science & Engineering, Tongji University, Shanghai 200092, China;State Key Laboratory of Pollution Control and Resource Reuse, Shanghai 200092, China;College of Environmental Science & Engineering, Tongji University, Shanghai 200092, China;State Key Laboratory of Pollution Control and Resource Reuse, Shanghai 200092, China |
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| Abstract: | The investigation mainly focused on the utilization of fatty acid ester by B. subtilis ATCC 6633 to synthesize lipopeptide. The results show that lipopeptide can be synthesized by using 6 kinds of edible oil as carbon source. When olein, the main composition of edible oil, was chosen as the carbon source , the yield of lipopeptide was enhanced from 95 mg·L-1 to 183.5 mg·L-1 under the action of glutamic acid (Glu). Through stable isotope probing, it was confirmed that glycerol, the hydrolysis product of olein, was of better use by the bacteria . With Glu addition, the utilization rate of fatty acid ester was improved and more carbon source was used to synthesize lipopeptide ,while Glu was mainly used to synthesize the bacteria, thus biomass and the yield of lipopeptide were enhanced. |
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| Keywords: | lipopeptide fatty acid ester edible oil amino acid stable isotope probing |
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