[发明专利]一种具有增强免疫调节作用的类球红细菌纳米粉及其制备方法

说明书

技术领域

本发明属于类球红细菌技术领域，尤其涉及一种具有增强免疫调节作用的类球红细菌纳米粉及其制备方法。

背景技术

当前在国外，光合细菌已在保健食品中应用，在国内光合细菌沼泽红假单胞菌已获准用于饲料添加剂。可见光合细菌在保健食品和药品中的应用已具有一定基础[方立超,魏泓,郑峻松.8株光合细菌的鉴定及其系统进化关系分析[J].中国微生态学杂志,2010,22(5):439-443.和Deming Chen,Yonbin Han,Zhenxin Gu.Application of statistical methodology to the optimization of fermentative medium for carotenoids production by Rhodobacter sphaeroides.Process Biochemistry,2006,41:1773–1778]。

类球红细菌(Rhodobacter Sphaeroides)是一种光合细菌，属于细菌域中紫色细菌群的α亚群，具有广泛的代谢方式，可以在多种条件下生长。大量研究文献表明，类球红细菌已经成为一种极大工业化开发潜力的微生物【李祖明,冯斯雯,季越,等.类球红细菌3757产辅酶Q10和SOD的提取与稳定性研究[J].食品科技,2013,38(4):2-6和Italiano F,D'amici G M,Rinalducci S,et al.The photosynthetic membrane proteome of Rhodobacter sphaeroides R-26.1exposed to cobalt[J].Research in Microbiology,2011,162:520-527.和Callister S J,Nicora C D,Zeng X H,et al.Comparison of aerobic and photosynthetic Rhodobacter sphaeroides2.4.1proteomes[J].Journal of Microbiological Methods,2006,67:424-436.】类球红细菌保健食品具有调节免疫、调节血糖等多种保健功能，曾获卫生部保健食品批文，进行了生产，投放市场，获得了较好的经济和社会效益。经动物实验证明类球红细菌有增强免疫力等功能，且对动物无不良影响。已有文献报道，类球红细菌可发酵产生类胡萝卜素【Kuo-Hsun Chiu,Wen-Sheng Liu.Dietary administration of the extract of Rhodobacter sphaeroides WL-APD911enhances the growth performance and innate immune responses of seawater red tilapia(Oreochromis mossambicus×Oreochromis niloticus)[J].Aquaculture,2014,418-419:32-38.Zhenxin Gu,Deming Chen,Yongbin Han,et al.Optimization of carotenoids extraction from Rhodobacter sphaeroides[J].LWT,2008,41:1082-1088.Vladimir Z.Paschenko,Vladimir V.Gorokhov,Boris N.Korvatovskiy,et al.The rate of Qx→Qy relaxation in bacteriochlorophylls of reaction centers from Rhodobacter sphaeroides determined by kinetics of the ultrafast carotenoid bandshift[J].Biochimica et Biophysica Acta,2012,1817:1399-1406.Wentung Wu,Wensheng Liu.Anti-inflammatory property of biomaterial carotenoids production by Rhodobacter sphaeroides WL-APD911[J].Advanced Materials Research,2011,287-290:2028-2031】。类胡萝卜素是光合细菌的第二大光合色素系统，且由于光合细菌便于大量培养，色素易于提取，这使光合细菌成为非常有前途的天然类胡萝卜素供体【周佳,郭秒,黄遵锡.一株高产类胡萝卜素光合细菌Z1的研究[J].中国食品添加剂,2003,6(6):46-49,118】。