Inhibition of foodborne pathogens by Hf-1, a novel antibacterial peptide from the larvae of the housefly (Musca domestica) in medium and orange juice |
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| Affiliation: | 1. Department of Pharmacy, Jaypee University of Information Technology, Solan 173234, India;2. Department of Urology, Postgraduate Institute of Medical Education and Research, Chandigarh 160012, India;3. Environmental Biotechnology & Microbial Biochemistry, Institute of Microbial Technology, Chandigarh 160036, India;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;1. Division of Microbiology, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia;2. Department of Agronomy, Institute of Crop Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China;3. School of Biosciences, Faculty of Science, The University of Nottingham Malaysia Campus, Semenyih, Selangor, Malaysia;4. Faculty of Medicine, MAHSA University, Saujana Putra Campus, 42610, Jenjarum, Selangor, Malaysia;1. Department of Biology, Payame Noor University, Iran;2. Department of Biotechnology, Nano Structured Coatings Institute, Yazd Payame Noor University, 89431-74559 Yazd, Iran |
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| Abstract: | Antibacterial molecules from edible insects may serve as a potentially significant group of food preservatives. Hf-1, a novel peptide from larvae of housefly (Musca domestica) with molecular weight approximately 8.0 KD, inhibited food pathogens Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27553, Salmonella typhimurium 50013, Shigella dysenteriae 51302, Staphylococcus aureus 6538 and Bacillus subtilis 9372 with MIC ranging from 18 to 72 μg/ml. The presence of EDTA can enhance Hf-1 activity against Gram-negative bacteria. Hf-1 was bactericidal in orange juice, showing an antibacterial activity approximately equivalent to sodium benzoate. The mode of action of Hf-1 involved decreasing the cell surface hydrophobicity and damaging the cell membrane. The results suggested Hf-1 has the potential to be used as the food preservative. |
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