Antibacterial peptides generated by Alcalase hydrolysis of goat whey

LWT

Volumn 65, Issue , 2016, Pages 480-486

  Osman, Ali ^a   Goda, Hanan A ^b   Abdel Hamid, Mahmoud ^b   Badran, Sanaa M ^b   Otte, Jeanette ^c  

^a Zagazig University   (Egypt)

^b CAIRO UNIVERSITY   (Egypt)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Alcalase; Antibacterial activity; Goat whey hydrolysates

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; ESCHERICHIA COLI; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; HYDROLYSIS; MICROWAVE INTEGRATED CIRCUITS; PEPTIDES; SIZE EXCLUSION CHROMATOGRAPHY;

ALCALASE; ALCALASE HYDROLYSIS; ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL PEPTIDES; BACILLUS LICHENIFORMIS; DEGREE OF HYDROLYSIS; DISC DIFFUSION METHODS; GOAT WHEY HYDROLYSATES;

DAIRIES;

EID: 84951959835     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.043     Document Type: Article

References (47)

1. Adler-Nissen J. Enzymatic hydrolysis of food proteins. Barking 1986, Elsevier Applied Science Publishers, UK.
2. Almaas H., Berner V., Holm H., Langsrud T., Vegarud G.E. Degradation of whey from caprine milk by human proteolytic enzymes, and the resulting antibacterial effect against Listeria monocytogenes. Small Ruminant Research 2008, 79:11-15.
3. AOAC Official methods of analysis of the association of official analytical chemists. IDF-ISO-AOAC method 920.105: Nitrogen in milk 1990, 807-808. AOAC, Arlington. 15th ed. K. Helrich (Ed.).
4. Arruda M.S., Silva F.O., Egito A.S., Silva T.M.S., Lima-Filho J.L., Porto A.L.F., et al. New peptides obtained by hydrolysis of caseins from bovine milk by protease extracted from the latex Jacaratia corumbensis. LWT Food Science and Technology 2012, 49:73-79.
5. Atanasova J., Ivanova I. Antibacterial peptides from goat and sheep milk proteins. Biotechnology & Biotechnological Equipment 2010, 24:1799-1803.
6. Bauer A.W., Kirby W.M., Sherris J.C., Turck M. Antibiotic susceptibility testing by a standardized single disk method. American Journal of Clinical Pathology 1966, 45:493-496.
7. Benkerroum N. Antimicrobial peptides generated from milk proteins: a survey and prospects for application in the food industry. A review. International Journal of Dairy Technology 2010, 63:320-338.
8. Corrêa A.P.F., Daroit D.J., Coelho J.G., Meira S.M.M., Lopes F.C., Segalin J., Risso P.H., Brandelli A. Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease. Journal of the Science of Food and Agriculture 2011, 91:2247-2254.
9. Corrêa A.P.F., Daroit D.J., Fontoura R., Meira S.M., Segalin J., Brandelli A. Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities. Peptide 2014, 61:48-55.
10. De Gobba C., Espejo-Carpio F., Skibsted L., Otte J. Antioxidant peptides from goat milk protein fractions hydrolyzed by two commercial proteases. International Dairy Journal 2014, 39:28-40.
11. Demers-Mathieu V., Gauthier S.F., Britten M., Fliss I., Robitaille G., Jean J. Inhibition of Listeria monocytogenes growth in Cheddar cheese by an anionic peptide-enriched extract from whey proteins. International Dairy Journal 2013, 32:6-12.
12. El-Zahar K., Sitohy M., Choiset Y., Metro F., Haertle T., Chobert J.M. Antimicrobial activity of ovine whey protein and their peptic hydrolysates. Milchwissenschaft 2004, 59:653-656.
13. Ellison R.T., Giehl T.J., Laforce F.M. Damage of the outer membrane of enteric Gram-negative bacteria by lactoferrin and transferring. Infection and Immunity 1988, 56:2774-2781.
14. Eriksen E.K., Vegarud G.E., Langsrud T., Almaas H., Lea T. Effect of milk proteins their hydrolysates on in vitro immune responses. Small Ruminant Research 2008, 79:29-37.
15. Espejo-Carpio F., De Gobba C., Guadix A., Guadix E., Otte J. Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions. International Dairy Journal 2013, 32:175-183.
16. Fadaei V. Milk proteins-derived antibacterial peptides as novel functional food ingredients. Annals of Biological Research 2012, 3:2520-2526.
17. Fox P.F. The milk protein system. Developments in dairy chemistry 1989, Vol. 4:1-53. Elsevier, (Applied Science, London, UK).
18. Glinel K., Thebault P., Humblot V., Pradier C.M., Jouenne T. Antibacterial surfaces developed from bio-inspired approaches. Acta Biomaterialia 2012, 8:1670-1684.
19. Ha M., Bekhit E.A., McConnell M., Mason S., Carne A. Fractionation of whey proteins from red deer (Cervus elaphus) milk and comparison with whey proteins from cow, sheep and goat milks. Small Ruminant Research 2014, 120:125-134.
20. Hancock R.E.W. Bacterial structure and physiology: influence on susceptibility to cationic antimicrobial peptides. Mammalian host defense peptides 2004, 229-244. Cambridge University Press, Cambridge, UK. D.A. Devine, R.E.W. Hancock (Eds.).
21. Haque E., Chand R. Antihypertensive and antimicrobial bioactive peptides from milk proteins. European Food Research and Technology 2008, 227:7-15.
22. Hernández-Ledesma B., Ramos M., Gómez-Ruiz J. Bioactive components of ovine and caprine cheese whey. Small Ruminant Research 2011, 101:196-204.
