摘要
为阐明食品内外部因素对金属抗菌肽SIF_(4)抑菌活性的影响规律,以金黄色葡萄球菌为指标菌,考察了温度、pH、金属阳离子、蛋白酶、反复冻融和化学试剂等因素对抑菌活性的影响,并研究了SIF_(4)的生物相容性。结果表明,金属抗菌肽SIF_(4)具有较好的热稳定性和pH稳定性,121℃仍可保持(92.68±0.40)%抑菌活性,pH 2~8可保持(99.45±0.40)%以上抑菌活性;Ca^(2+)、Mg^(2+)、K^(+)和Na^(+)等金属阳离子对抑菌活性无显著影响(P>0.05);胃蛋白酶、胰蛋白酶和蛋白酶K处理后仍可保持较高抑菌活性,具有较好的酶耐受性;6次冻融处理后抑菌活性仍高达(99.00±0.81)%,表明具有较好的冻融稳定性;EDTA和Tween-80处理对抑菌活性无显著影响(P>0.05);低浓度十二烷基硫酸钠(sodium dodecyl sulfate,SDS)和尿素处理对抑菌活性无显著影响(P>0.05),高浓度处理后抑菌活性稍有下降;SIF_(4)对血红细胞具有较好的生物相容性。研究认为,SIF_(4)对食品内外部因素变化具有较好的耐受性和较好的生物相容性,可作为一种新型抗菌剂用于食品抗菌保鲜。
To clarify the influence of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF_(4),adopting Staphylococcus aureus as the indicative bacteria,the effects of temperature,pH,metal cation,protease,repeated freeze-thaw cycles and chemical reagent on antimicrobial activity were investigated,and its biocompatibility was also studied.Results showed that SIF_(4) had good thermal-stability and pH-stability,it remained(92.68±0.40)%anti-microbial activity after 121℃treatment,and more than(99.45±0.40)%antimicrobial activity after being treated in pH 2-8.Several metal cations,such as Ca^(2+),Mg^(2+),K^(+) and Na^(+) had no significant effect on its antimicrobial activity(P>0.05).After being treated with pepsin,trypsin and proteinase K,SIF_(4) still maintained high antimicrobial activity,which indicated that SIF_(4) had good enzyme tolerance.SIF_(4) had good freeze-thaw stability since it maintained high antimicrobial activity,up to(99.00±0.81)%,after 6 times of freeze-thaw;EDTA and Tween-80 treatment had no significant effect on its antimicrobial activity(P>0.05),low concentration of SDS and urea treatment had no significant effect on its antimicrobial activity(P>0.05),and the antimicrobial activity decreased slightly after high concentration treatment of SDS and urea.SIF_(4) had good biocompatibility with red blood cells.All results indicated that SIF_(4) had good tolerance to the changes of food internal and external factors and good biocompatibility,and can be used as a new antimicrobial agent in food antimicrobial preservation.
作者
肖怀秋
李玉珍
林亲录
赵谋明
曹丹
XIAO Huaiqiu;LI Yuzhen;LIN Qinlu;ZHAO Mouming;CAO Dan(School of Pharmaceutical and Bioengineering,Hunan Chemical Vocational Technology College,Zhuzhou 412000,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510000,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第14期181-187,共7页
Food and Fermentation Industries
基金
湖南省教育厅科研项目(20C0686)
湖南省自然科学基金科教联合基金项目(2021JJ60040)。
关键词
金属抗菌肽
食品内外部因素
抑菌活性
生物相容性
金黄色葡萄球菌
metal antimicrobial peptide
food internal and external factors
antimicrobial activity
biocompatibility
Staphylococcus aureus
