School of Life Sciences, Sun Yat-sen Univ., Guangzhou, China.
J Food Sci. 2010 Aug 1;75(6):M383-8. doi: 10.1111/j.1750-3841.2010.01694.x.
The peptide mixture from housefly pupae has broad spectrum antimicrobial activity but has not previously been reported as a food preservative. In this study, the preservation effects of a housefly pupae peptide mixture, nisin, and sodium dehydroacetate (DHA-S) on the number of mesophilic aerobic bacteria (MAB), total volatile basic nitrogen (TVB-N), and pH value of chilled pork were compared. All results showed that a good preservation effect was observed among 3 treatments with the peptide mixture of housefly pupae, nisin, and DHA-S and that there was no significant difference among them. These results indicate that housefly peptide mixture has a great potential as a food preservative. The results of scanning electron microscope and transmission electron microscopy suggest that the primary mechanism of housefly pupae peptide mixture may be bacterial cytoplasmic membrane lysis and pores induced in the membranes. Practical Applications: Peptide mixture extracted from housefly pupae using low-cost and simple method has broad spectrum antimicrobial activity. According to the effect on chilled pork preservation, extracted housefly peptide mixture has a great potential as a food preservative.
从家蝇蛹中提取的肽混合物具有广谱抗菌活性，但以前并未被报道为食品防腐剂。在本研究中，比较了家蝇蛹肽混合物、乳链菌肽和脱氢乙酸钠（DHA-S）对冷却猪肉中需氧嗜温菌（MAB）数量、总挥发性碱性氮（TVB-N）和 pH 值的保鲜效果。所有结果均表明，家蝇蛹肽混合物、乳链菌肽和 DHA-S 的 3 种处理均具有良好的保鲜效果，且它们之间无显著差异。这些结果表明家蝇肽混合物具有很大的作为食品防腐剂的潜力。扫描电子显微镜和透射电子显微镜的结果表明，家蝇蛹肽混合物的主要作用机制可能是细菌细胞质膜破裂和膜上诱导的孔。实际应用：使用低成本和简单方法从家蝇蛹中提取的肽混合物具有广谱抗菌活性。根据对冷却猪肉保鲜效果的影响，提取的家蝇肽混合物具有很大的作为食品防腐剂的潜力。