23. Jabbari S., Hasani R., Kafilzadeh F., Janfeshan S. Antimicrobial peptides from milk proteins: a prospectus. Annals of Biological Research 2012, 3:5313-5318.
24. Kimura M., Nam M.S., Ohkouchi Y., Kumura H., Shimazaki K.I., Yu D.Y. Antimicrobial peptide of Korean native goat lactoferrin and identification of the part essential for this activity. Biochemical Biophysical Research. Communications 2000, 268:333-336.
25. Korhonen H., Pihlanto A. Bioactive peptides: production and functionality. International Dairy Journal 2006, 16:945-960.
26. Kotlar C.E., Ponce A.G., Roura S.I. Improvement of functional and antimicrobial properties of brewery byproduct hydrolyzed enzymatically. LWT Food Science and Technology 2013, 50:378-385.
27. Leitch E.C., Willcox M.D. Elucidation of antistaphylococcal action of lactoferrin and lysozyme. Journal of Medical Microbiology 1999, 48:867-871.
28. Lopez-Exposito I., Recio I. Antibacterial activity of peptides and folding variants from milk proteins. International Dairy Journal 2006, 16:1294-1305.
29. Madigan M.T., Martinko J.M., Stahl D.A., Clark D.P. Cell structure and function in bacteria and archaea. In: "Brock biology of microorganisms" 2012, 49-63. Pearson Education, San Francisco,USA. 13th ed.
30. Mäntylä T., Sirola H., Kansanen E., Korjamo T., Lankinen H., Lappalainen K., et al. Effect of temporin A modifications on its cytotoxicity and antimicrobial activity. APMIS: acta pathologica. Microbiologica et Immunologica Scandinavica 2005, 113:497-505.
31. Murata M., Wakabayashi H., Yamauchi K., Abe F. Identification of milk proteins enhancing the antimicrobial activity of lactoferrin and lactoferricin. Journal of Dairy Science 2013, 96:4891-4898.
32. Otte J., Shalaby S.M.A., Zakora M., Nielsen M.S. Fractionation and identification of ACE-inhibitory peptides from α-lactalbumin and b-casein produced by thermolysin-catalysed hydrolysis. International Dairy Journal 2007, 17:1460-1472.
33. Pankey G.A., Sabath L.D. Clinical relevance of bacteriostatic versus bactericidal mechanisms of action in the treatment of Gram-positive bacterial infections. Clinical Infectious Diseases 2004, 38:864-870.
34. Pan Y., Shiell B., Wan J., Coventry M.J., Michalski W.P., Lee A., et al. The molecular characterization and antimicrobial properties of amidated bovine β-lactoglobulin. International Dairy Journal 2007, 17:1450-1459.
35. Park Y.W., Juárez M., Ramosc M., Haenlein G.F.W. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research 2007, 68:88-113. (G. A).
36. Pihlanto-Leppala A., Marnila P., Hubert L., Rokka T., Korhonen H.J.T., Karp M. The effect of a-lactalbumin and b-lactoglobulin hydrolysates on the metabolic activity of Escherichia coli JM103. Journal of Applied Microbiology 1999, 87:540-545.
37. Rebeca B.D., Peña-Vera M.T., Díaz-Castañeda M. Production of fish protein hydrolysates with bacterial proteases; yield and nutritional value. Journal of Food Science 1991, 56:309-314.
38. Recio I., Visser S. Antibacterial and binding characteristics of bovine, ovine and caprine lactoferrins: a comparative study. International Dairy Journal 2000, 10:597-605.
39. Salami M., Moosavi-Movahedi A.A., Ehsani M.R., Yousefi R., Haertlé T., Chobert J.M., et al. Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis. Journal of Agriculture & Food Chemistry 2011, 58:3297-3302.
40. Sila A., Naima N., Karima H., Gabrielle C., Rafik B., Moncef N., et al. Antibacterial peptides from barbel muscle protein hydrolysates: activity against some pathogenic bacteria. LWT Food Science and Technology 2014, 55:183-188.
41. Sitohy M., Mahgoub S., Osman A., El-Masry R., Al-Gaby A. Extent and mode of action of cationic Legume proteins against Listeria monocytogenes and Salmonella enteritidis. Probiotics & Antimicrobial Proteins 2013, 5:195-205.
42. Sukan G., Andrews A.T. Application of the plastein reaction to caseins and to skim milk powder. I. Protein hydrolysis and plastein formation. Journal of Dairy Research 1982, 49:265-278.
43. Théolier J., Hammami R., Labelle P., Fliss I., Jean J. Isolation and identification of antimicrobial peptides derived by peptic cleavage of whey protein isolate. Journal of Functional Foods 2013, 5:706-714.
44. Tomita M., Bellamy W., Takase M., Yamauchi K., Wakabayashi H., Kawase K. Potent antibacterial peptides generated by pepsin digestion of bovine lactoferrin. Journal Dairy Science 1991, 74:4137-4142.
45. Yamamoto Y., Togawa Y., Shimosaka M., Okazaki M. Purification and characterization of a novel bacteriocin produced by Enterococcus faecalis strain RJ-11. Applied and Environmental Microbiology 2003, 69:5746-5753.
46. Yokota S., Fujii N. Contributions of the lipopolysaccharide outer core oligosaccharide region on the cell surface properties of Pseudomonas aeruginosa. Comparative Immunology, Microbiology & Infectious. Diseases 2007, 30:97-109.
47. Zhang Y., Olsen K., Grossi A., Otte J. Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides. Food Chemistry 2013, 141:2343-2354.