雷帕霉素高产菌的培养基优化

文档编号:SW075  文档字数:9677,页数:25

摘要：雷帕霉素是从亲水链霉菌中分离的一种大环内酯类抗生素，是一种有效的抗真菌剂，也是一种很好的免疫抑制剂同时具有抗肿瘤作用。本文首先将实验室保藏的雷帕霉素高产菌进行活化，根据生产雷帕霉素菌种的生长特性，对发酵培养基进行系统的优化。先通过种子瓶培养，然后到发酵瓶培养，在一组发酵培养基分别中加入不同浓度的某一物质，最终通过生物价效检测法或高效液相法测量雷帕霉素的产量。经过培养基优化后，该最优培养基组成为（％）：葡萄糖4，甘油1，黄豆饼粉2，豆油2，KH2PO4 0.5，K2HPO4 0.5，NaCl 0.5，MgSO4 0.2，FeSO4 0.15，L-Lysine 0.1。雷帕霉素的产量比初始培养基中的产量提高了47%。
 
关键词：雷帕霉素；发酵；优化

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

目  录
中文摘要.....................................................................I
英文摘要....................................................................II
目录.......................................................................III
 1 绪论......................................................................1
 1.1 免疫抑制剂与雷帕霉素...................................................1
 1.2 雷帕霉素的理化性质.....................................................1
 1.3 雷帕霉素药理学性质.....................................................2
   1.4 雷帕霉素的分析方法.....................................................3
 1.5 培养基优化.............................................................3
 1.5.1 葡萄糖和甘油对雷帕霉素发酵水平的影响..............................3
 1.5.2 黄豆饼粉对雷帕霉素发酵水平的影响..................................4
  1.6 市场前景..............................................................6
  2 实验部分 ..............................................................7

 2.1 实验材料...............................................................7
 2.2 实验方法...............................................................7
 3 结果与讨论...............................................................10
 3.1 培养基中葡萄糖含量对雷帕霉素产量的影响 ..............................10
 3.2 培养基中甘油含量对雷帕霉素产量的影响..................................11
 3.3 黄豆饼粉对雷帕霉素发酵水平的影响......................................12
 3.4 豆油对雷帕霉素发酵水平的影响..........................................12
 3.5  L-赖氨酸对雷帕霉素发酵水平的影响.....................................14
 3.6 培养基中NaCl含量对雷帕霉素产量的影响.................................14
 3.7 培养基中磷酸钾盐含量对雷帕霉素产量的影响..............................15
 3.8 培养基中Mg2+含量对产量的影响.........................................16
 3.9 培养基中Fe2+含量对产量的影响 ........................................16
 3.10 培养基中L-Met含量对产量的影响.......................................17
 4 总结与展望...............................................................18
 致谢.......................................................................19
 参考文献...................................................................20

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