牛乳铁蛋白素是牛乳铁蛋白经胃蛋白酶水解后释放出来的一段小肽,是牛乳铁蛋白的活性中心.通过对不同动物来源乳铁蛋白素活性的研究发现牛乳铁蛋白素的抗菌活性最强.进一步的丙氨酸突变实验研究表明,在牛乳铁蛋白素活性最强的15个氨基酸序列中,色氨酸在抗菌过程中起着重要作用.牛乳铁蛋白素正是因为含有两个色氨酸,其活性才会比只含有一个色氨酸的其它来源的乳铁蛋白素活性要高.很多实验室围绕着牛乳铁蛋白素中的色氨酸、碱性氨基酸和其他一些芳香族氨基酸展开了一系列的突变研究,本文综述了这些研究及在氨基酸改变后活性的变化,为以后研究及开发牛乳铁蛋白素提供理论基础.%Lactoferricins are a class of antibacterial peptides isolated after gastric-pepsin digest of the mammalian ironchelating-protein lactoferrin. They are the active center of the lactoferrin. Investigation of antibacterial activity found the peptides derived from the bovine had the highest antimicrobial activity. An alanine-scan of the most active 15-residue bovine lactoferricin derivative was performed that tryptophan was important for the antibacterial activity. The bovine lactoferricin had two tryptophans,so it had higher active than other peptides which contained only one tryptophan. Wide investigations around the tryptophan,the basic amino acid and other aromatic residues were deployed. In this paper,we analyzed and reviewed change of the antibacterial activity after the replacement of the amino acid in the 15-residue bovine lactoferricin,in order to establish the rationale of investigation and development of the bovine lactoferricin.
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