Preliminary Analysis On The Crude And Antiviral Effects Of Lactobacillus Ammodendron

The aim of this study was to investigate the antiviral effects of Lactobacillus amylovorus fermentation products and thesecreted proteins in different molecular weight ranges of the fermentation products.The anti-virus ability of the secretory proteins in the molecular weight segments before and after the treatment of bile salts and trypsin was analyzed.The difference between.In this study,the total protein was extracted from the fermentation product of Lactobacillus ammodendron by ammonium sulfate precipitation method.Then,the total protein was obtained by ultrafiltration centrifuge tube with pore size of 3 KD,10 KD and 50 KD respectively.The results were obtained as follows:1-3 KD,3 KD-10 KD,10-50 KD,50 KD above four molecular weight range of protein.Experiments were carried out using IPEC-J2 cells as the platform.MTT and Karber method were used to detect the MRS medium fermentation products of Lactobacillus amyloliquefaciens,the fermentation products of protein-free MRS medium,the total protein and the anti-Virus ability.The results showed that the MRS culture products of Lactobacillus amyloliquefaciens had the strongest antiviral activity,and the protein,the total protein and the molecular weight protein were all antiviral,and the virus inhibition rate:MRS normal medium Fermentation Products>De-Protein MRS Medium Fermentation Products>Total Protein>1-3 KD Molecular Weight Protein>3-10 KD Molecular Weight Protein>10-50 KD Molecular Weight Protein>Greater than 50 KD Molecular Weight Protein.Secondly,the molecular weight of the secreted protein was selected and treated with trypsin and porcine bile salt separately.The cells were inoculated in IPEC-J2 cells to simulate the intestinal environment.MTT and Karber assay was used to detect the antiviral activity.The results showed that the antiviral activity of the protein treated by trypsin,porcine bile salt and trypsin and bile salt was not significantly different from that before treatment(P>0.05),indicating that the secretory proteins of each molecular weight were resistant Trypsin,bile resistance.The total protein was subjected to Tricine-SDS-PAGE electrophoresis and liquid chromatography-mass spectrometry.As a result,no protein was detected in the molecular weight range of 1-3 KD,and a protein in the range of 3-10 KD molecular weight was detected.A 10-50 KD molecular weight There are 24 kinds of proteins in the range,and there are 21 kinds of proteins in the molecular weight range of more than 50 KD.Which most of the protein function has been clear,a small number of features to be studied.In order to further explore the mechanism of anti-RV virus,the antiviral activity of the mixture was determined by sucrose combined with total protein.The results showed that the difference of antiviral ability between sucrose group and virus group(P>0.05).There was no significant difference in the antiviral ability between sucrose and total protein group and total protein group(P>0.05).Because of the high content of acetic acid in the intestine,the antiviral effect of acetic acid and acetic acid combined with total protein was studied by MTT method.The results showed that the anti-virus ability of acetic acid was not significantly different from that of virus group(P>0.05)(P<0.05),indicating that acetic acid enhanced the antiviral activity of total protein,suggesting that acetic acid in short chain fatty acids could enhance the resistance of Lactobacillus amyloliquefaciens,and the anti-virus effect of total protein was stronger than that of protein alone Virus effect.In summary,the secretion of Lactobacillus amyloliquefaciens in the molecular weight of the secretion of proteins have different degrees of anti-RV effect,and detected a variety of protein components.Sugar no significant anti-RV effect.Short chain fatty acids can enhance the role of secreted proteins against RV.