Detection of antibacterial activity of an enzymatic hydrolysate generated by processing rainbow trout by-products with trout pepsin

Food Chemistry

Volumn 205, Issue , 2016, Pages 221-228

  Wald, Maleen ^a,b   Schwarz, Karin ^a   Rehbein, Hartmut ^c   Bußmann, Bettina ^b   Beermann, Christopher ^b  

^a UNIVERSITY OF KIEL   (Germany)

^b FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Antibacterial peptides; Fish diseases; Food spoilage; Trout by product hydrolysate; Trout pepsin

Indexed keywords

AMINO ACIDS; BACTERIA; BIOLOGICAL MATERIALS; BYPRODUCTS; ENZYME ACTIVITY; ENZYMES; FISH; FOOD MICROBIOLOGY; HYDROLYSIS; PROTEINS;

ANTIBACTERIAL PEPTIDES; FISH DISEASE; FOOD SPOILAGE; TROUT BY-PRODUCT HYDROLYSATE; TROUT PEPSIN;

SPOILAGE;

AGAR; ALANINE; AMINO ACID; ARGININE; ASPARTIC ACID; GLUTAMIC ACID; GLYCINE; LEUCINE; LYSINE; PEPSIN A; POLYPEPTIDE ANTIBIOTIC AGENT; PROTEIN HYDROLYSATE; ANTIINFECTIVE AGENT;

AMINO ACID ANALYSIS; ANIMAL EXPERIMENT; ANTIBACTERIAL ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD CONTAMINATION; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HYDROLYSIS; INHIBITORY CONCENTRATION; MOISTURE; NONHUMAN; ONCORHYNCHUS MYKISS; PISCICULTURE; PROTEIN HYDROLYSIS; SALMONINE; STATISTICAL ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; MICROBIOLOGY;

ANIMALS; ANTI-BACTERIAL AGENTS; FOOD HANDLING; ONCORHYNCHUS MYKISS; PEPSIN A;

EID: 84960480525     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.002     Document Type: Article

References (47)

