科研之友
微信
新浪微博
Facebook
分享链接
摘要
To clarify the influence of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF4, 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 SIF4 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 Ca2 +, Mg2 +, K + and Na + had no significant effect on its antimicrobial activity (P > 0. 05). After being treated with pepsin, trypsin and proteinase K, SIF4 still maintained high antimicrobial activity, which indicated that SIF4 had good enzyme tolerance. SIF4 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. SIF4 had good biocompatibility with red blood cells. All results indicated that SIF4 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. ? 2022 Authors.
- 单位
