Détail de la notice
Titre du Document
Antimicrobial peptides purified from bovine milk fermented with Lactobacillus delbrueckii ssp. bulgaricus
Auteur(s)
MURALIDHARA C. ; HAQUE Emily ; CHAND Rattan
Résumé
In the present study efforts were made to isolate and identify the antibacterial peptides released during the fermentation of milk. Lactobacillus delbrueckii subsp.bulgaricus was able to release peptidic compounds during milk fermentation due to its proteolytic activity. The supernatant of fermented milk was checked for antibacterial activity against pathogens viz. Bacillus cereus, B. subtilis, Staphylococcus aureus and Escherichia coli. Two antimicrobial peptides containing 14 and 15 amino acid residues in length were isolated and purified by gel filtration and reversed-phase HPLC. Fractions were examined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to estimate the purity of each protein. Both these peptides revealed broad-spectrum bactericidal activity towards Gram-positive and Gram-negative organisms with minimal inhibitory concentration (MIC) ranging from 120 to 200 μg/ml. The peptide containing the more number of positively charged amino acids, showed the highest antimicrobial activity. Our results confirmed that antimicrobially active peptides were liberated from bovine milk proteins during proteolytic hydrolysis and could play an important role in the host defense system.
Editeur
AVA
Identifiant
ISSN : 0026-3788 CODEN : MILCAD
Source
Milchwissenschaft A. 2007, vol. 62, n° 1, pp. 62-65 [4 pages]
Langue
Anglais
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