1. J. Adler-Nissen Enzymic hydrolysis of food proteins 1986 Elsevier Applied Science London
2. A. Barkia, A.L.I. Bougatef, H.B. Khaled, and M. Nasri Antioxidant activities of sardinelle heads and/or viscera protein hydrolysates prepared by enzymatic treatment Journal of Food Biochemistry 34 2010 303 320
3. Beaulieu, J. Thibodeau, C. Bonnet, P. Bryl, and M.-É. Carbonneau Detection of antibacterial activity in an enzymatic hydrolysate fraction obtained from processing of Atlantic rock crab (Cancer irroratus) by-products PharmaNutrition 1 4 2013 149 157
4. Beaulieu, J. Thibodeau, P. Bryl, and M.E. Carbonneau Characterization of enzymatic hydrolyzed snow crab (Chionoecetes opilio) by-product fractions: A source of high-valued biomolecules Bioresource Technology 100 13 2009 3332 3342
5. W. Bellamy, M. Takase, K. Yamauchi, H. Wakabayashi, K. Kawase, and M. Tomita Identification of the bactericidal domain of lactoferrin Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids 1121 1-2 1992 130 136
6. M.S. Benhabiles, N. Abdi, N. Drouiche, H. Lounici, A. Pauss, M.F.A. Goosen, and N. Mameri Fish protein hydrolysate production from sardine solid waste by crude pepsin enzymatic hydrolysis in a bioreactor coupled to an ultrafiltration unit Materials Science and Engineering C 32 4 2012 922 928
7. S. Benjakul, and M.T. Morrissey Protein hydrolysates from Pacific whiting solid wastes Journal of Agricultural and Food Chemistry 45 9 1997 3423 3430
8. A. Bougatef, R. Balti, S.B. Zaied, N. Souissi, and M. Nasri Pepsinogen and pepsin from the stomach of smooth hound (Mustelus mustelus): Purification, characterization and amino acid terminal sequences Food Chemistry 107 2 2008 777 784
9. A. Bougatef, M. Hajji, R. Balti, I. Lassoued, Y. Triki-Ellouz, and M. Nasri Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases Food Chemistry 114 4 2009 1198 1205
10. M.M. Bradford A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding Analytical Biochemistry 72 1 1976 248 254
11. Branen Antimicrobials in food 1993 Marcel Dekker INC New York
12. M. Chalamaiah, G.N. Rao, D.G. Rao, and T. Jyothirmayi Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties Food Chemistry 120 3 2010 652 657
13. G.C. Cheeseman, and N.J. Berridge Observations on the molecular weight and chemical composition of nisin A Biochemical Journal 71 1 1959 185 194
14. Y. Chen, M.T. Guarnieri, A.I. Vasil, M.L. Vasil, C.T. Mant, and R.S. Hodges Role of peptide hydrophobicity in the mechanism of action of alpha-helical antimicrobial peptides Antimicrobial Agents and Chemotherapy 51 4 2007 1398 1406
15. X. Cheng, X. Tang, Q. Wang, and X.Y. Mao Antibacterial effect and hydrophobicity of yak κ-casein hydrolysate and its fractions International Dairy Journal 31 2 2013 111 116
16. A.M.C. de la Barca, R.A. Ruiz-Salazar, and M.E. Jara-Marini Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties Journal of Food Science 65 2 2000 246 253
17. P. Diermayr, and L. Dehne Kontrollierte enzymatische Proteinhydrolyse im Bereich niedriger pH-Werte Zeitschrift für Lebensmittel-Untersuchung und Forschung 190 6 1990 516 520
18. S. Dong, M. Zeng, D. Wang, Z. Liu, Y. Zhao, and H. Yang Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix) Food Chemistry 107 4 2008 1485 1493
19. L. Dufosse, D. De La Broise, and F. Guerard Evaluation of nitrogenous substrates such as peptones from fish: A new method based on Gompertz modeling of microbial growth Current Microbiology 42 1 2001 32 38
20. G.A. Gbogouri, M. Linder, J. Fanni, and M. Parmentier Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates Journal of Food Science 69 8 2004 C615 C622
21. M. Harnisz, E. Korzeniewska, and I. Gołas̈ The impact of a freshwater fish farm on the community of tetracycline-resistant bacteria and the structure of tetracycline resistance genes in river water Chemosphere 128 2015 134 141
22. H.R. Ibrahim, Y. Sugimoto, and T. Aoki Ovotransferrin antimicrobial peptide (OTAP-92) kills bacteria through a membrane damage mechanism Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids 1523 2-3 2000 196 205
23. A. Jang, C. Jo, K.-S. Kang, and M. Lee Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides Food Chemistry 107 1 2008 327 336
24. L. Khoo, D.W. Robinette, and E.J. Noga Callinectin, an antibacterial peptide from blue crab, Callinectes sapidus, hemocytes Marine Biotechnology 1 1 1999 44 51
