华北农学报Issue(2)：124-127,4.DOI:10.7668/hbnxb.2015.02.022
小链霉菌Yn168抗病毒活性组分的分离及其稳定性研究
Isolating and Stability Study of Antiviral Components from Streptomyces parvus Yn168
摘要
Abstract
In order to understand the chemical nature of the antiviral substances from Streptonyces parvus Yn168,and to provide the reference for its mechanism research and product development,antiviral component pro-duced by Streptonyces parvus Yn168 were isolated and its stability were studied. By extracting in ethyl acetate,pre-cipitating with trichloroacetic acid,SephadexG-75 column chromatography and polyacrylamide gel electrophoresis (SDS-PAGE),two ingredients of active protein Ⅰ168 and Ⅱ168 with molecular weight of 34,22 kDa from fermenta-tion broth of Streptonyces parvus Yn168 were isolated. Stability studies showed that the antiviral activity of the pro-tein was decreased significantly at a temperature above 60 ℃,and at a pH value below 6 or above 8,or under the UV irradiation over 8 h. So,the antiviral ingredients include two components of small protein,suitable at lower tem-perature,near neutral pH value,and also in the condition of avoiding light for its preservation and uses.关键词
小链霉菌/抗病毒组分/分离纯化/稳定性Key words
Streptonyces parvus/Antiviral components/Separation and purification/Stability分类
农业科技引用本文复制引用
田兆丰,刘霆,吴慧玲,厚凌宇,刘伟成..小链霉菌Yn168抗病毒活性组分的分离及其稳定性研究[J].华北农学报,2015,(2):124-127,4.基金项目
北京市自然科学基金项目（6122017）；北京市农林科学院科技创新基金项目（ KJCX201101001）；北京市科技计划课题 （）
