Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species
Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species
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DOI：
10.1016/j.foodcont.2005.09.010
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发表时间：
2007-02-01
期刊：
影响因子：
6
通讯作者：
Ibrahim, Hisham R.
中科院分区：
文献类型：
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作者：
Abdou, Adham M.;Higashiguchi, S.;Ibrahim, Hisham R.
在食品工业中，芽孢杆菌会导致许多食品变质，从而缩短其保质期。此外，蜡样芽孢杆菌和枯草芽孢杆菌群（枯草芽孢杆菌、地衣芽孢杆菌和短小芽孢杆菌）已被认为是食物中毒剂。溶菌酶肽制剂（LzP）是一种市售的天然食品防腐剂。尽管UP源自溶菌酶，但它仅表现出溶菌酶的11%的裂解活性。浓度为100 μ g ml(-1)的UP可完全抑制枯草芽孢杆菌、地衣芽孢杆菌、巨大芽孢杆菌、蕈状芽孢杆菌、短小芽孢杆菌、凝结芽孢杆菌、解淀粉芽孢杆菌、多粘芽孢杆菌和浸软芽孢杆菌。然而，蜡样芽孢杆菌和嗜热脂肪芽孢杆菌表现出稍高的抵抗力。有趣的是，浓度≥10μgml(-1)的UP对枯草芽孢杆菌的营养体和孢子形式均显示出抑制作用。此外，UP在95℃和不同pH值（4.5-7）下稳定30分钟。总之，UP 可能有助于控制芽孢杆菌腐败生物的生长。 (c) 2005 Elsevier Ltd. 保留所有权利。
In food industry, Bacillus species are encountered in deteriorating many food products thus shortening their shelf-life. Moreover, Bacillus cereus and the subtilis group (Bacillus subtilis, Bacillus licheniformis, and Bacillus pumilus) have been recognized as food poisoning agents. Lysozyme peptides preparation (LzP) is a commercially available as a natural food preservative. Although, UP derived from lysozyme yet it showed only 11% of the lysozyme lytic activity. UP at a concentration of 100 mu g ml(-1) completely inhibited B. subtilis, B. licheniformis, R megaterium, B. mycoides, B. pumilus, B. coagulans, B. amyloliquefaciens, B. polymexa and B. macerans. However, B. cereus and B. stearothermophilus showed a slightly higher resistance. Interestingly, UP at concentration >= 10 mu g ml(-1) showed inhibitory effect on both vegetative and spore forms of B. subtilis. Moreover, UP was stable at 95 degrees C for 30 min and at different pH values (4.5-7). In conclusion, UP may be useful to control growth of Bacillus spoilage organisms. (c) 2005 Elsevier Ltd. All rights reserved.