Antibacterial activity of enzymatic corn gluten meal hydrolysate and ability to inhibit Staphylococcus aureus in ultra-high temperature processed milk

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2024-11-04 DOI:10.1016/j.foodcont.2024.110998

Edhi Nurhartadi , Sureelak Rodtong , Kanjana Thumanu , Si Hong Park , Rotimi E. Aluko , Jirawat Yongsawatdigul

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Abstract

The aim of this work was to determine the antibacterial properties and mode of activity of isolated corn gluten meal (CGM) hydrolysate fractions. The P1 fraction from reverse-phase liquid chromatography separation of pepsin-hydrolyzed CGM presented the most potent antibacterial activity with minimum inhibitory concentration (MIC) of 1 mM and 4 mM minimum bactericidal concentration (MBC) against Staphylococcus aureus ATCC29213. The kinetics of P1 antibacterial activity revealed a bacteriostatic effect at 1 × MIC and 2 × MIC for 8 h, but a bactericidal effect at 4 × MIC. The P1 fraction at 1 × MIC and 4 × MIC disrupted the membrane integrity of S. aureus after 8 h exposure as observed by confocal laser scanning microscopy. Scanning electron microscopy and transmission electron microscopy indicated cell surface damage and cytoplasmic leakage in S. aureus after being exposed to the P1 fraction. Synchrotron radiation-Fourier transmission infrared (SR-FTIR) microspectroscopy revealed changes in nucleic acid, protein, and fatty acid compositions of S. aureus cell membrane after 8 h exposure to P1 at 1 × MIC. The antibacterial activity of P1 exhibited stability within the range of pH 4.5–6.5 and temperatures of 40–100 °C. The P1 exhibited relatively low hemolytic activity up to 8 mM. The P1 fraction at 8 mM suppressed the growth of S. aureus during a challenge test on commercial ultra-high temperature milk inoculated with S. aureus ATCC29213. Eleven novel hydrophilic peptides (6 cationic and 5 anionic) were identified and the peptide EAGGGEDDKKKVE showed the most potent antibacterial activity. We conclude that the pepsin-hydrolyzed CGM peptide fraction showed potential to be utilized as a novel antimicrobial agent for the control of S. aureus in foods.

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酶解玉米面筋粉水解物的抗菌活性及抑制超高温加工牛奶中金黄色葡萄球菌的能力

这项工作的目的是确定分离出的玉米麸质粉（CGM）水解物馏分的抗菌特性和活性模式。从胃蛋白酶水解玉米麸质粉的反相液相色谱分离得到的 P1 馏分具有最强的抗菌活性，对金黄色葡萄球菌 ATCC29213 的最低抑菌浓度（MIC）为 1 mM，最低杀菌浓度（MBC）为 4 mM。P1 抗菌活性的动力学研究表明，在 1 倍 MIC 和 2 倍 MIC 的条件下，P1 在 8 小时内具有抑菌作用，而在 4 倍 MIC 的条件下则具有杀菌作用。共聚焦激光扫描显微镜观察到，1 倍 MIC 和 4 倍 MIC 的 P1 产物在暴露 8 小时后破坏了金黄色葡萄球菌膜的完整性。扫描电子显微镜和透射电子显微镜显示，金黄色葡萄球菌在接触 P1 产物后细胞表面受损，细胞质渗漏。同步辐射-傅立叶透射红外（SR-FTIR）微光谱分析显示，金黄色葡萄球菌细胞膜在接触 1 × MIC 的 P1 8 小时后，核酸、蛋白质和脂肪酸组成发生了变化。P1 的抗菌活性在 pH 值为 4.5-6.5 和温度为 40-100 ℃ 的范围内表现出稳定性。P1 的溶血活性相对较低，最高可达 8 mM。在对接种了金黄色葡萄球菌 ATCC29213 的商用超高温牛奶进行的挑战试验中，8 mM 的 P1 产物抑制了金黄色葡萄球菌的生长。我们发现了 11 种新型亲水肽（6 种阳离子肽和 5 种阴离子肽），其中肽 EAGGGEDDKKVE 的抗菌活性最强。我们得出的结论是，胃蛋白酶水解 CGM 多肽部分具有作为新型抗菌剂控制食品中金黄色葡萄球菌的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.