Effect of antimicrobial peptide APNT-6 produced by Bacillus natto on fresh-keeping of Litopenaeus vannamei at low temperature
| Autor: | Li-jun Sun, Deng Chujin, Huan-yan Du, De-feng Xu, Jian-rong Li, Huan-ming Liu, Dong Wang, Ya-ling Wang |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
chemistry.chemical_classification
medicine.drug_class Antibiotics Antimicrobial peptides Food spoilage Bacillus Peptide Management Monitoring Policy and Law Aquatic Science Biology Antimicrobial biology.organism_classification Microbiology chemistry.chemical_compound chemistry medicine Surfactin Ecology Evolution Behavior and Systematics Bacteria |
| Zdroj: | Journal of Fisheries of China. 36:1133 |
| ISSN: | 1000-0615 |
| DOI: | 10.3724/sp.j.1231.2012.27899 |
| Popis: | A new biological preservative—antimicrobial peptide APNT-6 produced by Bacillus natto NT-6 and purified by column chromatography will be applied in the fresh-keeping of Litopenaeus vannamei.Bacillus antimicrobial peptides are a series of lipopeptides substances produced by represented Bacillus strains of B.subtilis,B.amyloliquefaciens and B.natto,which include surfactin,iturin,fengycin,subtilin and so on.Numerous studies show that Bacillus antimicrobial peptides have a startling range of antimicrobial activities that can include action against most Gram-negative and Gram-positive bacteria,fungi,enveloped viruses,and eukaryotic parasites.Recently,our research group isolated a highly antibiotic activity and largely antimicrobial spectrum strain—B.natto NT-6 from the Chinese traditional food—lobster sauce.According to the mass spectrometry(ESI /MS /CID) analysis,we know the mainly antimicrobial substances produced by this strain is Bacillus antimicrobial peptides,mainly including surfactin,fengycin,and iturin(called after APNT-6).Through oral acute toxicity in mice we found that its LD 50 greater than 5000 mg/kg body weight,indicating that antimicrobial peptide APNT-6 has high food safety.In this paper,the antibacterial activities of antimicrobial peptide on spoilage organisms were determined by Oxford cup assay.Then the quality changes of L.vannamei during storage at(4±1) ℃ were investigated,including the pH,total volatile basic nitrogen(TVB-N),aerobic plate count(APC) and sensory assessment.The results showed that antimicrobial peptide APNT-6 can effectively inhibit 8 strains of spoilage organisms isolated from L.vannamei.During storage at(4±1) ℃,with the extension of storage time,the gradually increasing values of pH,TVB-N and APC of L.vannamei were observed during the 7 days storage.However,incubated 0.5 mg/mL antimicrobial peptide can effectively slow down the value increasing,which extends the shelf-life of L.vannamei by 2-3 days. |
| Databáze: | OpenAIRE |
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