Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran.
Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran.
Int J Food Microbiol. 2021 Nov 16;358:109403. doi: 10.1016/j.ijfoodmicro.2021.109403. Epub 2021 Sep 11.
αs165-181 is a peptide derived from αs-casein of ovine milk. Herein, we report the antimicrobial activity and mechanism, and food application of the peptide. αs165-181 showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Bacillus cereus, and Salmonella enterica serovar Enteritidis in a dose-dependent manner. The minimum inhibitory concentration of the peptide was 3.9 mg/ml for E. coli and 7.8 mg/ml for the other bacteria. The peptide did not show antimicrobial activity against Lactobacillus plantarum up to 3.9 mg/ml concentration. The minimum bactericidal concentration of αs165-181 peptide was 7.8 mg/ml for E. coli, S. aureus, L. monocytogenes, and B. cereus. The peptide was sensitive to monovalent and divalent cations, pH, and high temperatures. Transmission electron microscopy, cytoplasmic β-galactosidase leakage, and DNA electrophoresis analyses showed that αs165-181 peptide affects bacteria by damaging cell membrane and binding to the genomic DNA. When αs165-181 peptide was applied to minced beef or UHT cream, the antimicrobial activity (7.8 mg/g) was almost the same as or even better than nisin (0.5 mg/g). This study helps understand the antimicrobial mode of action of αs165-181 peptide and develop strategies for application in food products.
αs165-181 是一种源自绵羊乳 αs-酪蛋白的肽。本文报道了该肽的抗菌活性、作用机制及其在食品中的应用。αs165-181 对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、单核细胞增生李斯特菌、蜡样芽孢杆菌和肠炎沙门氏菌均表现出剂量依赖性的抗菌活性。该肽对大肠杆菌的最小抑菌浓度为 3.9mg/ml，对其他细菌的最小抑菌浓度为 7.8mg/ml。该肽对植物乳杆菌的抗菌活性直至 3.9mg/ml 浓度时仍未显现。αs165-181 肽对大肠杆菌、金黄色葡萄球菌、单核细胞增生李斯特菌和蜡样芽孢杆菌的最小杀菌浓度均为 7.8mg/ml。该肽对单价和二价阳离子、pH 值和高温敏感。透射电子显微镜、细胞质β-半乳糖苷酶渗漏和 DNA 电泳分析表明，αs165-181 肽通过破坏细胞膜和与基因组 DNA 结合来影响细菌。当αs165-181 肽应用于绞碎牛肉或 UHT 奶油时，其抗菌活性（7.8mg/g）与乳链菌肽（0.5mg/g）相当甚至更好。本研究有助于理解 αs165-181 肽的抗菌作用模式，并为其在食品产品中的应用开发策略。
