禽蛋蛋清抗菌功能性蛋白质体系作用特性及其分子机制研究

项目名称： 禽蛋蛋清抗菌功能性蛋白质体系作用特性及其分子机制研究

项目编号： No.31201398

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 畜产食品

项目作者： 金永国

作者单位： 华中农业大学

项目金额： 22万元

中文摘要： 禽蛋蛋清具有独特的物理特性和丰富的化学因子，形成了复杂的抗菌体系，在贮藏及孵化过程中防止禽蛋受微生物感染，保证卵黄内营养物质免受破坏，保持胚胎活性等方面发挥着重要作用。蛋清抗菌因子的作用特点、作用机制及其开发与应用始终是国内外蛋品科学研究的热点问题，但蛋清抗菌体系的作用特征及机理还缺乏深入的认识。基于此，本研究以贮藏及孵化过程中禽蛋蛋清为研究对象，采用荧光染色技术、流式细胞仪技术，以及RT-PCR等细胞生物学、分子生物学研究技术，主要开展以下三个方面的研究：1) 贮藏及孵化过程中蛋清抗菌防御体系变化及其对禽蛋蛋清抗菌功能的影响；2) 贮藏及孵化过程中蛋清抗菌蛋白质抑菌特性及其作用机制研究；3) 蛋清抗菌蛋白防御体系的体外构建及结构与功能关系研究。通过研究揭示禽蛋蛋清抗菌蛋白体系的抗菌机制，以期为禽蛋抗菌物质的综合利用和禽蛋病原微生物的控制提供理论依据及技术指导。

中文关键词： 蛋清；蛋白质；抗菌；分子机制；

英文摘要： Egg albumen has unique physical and chemical properties and contains a network of defenses against microbial infection. It was considered to play an important role in antibacterial defence of the egg yolk and the avian embryo. And exploitation and utilization of antimicrobials in egg albumen has always been a hot topic in egg science. However, the antibacterial role of egg albumen and mechanisms of action of the antimicrobial proteins is lack of deep understanding. Thus, in this work we plan to study on egg albumen collected from incubated eggs and eggs stored for different periods. Including the study of :1) The changes of antibacterial system and antibacterial activity of egg albumen during egg storage and egg incubation. 2) The functional properties and mechanisms of action of egg albumen antimicrobial proteins during egg incubation and egg storage. 3) In vitro study of the antimicrobial proteins network of egg albumen. The research method will be an integrated application of fluorescent stain technique, flow cytometry, RT-PCR and some other advanced technologies for molecular and cellular biology. From this research, we would reveal the underline antimicrobial mechanisms of egg albumen proteins so as to provide theoretical basis and technical guidance for and the control of infections in egg production and t

英文关键词： egg albumen；protein；antimicrobial；molecular mechanism；