Isolation and characterisation of antibacterial peptides derived from the f(164–207) region of bovine αS2-casein |
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| Affiliation: | 1. Institute of Land and Food Resources, Gilbert Chandler College, The University of Melbourne, Sneydes Road, Werribee, Vic. 3030, Australia;2. Australian Animal Health Laboratory, CSIRO Livestock Industries, Private Bag 24, Geelong, Vic. 3220, Australia;3. Food Science Australia, Private Bag 16, Sneydes Road, Werribee, Vic. 3030, Australia;1. Department of Chemistry, University of Oslo, PO Box 1033 Blindern, 0315 Oslo, Norway;2. Department of Biochemistry, Institute for Cancer Research, The Norwegian Radium Hospital, Oslo University Hospital, Montebello, 0379 Oslo, Norway;3. Department of Biological Chemistry, University of Michigan Medical School, Ann Arbor, MI 48109-0606, USA;4. Department of Biosciences, University of Oslo, PO Box 1041 Blindern, 0316 Oslo, Norway;5. Centre for Cancer Biomedicine, University of Oslo, Norway;1. National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;2. China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China;3. College of Food Science, South China Agricultural University, Guangzhou 510642, China;1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141 004, Punjab, India;2. ICAR—National Research Centre on Camel, P.B. No. 07, Bikaner, Rajasthan, India;1. United States Department of Agriculture, Agricultural Research Service, Poisonous Plant Research Laboratory, 1150 E. 1400 N., Logan, UT, USA;2. Utah State University Veterinary Diagnostic Laboratory, 1100 E. 1400 N., Logan, UT, USA |
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| Abstract: | A chymosin digest of sodium caseinate, which showed antibacterial activity against Listeria innocua, was fractionated using reverse phase high performance liquid chromatography and the purified antibacterial peptides were characterised by mass spectrometry, N-terminal amino acid sequencing and comparison to peptide masses of theoretical enzymic digests of milk proteins. Five antibacterial peptides, Cr1, Cr3, Cr4, Cr5 and Cr7 corresponding to amino acid residues 181–207, 180–207, 175–207, 164–207 and 172–207 of bovine αS2-casein, respectively, were isolated. The minimal inhibitory concentration of peptides Cr1, Cr4 and Cr5 was determined against a range of Gram-positive and Gram-negative bacteria and showed similar activities to those of the bacteriocin peptide, nisin and the antibacterial peptide, lactoferricin B against certain Gram-positive bacteria. A partially purified chymosin digest of sodium caseinate (CrMIX) was prepared and observed to be heat stable for up to 15 min on exposure to 121 °C. Although CrMIX showed bactericidal activity against Salmonella Typhimurium in 0.1% (w/v) peptone medium, no antibacterial activity was observed when tested in skim milk at the same concentration. |
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