Preparation and Isolation of Antibacterial Peptides from Wulnut Dregs Protein

LIU Dongwei; YUAN Weiqiong; LIU Mei; WANG Xiaoxue; LV Zhaolin

doi:10.13386/j.issn1002-0306.2019110084

Volume 42 Issue 2

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(2): 185-191. > DOI: 10.13386/j.issn1002-0306.2019110084

LIU Dongwei, YUAN Weiqiong, LIU Mei, WANG Xiaoxue, LV Zhaolin. Preparation and Isolation of Antibacterial Peptides from Wulnut Dregs Protein[J]. Science and Technology of Food Industry, 2021, 42(2): 185-191. DOI: 10.13386/j.issn1002-0306.2019110084

Citation:

PDF (1743 KB)

Preparation and Isolation of Antibacterial Peptides from Wulnut Dregs Protein

1. College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China;
2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100019, China;
3. Biology Center of Beijing Forestry University, Beijing 100083, China;
4. Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing 100083, China

More Information

Received Date: November 10, 2019
Available Online: January 20, 2021

Graphical Abstract

Abstract

Abstract

The preparation process of walnut dregs protein enzymatic bacteriostatic peptide with antibacterial activity was explored. In this experiment,walnut dregs,a by-product of walnut kernel after extraction of oil was used as raw materials to obtain walnut protein antibacterial peptide by enzymatic hydrolysis,the preparation process was optimized and the antibacterial peptide was further purified. The inhibitory effect of the antibacterial peptide against Escherichia coli,Staphylococcus aureus and Bacillus subtilis were tested,and the antibacterial peptide component with the best bacteriostatic effect was selected. The results showed that,the optimal conditions for the pepsin enzymatic hydrolysis process were:Temperature of 54 ℃,pH of 3.46,enzyme dosage of 5475.71 U/g,which exhibited the highest degree of protein hydrolysis,up to 13.99%. The separation and purification of enzymatic peptides were carried out by ultrafiltration technology,and four enzymatic peptides with different molecular weights. The bacteriostatic experiments showed that the antibacterial effect of H-Ⅱ(molecular weight 3~10 kDa)was significantly higher than that of other molecular weight ranges(P<0.05). This study would provide the data support for the in-depth research and the development of walnut meal.
- antibacterial peptide,
- walnut dregs protein,
- enzymatic hydrolysi,
- isolation and purification,
- antibacterial activity

FullText(HTML)

References (30)

