Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on Controlling <i>L. monocytogenes</i> Inoculated in Surimi Noodle

Xiao, Jianhui; Niu, Liya

doi:10.1111/1750-3841.13104

Cited by 13 publications

(7 citation statements)

References 34 publications

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“…Hence, F1 depicted multiple cell targets in the killing of E. coli. Xiao and Niu (2015) verified the production of the antilisterial peptides released by enzymatic hydrolysis from grass carp proteins and then evaluated their antilisterial activity against L. monocytogenes inoculated in surimi noodle for storage at 4 and 25 °C up to 20 days. The results indicated that antilisterial peptides produced by enzymatic hydrolysis from grass carp proteins can inhibit the growth of L. monocytogenes in surimi noodle, which was useful as natural food preservatives of meat products.…”

Section: Resultsmentioning

confidence: 98%

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

et al. 2018

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Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were described. In this study, we report the spectrum of activity, molecular mass, structural identity and mechanism of action of additional six antilisterial peptides produced by Lb. sakei 2a, detected in a 24 h-culture in MRS broth submitted to acid treatment (pH 1.5) and proper fractionation and purification steps for obtention of free and cell-bound proteins. The six peptides presented similarity to different ribosomal proteins of Lb. sakei subsp sakei 23K and the molecular masses varied from 4.6 to 11.0 kDa. All peptides were capable to increase the efflux of ATP and decrease the membrane potential in Listeria monocytogenes. The activity of a pool of the obtained antilisterial compounds [enriched active fraction (EAF)] against Listeria monocytogenes in a food model (meat gravy) during refrigerated storage (4 °C) for 10 days was also tested and results indicated that the populations of L. monocytogenes in the food model containing the acid extract remained lower than those at time 0-day, evidencing that the acid extract of a culture of Lb. sakei 2a is a good technological alternative for the control of growth of L. monocytogenes in foods.

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Section: Resultsmentioning

confidence: 98%

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

et al. 2018

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“…Its muscle and skin hydrolysates were reported to show angiotensin‐I converting enzyme (ACE) inhibition (Yi et al., 2016 ) and antioxidant activities (Chen et al., 2016 ). The antilisterial peptides derived from grass carp proteins can efficiently inhibit the growth of L. monocytogenes in surimi noodle (Xiao & Niu, 2015 ). Furthermore, a novel excellent ACE inhibitory peptide Val‐Ala‐Pro (Chen et al., 2012 ) and a potent antioxidant peptide Pro‐Ser‐Lys‐Tyr‐Glu‐Pro‐Phe‐Val (Zhao et al., 2008 ) were isolated from the grass carp protein hydrolysates prepared with alcalase.…”

Section: Introductionmentioning

confidence: 99%

“…The antilisterial peptides derived from grass carp proteins can efficiently inhibit the growth of L. monocytogenes in surimi noodle (Xiao & Niu, 2015). Furthermore, a novel excellent ACE inhibitory peptide Val-Ala-Pro (Chen et al, 2012) and a potent antioxidant peptide Pro-Ser-Lys-Tyr-Glu-Pro-Phe-Val (Zhao et al, 2008) were isolated from the grass carp protein hydrolysates prepared with alcalase.…”

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confidence: 99%

Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect

Jia

Zhu

Zhang

et al. 2022

Food Science & Nutrition

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Reactive oxygen species (ROS), for instance hydroxyl free radical, hydrogen peroxide, and singlet oxygen are normal products of cellular respiration or as a response of human body to ultraviolet (UV) radiation, chemical agents, and thermal stress. But overformation or accumulation of ROS will trigger oxidative stress, which is related to many human diseases, such as cardiovascular diseases (Petyaev et al., 2018), cancers (Diehn et al., 2009, diabetes, aging and neurodegenerative diseases (Sarmadi & Ismail, 2010), etc. Therefore, it is

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“…38 Xiao et al hydrolyzed grass carp with neutral protease, and the obtained grass carp protein hydrolysates effectively inhibited the growth of Listeria monocytogenes in surimi noodles, which could be used as a natural preservative for the storage and distribution of meat products. 39 A novel antibacterial peptide LCH4 was found in the hemoglobin sequence of Larimichthys crocea. It reduced the biofilm formation rate of Staphylococcus aureus and Vibrio parahemolyticus and had a strong inhibitory effect on the growth of pathogenic bacteria in soy sauce, and no cytotoxic effect on normal human liver cells, which made LCH4 a good application prospect as a food preservative.…”

Section: Gelationmentioning

confidence: 99%

Industrial Application of Protein Hydrolysates in Food

Tang

et al. 2023

J. Agric. Food Chem.

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Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.

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Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on Controlling L. monocytogenes Inoculated in Surimi Noodle

Abstract: The results of this study indicated that antilisterial peptides generated via neutrase from grass carp proteins can efficiently inhibit the growth of L. monocytogenes in surimi noodle, which was useful as natural preservatives for storage and distribution of meat based products.

Cited by 13 publications

References 34 publications

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a

Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect

Industrial Application of Protein Hydrolysates in Food

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