25. V. Klompong, S. Benjakul, D. Kantachote, and F. Shahidi Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type Food Chemistry 102 4 2007 1317 1327
26. H.G. Kristinsson, and B.A. Rasco Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases Journal of Agricultural and Food Chemistry 48 3 2000 657 666
27. M.C. Lin, C.F. Hui, J.Y. Chen, and J.L. Wu Truncated antimicrobial peptides from marine organisms retain anticancer activity and antibacterial activity against multidrug-resistant Staphylococcus aureus Peptides 44 2013 139 148
28. Q. Liu, B. Kong, Y.L. Xiong, and X. Xia Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis Food Chemistry 118 2 2010 403 410
29. Y. Liu, X. Li, Z. Chen, J. Yu, F. Wang, and J. Wang Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products Food Chemistry 151 2014 459 465
30. A.C. Lucarini, and B.V. Kilikian Comparative study of Lowry and Bradford methods: Interfering substances Biotechnology Techniques 13 2 1999 149 154
31. Matissek, and Setiner Lebensmittelanalytik: Grundzüge, Methoden, Anwedungen 2006 Heidelberg Springer Verlag Berlin
32. G. Moll, W. Konings, and A.M. Driessen Bacteriocins: Mechanism of membrane insertion and pore formation Antonie van Leeuwenhoek 76 1-4 1999 185 198
33. J.E. Moore, J. Huang, P. Yu, C. Ma, P.J.A. Moore, and B.C. Millar J. Xu High diversity of bacterial pathogens and antibiotic resistance in salmonid fish farm pond water as determined by molecular identification employing 16S rDNA PCR, gene sequencing and total antibiotic susceptibility techniques Ecotoxicology and Environmental Safety 108 2014 281 286
34. S. Nalinanon, S. Benjakul, and H. Kishimura Biochemical properties of pepsinogen and pepsin from the stomach of albacore tuna (Thunnus alalunga) Food Chemistry 121 1 2010 49 55
35. S. Nalinanon, S. Benjakul, H. Kishimura, and F. Shahidi Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna Food Chemistry 124 4 2011 1354 1362
36. P.M. Nielsen, D. Petersen, and C. Dambmann Improved method for determining food protein degree of hydrolysis Journal of Food Science 66 5 2001 642 646
37. N. Pathak, R. Salas-Auvert, G. Ruche, M.H. Janna, D. McCarthy, and R.G. Harrison Comparison of the effects of hydrophobicity, amphiphilicity, and alpha-helicity on the activities of antimicrobial peptides Proteins 22 2 1995 182 186
38. M. Robert, C. Zatylny-Gaudin, V. Fournier, E. Corre, G. Le Corguillé, B. Bernay, and J. Henry Molecular characterization of peptide fractions of a Tilapia (Oreochromis niloticus) by-product hydrolysate and in vitro evaluation of antibacterial activity Process Biochemistry 50 3 2015 487 492
39. A.F. Ryle Pepsins, gastricsins and their zymogens H.U. Bergmeyer, Methods of enzymatic analysis 1984 Basel Verlag Chemie Weinheim, Deerfield Beach Floria 223 238
40. A. Sila, N. Nedjar-Arroume, K. Hedhili, G. Chataigné, R. Balti, and M. Nasri A. Bougatef Antibacterial peptides from barbel muscle protein hydrolysates: Activity against some pathogenic bacteria LWT - Food Science and Technology 55 1 2014 183 188
41. D.H. Spackman, W.H. Stein, and S. Moore Automatic recording apparatus for use in chromatography of amino acids Analytical Chemistry 30 7 1958 1190 1206
42. Y. Tao, D.M. Zhao, and Y. Wen Expression, purification and antibacterial activity of the channel catfish hepcidin mature peptide Protein Expression and Purification 94 2014 73 78
43. S. Vemuri Comparison of assays for determination of peptide content for lyophilized thymalfasin The Journal of Peptide Research 65 4 2005 433 439
44. T. Wieprecht, M. Dathe, M. Beyermann, E. Krause, W.L. Maloy, D.L. MacDonald, and M. Bienert Peptide hydrophobicity controls the activity and selectivity of magainin 2 amide in interaction with membranes Biochemistry 36 20 1997 6124 6132
45. S. Yarnpakdee, S. Benjakul, P. Penjamras, and H.G. Kristinsson Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate Food Chemistry 142 2014 210 216
46. M.R. Yeaman, and N.Y. Yount Mechanisms of antimicrobial peptide action and resistance Pharmacological Reviews 55 1 2003 27 55
47. D.L. Zhang, R.Z. Guan, W.S. Huang, and J. Xiong Isolation and characterization of a novel antibacterial peptide derived from hemoglobin alpha in the liver of Japanese eel, Anguilla japonica Fish and Shellfish Immunology 35 3 2013 625 631