Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

Janus Salampessy; Michael Phillips; Saman Seneweera; Kasipathy Kailasapathy

doi:10.1016/j.foodchem.2009.10.054

Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

Janus Salampessy, Michael Phillips, Saman Seneweera, Kasipathy Kailasapathy

Research output: Contribution to journal › Article › peer-review

71 Citations (Scopus)

Abstract

Antibacterial peptides have been found to be a natural part of animal and plant defence systems. In some cases, antimicrobial peptides have been found to be released by hydrolysis of food proteins. In the present study, two antibacterial peptide fractions (fractions 9 and 12) had been isolated from bromelain hydrolysate of leatherjacket (Meuchenia sp.) insoluble muscle proteins. Assay for antimicrobial activity showed that fraction 12 had a minimum inhibition concentration (MIC) value of 4.3 mg/ml against Bacillus cereus and Staphylococcus aureus, while fraction 9 only showed some activity against Bacillus cereus without a MIC being reached at a 5.35 mg/ml peptide concentration. Further fractionation, on an analytical C-18 column, indicated that the fractions contained many other peptides that could account for the high MIC value relative to the cationic antibiotic polymyxin.

Original language	English
Pages (from-to)	556-560
Number of pages	5
Journal	Food Chemistry
Volume	120
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2009.10.054
Publication status	Published - 2010

Keywords

food analysis
peptides

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10.1016/j.foodchem.2009.10.054

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title = "Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins",

abstract = "Antibacterial peptides have been found to be a natural part of animal and plant defence systems. In some cases, antimicrobial peptides have been found to be released by hydrolysis of food proteins. In the present study, two antibacterial peptide fractions (fractions 9 and 12) had been isolated from bromelain hydrolysate of leatherjacket (Meuchenia sp.) insoluble muscle proteins. Assay for antimicrobial activity showed that fraction 12 had a minimum inhibition concentration (MIC) value of 4.3 mg/ml against Bacillus cereus and Staphylococcus aureus, while fraction 9 only showed some activity against Bacillus cereus without a MIC being reached at a 5.35 mg/ml peptide concentration. Further fractionation, on an analytical C-18 column, indicated that the fractions contained many other peptides that could account for the high MIC value relative to the cationic antibiotic polymyxin.",

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author = "Janus Salampessy and Michael Phillips and Saman Seneweera and Kasipathy Kailasapathy",

year = "2010",

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TY - JOUR

T1 - Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

AU - Salampessy, Janus

AU - Phillips, Michael

AU - Seneweera, Saman

AU - Kailasapathy, Kasipathy

PY - 2010

Y1 - 2010

N2 - Antibacterial peptides have been found to be a natural part of animal and plant defence systems. In some cases, antimicrobial peptides have been found to be released by hydrolysis of food proteins. In the present study, two antibacterial peptide fractions (fractions 9 and 12) had been isolated from bromelain hydrolysate of leatherjacket (Meuchenia sp.) insoluble muscle proteins. Assay for antimicrobial activity showed that fraction 12 had a minimum inhibition concentration (MIC) value of 4.3 mg/ml against Bacillus cereus and Staphylococcus aureus, while fraction 9 only showed some activity against Bacillus cereus without a MIC being reached at a 5.35 mg/ml peptide concentration. Further fractionation, on an analytical C-18 column, indicated that the fractions contained many other peptides that could account for the high MIC value relative to the cationic antibiotic polymyxin.

AB - Antibacterial peptides have been found to be a natural part of animal and plant defence systems. In some cases, antimicrobial peptides have been found to be released by hydrolysis of food proteins. In the present study, two antibacterial peptide fractions (fractions 9 and 12) had been isolated from bromelain hydrolysate of leatherjacket (Meuchenia sp.) insoluble muscle proteins. Assay for antimicrobial activity showed that fraction 12 had a minimum inhibition concentration (MIC) value of 4.3 mg/ml against Bacillus cereus and Staphylococcus aureus, while fraction 9 only showed some activity against Bacillus cereus without a MIC being reached at a 5.35 mg/ml peptide concentration. Further fractionation, on an analytical C-18 column, indicated that the fractions contained many other peptides that could account for the high MIC value relative to the cationic antibiotic polymyxin.

KW - food analysis

KW - peptides

UR - http://handle.uws.edu.au:8081/1959.7/551272

U2 - 10.1016/j.foodchem.2009.10.054

DO - 10.1016/j.foodchem.2009.10.054

M3 - Article

SN - 0308-8146

VL - 120

SP - 556

EP - 560

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

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