Fermentative Production of Harpin Protein by a Recombinant E. coli Strain and its Toxicity Determination

Abstract:

Harpin protein was produced by a recombinant E. coli BL21(DE3)/pET30a(+)hrpNEcc in a 1-ton fermentor, and acute oral toxicity test in rats and guinea pig skin sensitization test for Harpin protein were carried out in order to determine its toxicity. The experimental results show that the protein production is up to 4.78 g/L after 16-18 h of fermentation, and the production cost of this protein is 1.75 yuan/g. Harpin protein produced by the recombinant E. coli strain is non-toxic (LD50>5000mg/kg) and has a low allergenicity (rate of sensitization is 0%). The results obtained in this study lay the foundation of the industrial manufacturing and the application on agriculture for Harpin protein.

• Periodical: Advanced Materials Research (Volumes 183-185)
• Pages: 971-974
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.183-185.971
• Online since: January 2011
• Authors: Min Wang, Xiao Hong Sun, Tian Lei Qiu, Mei Lin Han, Xu Ming Wang
• Keywords: Fermentation, Harpin, Recombinant E.coli, Toxicity Determination

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