雷帕霉素高產(chǎn)菌的培養(yǎng)基優(yōu)化

生物工程論文編號:SW075  論文字?jǐn)?shù):9677,頁數(shù):25

目  錄
中文摘要.....................................................................I
英文摘要....................................................................II
目錄.......................................................................III
 1 緒論......................................................................1
 1.1 免疫抑制劑與雷帕霉素...................................................1
 1.2 雷帕霉素的理化性質(zhì).....................................................1
 1.3 雷帕霉素藥理學(xué)性質(zhì).....................................................2
   1.4 雷帕霉素的分析方法.....................................................3
 1.5 培養(yǎng)基優(yōu)化.............................................................3
 1.5.1 葡萄糖和甘油對雷帕霉素發(fā)酵水平的影響..............................3
 1.5.2 黃豆餅粉對雷帕霉素發(fā)酵水平的影響..................................4
  1.6 市場前景..............................................................6
  2 實驗部分 ..............................................................7

 2.1 實驗材料...............................................................7
 2.2 實驗方法...............................................................7
 3 結(jié)果與討論...............................................................10
 3.1 培養(yǎng)基中葡萄糖含量對雷帕霉素產(chǎn)量的影響 ..............................10
 3.2 培養(yǎng)基中甘油含量對雷帕霉素產(chǎn)量的影響..................................11
 3.3 黃豆餅粉對雷帕霉素發(fā)酵水平的影響......................................12
 3.4 豆油對雷帕霉素發(fā)酵水平的影響..........................................12
 3.5  L-賴氨酸對雷帕霉素發(fā)酵水平的影響.....................................14
 3.6 培養(yǎng)基中NaCl含量對雷帕霉素產(chǎn)量的影響.................................14
 3.7 培養(yǎng)基中磷酸鉀鹽含量對雷帕霉素產(chǎn)量的影響..............................15
 3.8 培養(yǎng)基中Mg2+含量對產(chǎn)量的影響.........................................16
 3.9 培養(yǎng)基中Fe2+含量對產(chǎn)量的影響 ........................................16
 3.10 培養(yǎng)基中L-Met含量對產(chǎn)量的影響.......................................17
 4 總結(jié)與展望...............................................................18
 致謝.......................................................................19
 參考文獻(xiàn)...................................................................20

摘要：雷帕霉素是從親水鏈霉菌中分離的一種大環(huán)內(nèi)酯類抗生素，是一種有效的抗真菌劑，也是一種很好的免疫抑制劑同時具有抗腫瘤作用。本文首先將實驗室保藏的雷帕霉素高產(chǎn)菌進(jìn)行活化，根據(jù)生產(chǎn)雷帕霉素菌種的生長特性，對發(fā)酵培養(yǎng)基進(jìn)行系統(tǒng)的優(yōu)化。先通過種子瓶培養(yǎng)，然后到發(fā)酵瓶培養(yǎng)，在一組發(fā)酵培養(yǎng)基分別中加入不同濃度的某一物質(zhì)，最終通過生物價效檢測法或高效液相法測量雷帕霉素的產(chǎn)量。經(jīng)過培養(yǎng)基優(yōu)化后，該最優(yōu)培養(yǎng)基組成為（％）：葡萄糖4，甘油1，黃豆餅粉2，豆油2，KH2PO4 0.5，K2HPO4 0.5，NaCl 0.5，MgSO4 0.2，F(xiàn)eSO4 0.15，L-Lysine 0.1。雷帕霉素的產(chǎn)量比初始培養(yǎng)基中的產(chǎn)量提高了47%。
 
關(guān)鍵詞：雷帕霉素；發(fā)酵；優(yōu)化

Optimization of the medium for rapamycin production by high-yield strain

Abstract: Rapamycin, a kind of macrolide antibiotics isolated form hydrophilic Streptomyces, is an effective anti-fungal agent and a good immunosuppressant, which also has antitumor effects. First,activated the high-yield stain which preserved in the lab, according to the rapamycin bacteria growth characteristics, optimization of the fermentation medium was carried out. First they were cultured in the seed bottle, then, they were cultured in the fermentation bottle, finally, measured the yield of the rapamycin by bioassay activity or HPLC. Through medium optimization, this optimal medium is componented of Glucose 4, glycerine 1, soybean meal 2,  soybean oil 2,  KH2PO4 0.5, K2HPO4 0.5, NaCl 0.5, MgSO4 0.2, FeSO4 0.15, L-Lysine 0.1 .Rapamycin yield was increased by 147% than the initial yield.

Key words: Rapamycin; Fermentation; Optimization