文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

纳豆激酶分离纯化的工艺研究

谭颖嫦,彭中健,夏枫耿,梁淑娃
(广州市微生物研究所,广东广州 510663)
摘要:通过对纳豆激酶分离纯化工艺的研究,得出:纳豆激酶发酵液经离心、过滤及CM-Sepharose Fast Flow阳离子交换层析纯化
后,纯化液经SDS-PAGE电泳为一条单一色带,。经中试扩大试验,效果基本一致。通过初步的冻干试验,得出最佳赋
型剂为1%甘露醇和2%甘氨酸。
关键词:纳豆激酶;纯化;层析
文章篇号:1673-9078(2011)8-985-987
Separation and Purification of Nattokinase
TAN Ying-chang, PENG Zhong-jian, XIA Feng-geng, LIANG Shu-wa
(Guangzhou Microbiology Institute, Guangzhou 510663, China)
Abstract: The fermentation broth of Nattokinase was separated and purified by centrifugation, filtration and CM-Sepharose fast flow cation
exchange chromatography. The purified broth shows one stainable subunit on the gel of SDS-PAGE with the purification fold being of . The
similar effect was found with the expanded pilot test. Through preliminarily freeze-dried experiment, the optimum excipient contained 1% mannitol
and 2% glycine.
Key words: nattokinase; purification; chromatography

纳豆激酶(Nattokinase,NK)是由日本学者须见洋 CM-Sepharose Fast Flow,Amersham Biosciences。
行等于1987年首次在日本的传统食品纳豆(Natto)中发巴比妥钠、琼脂糖、考马斯亮蓝G-250、无水乙醇、
现、提取并定名的,是纳豆在发酵过程中由纳豆芽孢杆浓硫酸、盐酸:均为生物级或分析纯,购自广东环凯微
菌(Bacillus natto)产生的具有纤溶活性的丝氨酸蛋白生物科技有限公司、广州化学试剂厂等。
酶[1~3]。该酶不但具有明显的溶栓活性,而且还可以激活考马斯亮蓝溶液:称取100 mg考马斯亮蓝G-250,
体内的纤溶酶原,增加内源性溶纤酶的含量,具有降血溶于50 mL 90%乙醇中,加入85%(m/V)的磷酸100 mL,
压、抗氧化、抗肿瘤及重要的溶解血栓等医学功效,且用蒸馏水定容