Antibacterial activity of papain hydrolysed camel whey and its fractions

Mahmoud Abdel-Hamid, Hanan A. Goda, Cristian De Gobba, Håvard Jenssen, Ali Osman

Publikation: Bidrag til tidsskriftTidsskriftartikelpeer review

Abstract

Camel whey (ON) was hydrolysed with papain from Carica papaya and fractionated by size exclusion chromatography (SEC). The antibacterial activity of the CW, camel whey hydrolysate (CWH) and the obtained SEC-fractions was assessed using the disc-diffusion method. The CWH exhibited significantly higher antibacterial activity than the unhydrolysed ON. SEC-F2 (fraction 2) exhibited the highest antibacterial activity against Staphylococcus aureus, whereas Escherichia coli was the least affected. Transmission electron microscopy (TEM) micrographs showed that the SEC-F2 caused changes in the treated bacterial cells. Additionally, LC/MS analysis was used to characterise the peptides profile of CW, CWH and SEC-F2. Two major peptides (414.05 and 456.06 Da mass) were detected in OATH and SEC-F2, with higher concentration in the latter. This study has demonstrated that hydrolysis of ON with papain generates a wide range of potent antibacterial peptides against selected pathogenic bacteria.
OriginalsprogEngelsk
TidsskriftInternational Dairy Journal
Vol/bind61
Sider (fra-til)91-98
ISSN0958-6946
DOI
StatusUdgivet - 2016

Emneord

  • ENZYME-INHIBITORY PEPTIDES
  • MILK-PROTEINS
  • LISTERIA-MONOCYTOGENES
  • ANTIMICROBIAL PEPTIDES
  • ANTIOXIDANT ACTIVITIES
  • SCAVENGING ACTIVITY
  • BIOACTIVE PEPTIDES
  • ESCHERICHIA-COLI
  • LACTOFERRIN
  • CASEIN

Citer dette