Evaluation of antibacterial protein with antioxidant activity from Rahnella aquatilis L103 and its effect on beef during refrigerated storage
Evaluation of antibacterial protein with antioxidant activity from Rahnella aquatilis L103 and its effect on beef during refrigerated storage
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水生Rahnella aquatilis L103抗菌蛋白的抗氧化活性评价及其对牛肉冷藏过程中的影响
DOI：
10.1111/ijfs.14996
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发表时间：
2021-02-22
影响因子：
3.3
通讯作者：
Liang，Xiaobo
中科院分区：
文献类型：
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作者：
Tao，Huan-yu;Hu，Qin;Liang，Xiaobo
从蘑菇根部周围土壤中分离到一株菌株RahnellaaquatilisL 103，通过发酵产生抗菌蛋白。该蛋白对革兰氏阳性菌和革兰氏阴性菌具有广谱抗菌作用。该蛋白质对清除ABTS+·（82.5%，120 μg mL-1）、DPPH·（64.1%，600 μg mL-1）和OH·（60.1%，750 μg mL-1）也具有显着的抗氧化能力。MTT结果表明，该蛋白在150 μg mL− 1浓度范围内是安全的，并将其应用于牛肉冷藏保鲜。与对照组相比，试验组的总活菌数（TVC）、总挥发性盐基氮（TVB-N）、2-硫代巴比妥酸（TBA）降低，感官评分提高，货架期延长（2d）（P< 0.05）。结果表明，在安全浓度范围内添加蛋白质有利于牛肉的保鲜。
A strain,RahnellaaquatilisL103, which was isolated from the soil around the roots of mushrooms, produced antibacterial protein though fermentation. This protein has broad antibacterial spectrum towards gram-positive and gram-negative bacteria. The protein has a significant antioxidant capacity on scavenging ABTS+·(82.5%, 120 μg mL−1), DPPH·(64.1%, 600 μg mL−1) and OH·(60.1%, 750 μg mL−1) as well. The protein was considered to be safe within concentration of 150 μg mL−1as shown by MTT results and was applied to beef refrigerated preservation. The treatment group presented lower total viable counts (TVC), total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA), meanwhile, higher sensory score and longer shelf life (2 days) compared with the control group (P< 0.05). The results indicated that the protein under safe concentration was beneficial to beef preservation.