Pan Dan, Zhang Dong, Hao Limin, Lin Songyang, Kang Qiaozhen, Liu Xin, Lu Laizheng, Lu Jike
School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, China.
The Quartermaster Equipment Institute of General Logistcs Department of People's Liberation Army, Beijing, China.
Food Chem. 2018 Jan 15;239:196-200. doi: 10.1016/j.foodchem.2017.06.091. Epub 2017 Jun 16.
The using of nisin to prevent foodborne pathogens (Staphylococcus aureus and Listeria monocytogenes) from contamination has received broad attentions during meat processing. However, the application of nisin has been limited because its antibacterial activity may be inhibited by trypsin. In this study, the protective effects of soybean protein and egg white protein on antibacterial activity of nisin were evaluated. It could be concluded that exogenous trypsin decreased the antibacterial activity of nisin, soybean protein and egg white protein could keep the nisin activity from enzymolysis of trypsin. Trypsin inhibitors in soybean protein and egg white protein could protect the antibacterial activity of nisin. Nisin with soybean protein or egg white protein in cooked meat product presented better quality preservation effects than nisin alone in the presence of trypsin. The total viable counts (TVC) and total volatile basic nitrogen (TVB-N) of nisin-treated group were significantly higher than these in nisin-soybean protein-treated and nisin-egg white protein-treated groups with trypsin. This study showed the potential of using soybean protein and egg white protein to stabilize the antibacterial activity of nisin under high trypsin conditions.
在肉类加工过程中，利用乳酸链球菌素防止食源性病原体（金黄色葡萄球菌和单核细胞增生李斯特菌）污染已受到广泛关注。然而，乳酸链球菌素的应用受到限制，因为其抗菌活性可能会被胰蛋白酶抑制。在本研究中，评估了大豆蛋白和蛋清蛋白对乳酸链球菌素抗菌活性的保护作用。可以得出结论，外源性胰蛋白酶会降低乳酸链球菌素的抗菌活性，大豆蛋白和蛋清蛋白可以使乳酸链球菌素的活性免受胰蛋白酶的酶解作用。大豆蛋白和蛋清蛋白中的胰蛋白酶抑制剂可以保护乳酸链球菌素的抗菌活性。在有胰蛋白酶存在的情况下，熟肉制品中添加乳酸链球菌素与大豆蛋白或蛋清蛋白比单独添加乳酸链球菌素具有更好的品质保存效果。胰蛋白酶处理组中，乳酸链球菌素处理组的总活菌数（TVC）和总挥发性盐基氮（TVB-N）显著高于乳酸链球菌素-大豆蛋白处理组和乳酸链球菌素-蛋清蛋白处理组。本研究表明了在高胰蛋白酶条件下利用大豆蛋白和蛋清蛋白稳定乳酸链球菌素抗菌活性的潜力。
