Biotechnology and Bioprocess Engineering:BBE

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지

Optimal Conditions for Hepatitis B Cove Antigen Production in Shaked Flask Fermentation

  • Tey Beng Ti (Department of Chemical and Environmental Engineering, Faculty of Engineering, University Putra Malaysia) ;
  • Yong Kok Hoe (Department of Chemical and Environmental Engineering, Faculty of Engineering, University Putra Malaysia) ;
  • Ong Hong Puay (Department of Chemical and Environmental Engineering, Faculty of Engineering, University Putra Malaysia) ;
  • Ling Tau Chuan (Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia) ;
  • Ong Swee Tin (Department of Biochemistry and Microbiology, Faculty of Science and Environmental Studies, University Putra Malaysia) ;
  • Tan Yan Peng (Department of Chemical and Environmental Engineering, Faculty of Engineering, University Putra Malaysia) ;
  • Ariff Avbakariya (Department of Biotechnology, Faculty of Food Science and Biotechnology, University Putra Malaysia) ;
  • Tan Wen Siang (Department of Biochemistry and Microbiology, Faculty of Science and Environmental Studies, University Putra Malaysia)
  • Published : 2004.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of various environmental factors such as pH (5, 6, 7, 8 and 9), temperature (30, 37 and $40^{\circ}C$) and rotational speed (150, 200 and 250 rpm) on the growth and the hepatitis B core antigen (HBcAg) production of Escherichia coli W3110IQ were examined in the present Study. The highest growth rate is achieved at pH 7, $37^{\circ}C$ and at a rotational Speed of 250 rpm which is 0.927 $h^{-1}$. The effect of pH on cell growth is more substantial compared to other parameters; it recorded a $123\%$ different between the highest growth rate (0.927 $h^{-1}$) at pH 7 and lowest growth at pH 5. The highest protein yield is achieved at pH 9, rotational speed of 250 rpm and $40^{\circ}C$. The yield of protein at pH 7 is $154\%$ higher compared to the lowest yield achieved at pH 5. There is about $28\%$ different of the protein yield for the E. coli cultivated at 250 rpm compared to that at 150 rpm which has the lowest HBcAg yield. The yield of protein at $40^{\circ}C$ is $38\%$ higher compared to the lowest yield achieved at $30^{\circ}C$.

Keywords

References

  1. Tan, W. S. (2002) Inhibition of hepatitis B virus assembly with synthetic peptides derived from the viral surface and coreantigens. J. Gen. Appl. Microbiol. 48: 103-107 https://doi.org/10.2323/jgam.48.103
  2. Crowther, R. A., N. A. Kiselev, B. Bottcher, J. A. Berriman, G. P. Borisova, V. Ose, and P. Pumpens (1994) Threedimensional structure of hepatitis Bvirus core particles determined by electron cryomicroscopy. Cell 77: 943-950 https://doi.org/10.1016/0092-8674(94)90142-2
  3. Touze, A, N. Enogat, Y. Buisson, and P. Coursaget (1999) Baculovirus expression of chimeric hepatitis B virus core particles with hepatitis E epitopes and their use in a hepatitis E Imunoassay. J. Clin. Microbiol. 37: 438-441
  4. Murray, K. (1988) Application of recombinant DNA techniques in the development of viral vaccines. Vaccine 6: 164-174 https://doi.org/10.1016/S0264-410X(88)80022-7
  5. Pumpens, P. and E. Grens (2001) HBV core particles as a carrier for B cell/ T cell epitopes. Intervirology 44: 98-114 https://doi.org/10.1159/000050037
  6. Tan, W. S., M. R. Dyson, and K. Murray (1999) Two distinct segments of the hepatitis B virus surface antigen contribute synergistically to its association with the viral core particles. J. Mol. BioI. 286: 797-808 https://doi.org/10.1006/jmbi.1998.2525
  7. Brown, T. A. (1988) Gene Cloning: An Introduction. pp. 188-203. VNR International, Berkshire, UK
  8. Shuler, M. L. and F. Kargi (2002) Bioprocess Engineering: Basic Concepts. 2nd ed., pp.155-189. Prentice Hall, NJ, USA
  9. Herendeen S.L., R. A. VanBogelen, and F. C. Neidhardt (1979) Levels of major proteins of Escherichia coli during growth at different temperatures. J. Bacteriol. 139: 185-94
  10. Duffy, G., R. C. Whiting, and J. J. Sheridan(1999) The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7. Food Microbiol. 16: 299-307 https://doi.org/10.1006/fmic.1998.0242
  11. Farewell, A. and F. C. Neidhardt(1998) Effect of temperature on in vivo protein synthetic capacity in Escherichia coli. J. Bacteriol. 180: 4704-4710
  12. Duffy, G, D. C. Riordan, J. J.'Sheridan, J. E. Call, R. C. Whiting, I. S. Blair, and D. A. McDowell (2000) Effect of pH on survival, thermotolerance, and verotoxin production of Escherichia coli O157:H7 during simulated fermentation and storage. J. Food Prot. 63: 12-18 https://doi.org/10.4315/0362-028X-63.1.12
  13. Coleman, M.E., M. L. Tamplin, J. G. Phillips, and B. S. Marmer (2002) Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli OI57:H7-relevance to risk assessment. Inti. J. Food Microbiol. 2589: 399-415