Detection of antibacterial peptides in artisanal rennet and evaluation of their antibacterial activity

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-09-02 DOI:10.1016/j.idairyj.2024.106074

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Abstract

This study assessed the antimicrobial effectiveness of artisanal lamb and goat rennet compared to industrial calf rennet against Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus. Results showed all three rennets were more effective against E. coli than S. aureus. Only lamb rennet achieved complete inhibition of both bacteria at a minimum inhibitory concentration of 7000 ppm. An extensive peptidomics analysis was conducted to characterize these rennet samples and correlate their antimicrobial activity with the data on endogenous peptides. Moreover, a prediction of the potential antimicrobial activity of the peptides was carried out with specific bioinformatic tools available online, proving that the isolated peptides did have the tested biological activity. Lamb rennet was found to contain 73 antimicrobial peptides with bioactivity scores between 1 and 0.52, including casocidin-I, known for its broad-spectrum antibacterial activity. Further research is ongoing to explore the applications of artisanal rennet in cheese production.

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手工制凝乳酶中抗菌肽的检测及其抗菌活性评估

这项研究评估了手工羊肉和山羊凝乳酶与工业小牛凝乳酶相比对革兰氏阴性大肠杆菌和革兰氏阳性金黄色葡萄球菌的抗菌效果。结果表明，所有三种凝乳酶对大肠杆菌的抑制作用都强于金黄色葡萄球菌。只有羔羊凝乳酶能在 7000 ppm 的最低抑制浓度下完全抑制这两种细菌。为了描述这些凝乳酶样品的特征，并将其抗菌活性与内源性肽的数据联系起来，我们进行了广泛的肽组学分析。此外，还利用网上提供的特定生物信息学工具对肽的潜在抗菌活性进行了预测，证明分离出的肽确实具有测试的生物活性。研究发现，羊乳凝乳酶含有 73 种抗菌肽，生物活性评分在 1 到 0.52 之间，其中包括以广谱抗菌活性著称的 casocidin-I。目前正在开展进一步研究，探索手工凝乳酶在奶酪生产中的应用。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.