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

Salampessy, Junus and Phillips, Michael and Seneweera, Saman and Kailasapathy, Kasipathy (2010) Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins. Food Chemistry, 120 (2). pp. 556-560. ISSN 0308-8146


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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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: © 2009 Elsevier Ltd. Published version deposited in accordance with the copyright policy of the publisher.
Faculty / Department / School: Historic - Faculty of Sciences - Department of Biological and Physical Sciences
Date Deposited: 02 Jul 2014 01:22
Last Modified: 25 Aug 2014 06:07
Uncontrolled Keywords: antimicrobial peptides; bioactive peptide; bromelain; fish protein hydrolysate; leatherjacket fish
Fields of Research : 06 Biological Sciences > 0605 Microbiology > 060501 Bacteriology
10 Technology > 1001 Agricultural Biotechnology > 100102 Agricultural Marine Biotechnology
03 Chemical Sciences > 0304 Medicinal and Biomolecular Chemistry > 030406 Proteins and Peptides
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970106 Expanding Knowledge in the Biological Sciences
Identification Number or DOI: 10.1016/j.foodchem.2009.10.054

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