筑波链霉菌发酵产生的胶束的多级微过滤及其对蛋白质保留和他克莫司产量的影响

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-09-18 DOI:10.1016/j.fbp.2024.09.005
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引用次数: 0

摘要

本研究报告了从发酵液中微孔过滤筑波链霉菌胶束以回收他克莫司的应用,研究了一种新的多级微孔过滤方法的使用。在发酵液中加入等体积的丙酮,然后在 26 ℃ 的加压室中使用孔径为 0.22 μm 和 3.0 μm 的滤膜,在 1 巴和 2 巴的工作压力下,通过多级微滤处理所得到的混合物。对渗透物进行再循环,使用相同的膜进行十步操作。胶束微滤分析的重点是多步骤过程对渗透液流量和时间步骤的影响,从而探索孔隙阻塞模型。滤饼过滤机制被确定为全球过滤的主要机制。研究发现,在 1 巴压力下,使用 3.0 μm 孔径的膜进行十步过滤,胶束去除率达到 97%。此外,还对蛋白质截留进行了研究,结果显示最终截留率为 60%,最终渗透物中的蛋白质含量为 40%。这种多级过滤过程对胶束起着微滤作用,对蛋白质起着超滤作用,从而提高了他克莫司的纯度。不过,他克莫司的产量减少了 9%,这是因为凝胶/饼层表面对他克莫司的吸附增加,而不是立体因素。
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Multi-steps microfiltration of micelles from fermentation of Streptomyces tsukubaensis and its impact on proteins retention and tacrolimus yield
This study reports the application of microfiltration Streptomyces tsukubaensis micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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