[Fermentation optimization for production of lactoferrin N-lobe by recombinant Bacillus subtilis].
Sheng Wu Gong Cheng Xue Bao
; 38(7): 2628-2638, 2022 Jul 25.
Article
em Zh
| MEDLINE
| ID: mdl-35871630
ABSTRACT
To achieve an efficient preparation of lactoferrin N-lobe, we optimized the fermentation process for a recombinant Bacillus subtilis pMA0911-D60Y/Y92D producing lactoferrin N-lobe. The IOD of the lactoferrin N-lobe reached 68.03% under the optimized cultural conditions, that is using glucose and tryptone as the best carbon and nitrogen source, respectively, and conduct the fermentation under pH 7.0, 28 â, for 25.5 h. An optimized fermentation process was obtained through fermentation optimization on a 10 L fermenter. That is, culturing the recombinant strain at 30 â, pH 7.5 within 0-7 h, and switching to induction at 28 â, pH 7.5 within 7-25 h for production of lactoferrin N-lobe, using an agitation speed of 300 r/min throughout the fermentation. After the fermentation, the cells were collected and disrupted, followed by purification of the lactoferrin N-lobe to homogeneity by using HisTrap HP-affinity and a SuperdexTM 200 (10/300 GL)-affinity chromatography. The purified lactoferrin N-lobe proteins with over 94% purity were obtained. One liter culture of recombinant B. subtilis pMA0911-D60Y/Y92D produced 23.5 mg of pure protein. This study may facilitate the fermentative production of the recombinant lactoferrin N-lobe.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Bacillus subtilis
/
Lactoferrina
Idioma:
Zh
Revista:
Sheng Wu Gong Cheng Xue Bao
Assunto da revista:
BIOTECNOLOGIA
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
China
País de publicação:
CHINA
/
CN
/
REPUBLIC OF CHINA