Antibacterial peptides generated by Alcalase hydrolysis of goat whey

Ali Osman; Hanan A Goda; Mahmoud Abdel-Hamid; Sanaa M. Badran; Jeanette Otte

doi:10.1016/j.lwt.2015.08.043

Antibacterial peptides generated by Alcalase hydrolysis of goat whey

Ali Osman, Hanan A Goda, Mahmoud Abdel-Hamid, Sanaa M. Badran, Jeanette Otte

46 Citations (Scopus)

Abstract

Goat whey hydrolysates were produced from goat whey using Alcalase® from Bacillus licheniformis. The goat whey hydrolysate (GWH) with the highest degree of hydrolysis was fractionated by size exclusion chromatography (SEC), and the antibacterial activity of the GWH and the obtained SEC-fractions were evaluated using the disc diffusion method. The results showed that the GWH exhibited significantly higher antibacterial activity than the unhydrolysed goat whey. Among all SEC fractions obtained, only SEC-F₂ and SEC-F₃ showed antibacterial activity against the tested bacteria. SEC-F₃ exhibited the highest antibacterial effectiveness against Escherichia coli and Bacillus cereus with MIC values of 0.09 and 0.03 mg/mL respectively, whereas, SEC-F₃ and SEC-F₂ had comparable MIC values against Staphylococcus aureus (~0.02 mg/mL). Transmission electron microscopy showed that the GWH caused changes in the bacterial cells affected. Additionally, LC-MS analysis was used to characterize the peptides of GWH and SEC-F₃. Two major peptides were detected in GWH and SEC-F₃, with higher concentration in the latter, having masses of 730 and 1183 Da, respectively. These results suggest that hydrolysis of goat whey by Alcalase is an easy tool to enhance its antibacterial activities. GWH and its effective antibacterial fractions may be used to control the undesirable bacteria in food and improve its safety.

Original language	English
Journal	L W T- Food Science and Technology
Volume	65
Pages (from-to)	480-486
Number of pages	7
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2015.08.043
Publication status	Published - 2016

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@article{749f8af4e2134758b9c8bb3520a8553f,

title = "Antibacterial peptides generated by Alcalase hydrolysis of goat whey",

abstract = "Goat whey hydrolysates were produced from goat whey using Alcalase{\textregistered} from Bacillus licheniformis. The goat whey hydrolysate (GWH) with the highest degree of hydrolysis was fractionated by size exclusion chromatography (SEC), and the antibacterial activity of the GWH and the obtained SEC-fractions were evaluated using the disc diffusion method. The results showed that the GWH exhibited significantly higher antibacterial activity than the unhydrolysed goat whey. Among all SEC fractions obtained, only SEC-F2 and SEC-F3 showed antibacterial activity against the tested bacteria. SEC-F3 exhibited the highest antibacterial effectiveness against Escherichia coli and Bacillus cereus with MIC values of 0.09 and 0.03 mg/mL respectively, whereas, SEC-F3 and SEC-F2 had comparable MIC values against Staphylococcus aureus (~0.02 mg/mL). Transmission electron microscopy showed that the GWH caused changes in the bacterial cells affected. Additionally, LC-MS analysis was used to characterize the peptides of GWH and SEC-F3. Two major peptides were detected in GWH and SEC-F3, with higher concentration in the latter, having masses of 730 and 1183 Da, respectively. These results suggest that hydrolysis of goat whey by Alcalase is an easy tool to enhance its antibacterial activities. GWH and its effective antibacterial fractions may be used to control the undesirable bacteria in food and improve its safety.",

author = "Ali Osman and Goda, {Hanan A} and Mahmoud Abdel-Hamid and Badran, {Sanaa M.} and Jeanette Otte",

year = "2016",

doi = "10.1016/j.lwt.2015.08.043",

language = "English",

volume = "65",

pages = "480--486",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

}

TY - JOUR

T1 - Antibacterial peptides generated by Alcalase hydrolysis of goat whey

AU - Osman, Ali

AU - Goda, Hanan A

AU - Abdel-Hamid, Mahmoud

AU - Badran, Sanaa M.

AU - Otte, Jeanette

PY - 2016

Y1 - 2016

N2 - Goat whey hydrolysates were produced from goat whey using Alcalase® from Bacillus licheniformis. The goat whey hydrolysate (GWH) with the highest degree of hydrolysis was fractionated by size exclusion chromatography (SEC), and the antibacterial activity of the GWH and the obtained SEC-fractions were evaluated using the disc diffusion method. The results showed that the GWH exhibited significantly higher antibacterial activity than the unhydrolysed goat whey. Among all SEC fractions obtained, only SEC-F2 and SEC-F3 showed antibacterial activity against the tested bacteria. SEC-F3 exhibited the highest antibacterial effectiveness against Escherichia coli and Bacillus cereus with MIC values of 0.09 and 0.03 mg/mL respectively, whereas, SEC-F3 and SEC-F2 had comparable MIC values against Staphylococcus aureus (~0.02 mg/mL). Transmission electron microscopy showed that the GWH caused changes in the bacterial cells affected. Additionally, LC-MS analysis was used to characterize the peptides of GWH and SEC-F3. Two major peptides were detected in GWH and SEC-F3, with higher concentration in the latter, having masses of 730 and 1183 Da, respectively. These results suggest that hydrolysis of goat whey by Alcalase is an easy tool to enhance its antibacterial activities. GWH and its effective antibacterial fractions may be used to control the undesirable bacteria in food and improve its safety.

AB - Goat whey hydrolysates were produced from goat whey using Alcalase® from Bacillus licheniformis. The goat whey hydrolysate (GWH) with the highest degree of hydrolysis was fractionated by size exclusion chromatography (SEC), and the antibacterial activity of the GWH and the obtained SEC-fractions were evaluated using the disc diffusion method. The results showed that the GWH exhibited significantly higher antibacterial activity than the unhydrolysed goat whey. Among all SEC fractions obtained, only SEC-F2 and SEC-F3 showed antibacterial activity against the tested bacteria. SEC-F3 exhibited the highest antibacterial effectiveness against Escherichia coli and Bacillus cereus with MIC values of 0.09 and 0.03 mg/mL respectively, whereas, SEC-F3 and SEC-F2 had comparable MIC values against Staphylococcus aureus (~0.02 mg/mL). Transmission electron microscopy showed that the GWH caused changes in the bacterial cells affected. Additionally, LC-MS analysis was used to characterize the peptides of GWH and SEC-F3. Two major peptides were detected in GWH and SEC-F3, with higher concentration in the latter, having masses of 730 and 1183 Da, respectively. These results suggest that hydrolysis of goat whey by Alcalase is an easy tool to enhance its antibacterial activities. GWH and its effective antibacterial fractions may be used to control the undesirable bacteria in food and improve its safety.

U2 - 10.1016/j.lwt.2015.08.043

DO - 10.1016/j.lwt.2015.08.043

M3 - Journal article

SN - 0023-6438

VL - 65

SP - 480

EP - 486

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

ER -

Antibacterial peptides generated by Alcalase hydrolysis of goat whey

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