Synthesis and antibody preparation method of Lactobacillus casei antimicrobial peptide

The invention discloses a preparation method of a Lactobacillus casei antimicrobial peptide and a polyclonal antibody the Lactobacillus casei antimicrobial peptide. The preparation method is characterized in that the antimicrobial peptide is a micro-molecule polypeptide by taking a natural bacterioc...

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Bibliographische Detailangaben
Hauptverfasser: WU DAOYAN, WANG MIN, CAO MEI, PENG JINGSHAN, ZHAO JIAN, LI NINGZHE
Format: Patent
Sprache:eng
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Beschreibung
Zusammenfassung:The invention discloses a preparation method of a Lactobacillus casei antimicrobial peptide and a polyclonal antibody the Lactobacillus casei antimicrobial peptide. The preparation method is characterized in that the antimicrobial peptide is a micro-molecule polypeptide by taking a natural bacteriocin (antimicrobial peptide) product generated by fermenting Lactobacillus casei as a template and performing artificial design and synthesis, and comprises 16 amino acid residues; the amino acid sequence is MDSLKTLLVANRGEIV; the polyclonal antibody of the Lactobacillus casei antimicrobial peptide is prepared by the following steps of firstly, designing and synthesizing the Lactobacillus casei antimicrobial peptide; secondly, crosslinking the synthesized polypeptide with carrier protein; thirdly, using Lactobacillus casei polypeptide immunogen to carry out animal immunization; fifthly, taking blood from the body of an immuned animal, and collecting and separating to obtain serum containing an antibody, and purifying the antibody to obtain the antibody of Lactobacillus casei polypeptide. The Lactobacillus casei antimicrobial peptide disclosed by the invention has the characteristics of small molecular weight and simplicity in artificial synthesis; the antibody prepared by the preparation method disclosed by the invention has the characteristics of good specificity and high potency, and provides an important tool for the application of the detection field of the bacteriocin (antimicrobial peptide) generated by fermenting the Lactobacillus casei.