Isolating and Stability Study of Antiviral Components from Streptomyces parvus Yn168

doi:10.7668/hbnxb.2015.02.022

Abstract

Abstract: In order to understand the chemical nature of the antiviral substances from Streptomyces parvus Yn168, and to provide the reference for its mechanism research and product development, antiviral component produced by Streptomyces parvus Yn168 were isolated and its stability were studied.By extracting in ethyl acetate, precipitating 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 fermentation broth of Streptomyces parvus Yn168 were isolated.Stability studies showed that the antiviral activity of the protein 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 temperature, near neutral pH value, and also in the condition of avoiding light for its preservation and uses.

Key words: Streptomyces parvus, Antiviral components, Separation and purification, Stability

CLC Number:

S432.4+1

TIAN Zhao-feng, LIU Ting, WU Hui-ling, HOU Ling-yu, LIU Wei-cheng. Isolating and Stability Study of Antiviral Components from Streptomyces parvus Yn168[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2015, 30(2): 124-127. doi: 10.7668/hbnxb.2015.02.022.

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http://www.hbnxb.net/EN/Y2015/V30/I2/124

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