Activity of dermaseptin K4-S4 against foodborne pathogens
Autor: | Amram Mor, Tali Rydlo, Sima Yaron, Dina Shachar |
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Rok vydání: | 2003 |
Předmět: |
Physiology
Listeria Peptide Microbial Sensitivity Tests medicine.disease_cause Biochemistry Amphibian Proteins Microbiology Cellular and Molecular Neuroscience chemistry.chemical_compound Minimum inhibitory concentration Endocrinology medicine Escherichia coli chemistry.chemical_classification Growth medium Dermaseptin biology Bacteria Dose-Response Relationship Drug Temperature Salmonella enterica Pathogenic bacteria Bacterial Infections Hydrogen-Ion Concentration biology.organism_classification Kinetics chemistry Amino Acid Substitution Food Microbiology Salts Antibacterial activity Antimicrobial Cationic Peptides |
Zdroj: | Peptides. 24(11) |
ISSN: | 0196-9781 |
Popis: | Dermaseptin S4 and its substituted derivative K(4)-S4 were investigated against various food-related pathogenic bacteria in culture media. K(4)-S4, but not the native peptide displayed significant growth inhibitory activity against all bacteria tested. Next, activity of K(4)-S4 against Escherichia coli O157:H7 was defined in terms of milieu dependencies. Salt-dependent kinetic studies in growth medium indicated that the peptide's antibacterial activity is maintained at fairly high (up to 600mM) NaCl concentrations but inhibited at higher concentrations. Similarly, antibacterial activity was reduced at high but not low pH conditions. Importantly, antibacterial activity was significantly maintained at temperatures lower than 37 degrees C and significantly enhanced at 42 degrees C. With respect to bactericidal kinetics, negative cultures were obtained in LB as well as in commercial apple juice, respectively, within 1 and 2h treatment, at twice the minimal inhibitory concentration (MIC) value. Overall, the data collected is indicative of a certain interest for dermaseptin derivatives as potential food preservatives. |
Databáze: | OpenAIRE |
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