不同水解程度的棕榈仁粕肽对产孢菌和非产孢菌的抗菌活性。

Antibacterial activity of different degree of hydrolysis of palm kernel expeller peptides against spore-forming and non-spore-forming bacteria.

机构信息

School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia.

出版信息

Lett Appl Microbiol. 2011 Nov;53(5):509-17. doi: 10.1111/j.1472-765X.2011.03137.x. Epub 2011 Sep 15.

DOI:10.1111/j.1472-765X.2011.03137.x

PMID:21848644

Abstract

AIMS

The goal of this study was to determine inhibitory effect of palm kernel expeller (PKE) peptides of different degree of hydrolysis (DH %) against spore-forming bacteria Bacillus cereus, Bacillus circulans, Bacillus coagulans, Bacillus licheniformis, Bacillus megaterium, Bacillus pumilus, Bacillus stearothermophillus, Bacillus subtilis, Bacillus thuringiensis, Clostridium perfringens; and non-spore-forming bacteria Escherichia coli, Lisinibacillus sphaericus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium and Staphylococcus aureus.

METHODS AND RESULTS

A range of DH % (50-100) of PKE peptides was prepared using alcalase, and hydrolysis conditions were determined using response surface methodology (RSM). The influence of pH (6·5-10·5), temperature (35-65°C), enzyme/substrate ratio (1-5%) and substrate concentration (1-2%) were studied on the response of the DH. The antibacterial activity of different DH % of PKE peptides was tested by using disc diffusion assay and micro-broth dilution assay. According to the minimum inhibitory concentration (MIC) test on each of the PKE peptides of different DH %, the 70 DH % PKE peptide showed greater inhibitory effect compared to the 100 DH % PKE peptide against B. cereus, B. coagulans, B. megaterium, B. pumilus, B. stearothermophillus, B. subtilis, B. thuringiensis, Cl. perfringens, Lisinibacillus sphaericus and L. monocytogenes.

CONCLUSIONS

The 70 DH % PKE peptides exhibited greatest overall antibacterial effect of the various peptides of PKE evaluated. Further research is needed to determine the mode of action of PKE peptides.

SIGNIFICANCE AND IMPACT OF THE STUDY

Palm kernel expeller peptides, a natural plant product, effectively inhibited the growth of spore-forming and non-spore-forming Gram-positive bacteria. Potentially, PKE peptides could be used in food preservation and developed as antibacterial agent in the pharmaceutical industry.

摘要

目的

本研究旨在确定不同水解度（DH%）的棕榈仁膨化（PKE）肽对芽孢形成菌蜡样芽孢杆菌、环芽孢杆菌、凝结芽孢杆菌、地衣芽孢杆菌、巨大芽孢杆菌、短小芽孢杆菌、嗜热脂肪芽孢杆菌、枯草芽孢杆菌、苏云金芽孢杆菌和梭状芽孢杆菌；以及非芽孢形成菌大肠杆菌、球形芽孢杆菌、单核细胞增生李斯特菌、铜绿假单胞菌、鼠伤寒沙门氏菌和金黄色葡萄球菌的抑制作用。

方法和结果

使用碱性蛋白酶制备了一系列 DH%（50-100）的 PKE 肽，并使用响应面法（RSM）确定了水解条件。研究了 pH（6.5-10.5）、温度（35-65°C）、酶/底物比（1-5%）和底物浓度（1-2%）对 DH 的影响。采用圆盘扩散法和微量肉汤稀释法检测不同 DH%的 PKE 肽的抗菌活性。根据对不同 DH%的 PKE 肽的最小抑菌浓度（MIC）测试，70DH%的 PKE 肽对蜡样芽孢杆菌、凝结芽孢杆菌、巨大芽孢杆菌、短小芽孢杆菌、嗜热脂肪芽孢杆菌、枯草芽孢杆菌、苏云金芽孢杆菌、梭状芽孢杆菌、球形芽孢杆菌和单核细胞增生李斯特菌的抑制效果优于 100DH%的 PKE 肽。