Physiological and chemical characteristics of antibacterial activity of pancreatic juice

• Autorzy: Laubitz D. , Zabielski R. , Wolinski J. , Nieminuszczy J. , Grzesiuk E.
• Języki publikacji: EN

Abstrakty

EN

Attempts were made to find and characterize an antibacterial activity (ABA) factor in porcine pancreatic juice (PJ). Its isolation requires several steps. Since ABA factor was found to be heat resistant, the first step was heating for 30 min at 65°C. Afterwards column chromatography, ethanol precipitation and polyacrylamide gel electrophoresis were involved. Finally, we obtained a pancreatic juice fraction with antibacterial activity against Escherichia coli strain AB1157. In the presence of this fraction the number of living bacterial cells in overnight culture decreased about 10,000 fold and a spot-test gave clearly positive results. The results of analysis suggest that the antibacterial factor is a polypeptide active in a pH range 8.0 - 8.5, that migrates in polyacrylamide gel electrophoresis as a band under 14,000 Da. Mass spectroscopy analysis of active fraction showed high concentration of porcine pancreatic spasmolytic polypeptide (PSP). In conclusion, a polypeptide controlling bacterial homeostasis has been found in the porcine pancreatic juice.

Słowa kluczowe

EN

gastrointestinal tract; gut; pancreas homeostasis; antibacterial activity; Escherichia coli; protein purification; pancreatic juice

• Wydawca: -
• Czasopismo: Journal of Physiology and Pharmacology
• Rocznik: 2003
• Tom: 54
• Numer: 2
• Opis fizyczny: p.283-290,fig.

Twórcy

autor

Laubitz D.

• Polish Academy of Sciences, Pawinskiego 5A, 02-106 Warsaw, Poland

autor

Zabielski R.

autor

Wolinski J.

autor

Nieminuszczy J.

autor

Grzesiuk E.