References

[1]	Jahanban-Esfahlan A,Ostadrahimi A,Tabibiazar M,et al. A Comprehensive review on the chemical constituents and functional uses of walnut(Juglans spp.)Husk[J]. International Journal of Molecular Sciences,2019,20(16):3920.
[2]	Feng X,Zhou H,Zulfiqar S,et al. The Phytogeographic history of common walnut in China[J]. Frontiers in Plant Science,2018,9,1399.
[3]	Zhao P,Zhou H J,Potter D,et al. Population genetics,phylogenomics and hybrid speciation of Juglans in China determined from whole chloroplast genomes,transcriptomes,and genotyping-by-sequencing(GBS)[J]. Molecular Phylogenetics and Evolution,2018,126:250-265.
[4]	Patras A,Dorobantu P. Physical and chemical composition of some walnut(Juglans regia L)biotypes from Moldavia[J]. Lucrari Stiintifice,2010,53(2)57-60.
[5]	Ghasemi K,Ghasemi Y,Ehteshamnia A,et al. Influence of environmental factors on antioxidant activity,phenol and flavonoids contents of walnut(Juglans regia L.)green husks[J]. Journal of Medicinal Plants Research,2011,5(7):1128-1133.
[6]	赵见军,张润光,马玉娟,等. 核桃粕中蛋白提取工艺的优化[J]. 食品科学,2014,35(18):40-46.
[7]	张缓. 核桃粕水解蛋白的制备及其特性研究[D]. 保定:河北农业大学,2018.
[8]	Liu D,Chen X,Huang J,et al. Generation of bioactive peptides from duck meat during post-mortem aging[J]. Food Chemistry,2017,237:408-415.
[9]	张明艳. 油菜籽来源抗氧化肽RAP对糖尿病肾脏纤维化作用及其机制研究[D]. 兰州:兰州大学,2018.
[10]	梁英. 抗菌肽的来源及应用[J].动物营养学报,2014,26(1):7-16.
[11]	赵连静. 螺旋型抑菌肽的疏水性对抗细菌与抗真菌活性的影响比较[D]. 长春:吉林大学,2013.
[12]	Cassone M,Otvos L. Synergy among antibacterial peptides and between peptides and small-molecule antibiotics[J]. Expert Review of Anti-Infective Therapy,2010,8(6):703-716.
[13]	贾英民,刘杨柳,陈洲. 抑菌肽研究现状及其在食品安全中的应用前景[J]. 食品科学技术学报,2017,35(6):1-9.
[14]	Hongli J I,Gheysen G,Ullah C,et al. The role of thionins in rice defence against root pathogens[J]. Molecular Plant Pathology,2015,16(8):870-881.
[15]	庞广昌,潘葳,陈庆森. 不同蛋白酶水解酪蛋白类大分子底物的规律研究[J]. 食品科学,2004,25(3):36-43.
[16]	Wang C K,Colgrave M L,Ireland D C,et al. Despite a conserved cystine knot motif,different cyclotides have different membrane binding modes[J]. Biophysical Journal,2009,97(5):1471-1481.
[17]	Wang C,Song W,Jiang L,et al. Purification and identification of an ACE-inhibitory peptide from walnut protein hydrolysate[J]. European Food Research & Technology,2014,239(2):333-338.
[18]	Zou T B,He T P,Li H B,et al. The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins[J].Molecules,2015,21(1):72.
[19]	Fang L,Ren D,Cui L,et al. Antifatigue,antioxidant and immunoregulatory effects of peptides hydrolyzed from manchurian walnut(Juglans mandshurica Maxim.)on mice[J]. Grain & Oil Science and Technology,2018,1(1):44-52.
[20]	熊清权,李志成,童伟,等. 牛乳酪蛋白初级抗菌肽粉乳基料的制备[J]. 乳业科学与技术,2012,35(2):12-16.
[21]	Zhao J J,Zhuang R G,Ma Y J,et al. Optimization of protein extraction from walnut dregs[J]. Food Science,2014,35(18):40-46.
[22]	Zhuang Y L,Wang S L,Liang S L,et al. Process research on low fat high protein walnut powder made by degreased walnut dregs[J]. Food Science,2004,25(9):218-219.
[23]	李艳伏. 核桃粕多肽提取分离及功能特性研究[D]. 杨凌:西北农林科技大学,2008.
[24]	姜莉,徐怀德,陈金海. 中性蛋白酶对核桃蛋白水解条件的优化研究[J]. 中国油脂,2013,38(4):22-25.
[25]	侯雅坤. 核桃活性肽体外抗氧化活性及ACE抑制活性的研究[D]. 北京:北京林业大学,2012.
[26]	黄焕,王欣,刘宝林. 鱼鳞胶原蛋白水解度两种测定方法的比较[J]. 食品工业科技,2010,31(3):354-356.
[27]	中华人民共和国卫生部. GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社.
[28]	Cano M P,Hernandez A,Ancos B DE. High pressure and temperature effects on enzyme inactivation in strawberry and orange products[J]. Journal of Food Science,1997,62(1):85-88.
[29]	刘亚南,张志胜,佟海菊,等. 响应面法优化中性蛋白酶提取牡蛎牛磺酸酶解工艺条件[J]. 食品科学,2011,32(14):25-28.
[30]	陈莉,屠康,王海,等. 采用响应曲面法对采后红富士苹果热处理条件的优化[J]. 农业工程学报,2006,22(2):159-163.