Antimicrobial peptides sourced from post-butter processing waste yak milk protein hydrolysates

Pei, Jinjin; Jiang, Hai; Li, Xinsheng; Jin, Wengang; Tao, Yanduo

doi:10.1186/s13568-017-0497-8

Cited by 16 publications

(10 citation statements)

References 25 publications

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“…In a study by Pei et al (2017), waste yak milk, produced as a by-product during production of yak butter, was hydrolyzed by pepsin, and the hydrolysates produced were found to possess antimicrobial activity. On further purification and analysis, two peptides were identified in the hydrolysate responsible for the antimicrobial activity, namely, RVMFKWA and KVISMI.…”

Section: Yakmentioning

confidence: 99%

“…On further purification and analysis, two peptides were identified in the hydrolysate responsible for the antimicrobial activity, namely, RVMFKWA and KVISMI. These peptides exhibited antimicrobial activities against bacteria such as E. coli, Listeria innocua, Salmonella paratyphi, and Enterobacter cloacae, as well as against certain fungi (Pei et al 2017).…”

Section: Yakmentioning

confidence: 99%

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A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

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Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. Graphical abstract

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Section: Yakmentioning

confidence: 99%

Section: Yakmentioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…It is an important food for Tibetans because of its rich nutritional profile and unique flavor. Different from other butter in daily life, yak butter has a high fat content derived from yak milk, has a bright yellow color, and is fermented by natural inoculation (Pei et al, 2017). Additionally, it is also the main ingredient of yak butter tea, a traditional drink in the Tibetan Plateau region (Li et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Prevalence and characterization of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus isolated from retail yak butter in Tibet, China

Zhang

Liu

Zhang

et al. 2021

Journal of Dairy Science

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This study aimed to investigate the prevalence, molecular characteristics and antibiotic resistance of Staphylococcus aureus isolates from yak butter in Tibet, China. A total of 218 yak butter samples were collected from retail stores in Tibet and screened for Staph. aureus. Furthermore, the virulence genes, resistance genes, antimicrobial susceptibility, and molecular typing [pulsed-field gel electrophoresis (PFGE), multilocus sequence typing, and staphylococcal protein A (spa) typing] of Staph. aureus isolates were detected. The results showed that 12.4% of yak butter samples were contaminated with Staph. aureus, including 5 samples positive for methicillin-resistant Staph. aureus (MRSA). Among all isolates, 96.3% harbored one or more virulence genes, including classical (sea and sec), novel enterotoxin-encoding genes (seh, sek, sel, and seq), and hemolysin genes (hla and hld). All isolates were resistant to at least 2 different antibiotic classes, and the isolates were most commonly resistant to sulfonamides, β-lactams, and erythromycin. For resistance genes, blaZ (74.1%) was most frequently detected, followed by dfrG (51.9%), erm(B) (22.2%), mecA (18.5%), tet(K) (14.8%), aph(2″)-Ia, aph(3′)-III, and ant(6)-Ia (11.1% for each), and erm(C) (7.4%). We detected 8 spa types, 6 sequence types (ST), and 5 clonal complex (CC) types. In addition, 1 isolate of Staph. aureus was nontypeable. We found that CC1-ST1-t559 (55.6%) was the most predominant clone, followed by CC59-ST59-t437 (11.1%), CC5-ST5-t002 (7.4%), CC1-ST1, CC1-ST1-t114, CC1-ST573-t4938, CC1-ST573-t8915, CC30-ST30-t021, and CC25-ST25-t167 (3.7% for each). For PFGE typing, a total of 5 clusters and 15 pulsotypes were generated, and some isolates from different samples showed indistinguishable pulsotypes. Our findings suggest that yak butter produced in Tibet, China, could be contaminated by Staph. aureus strains, including MRSA strains, carrying various virulence and resistance genes, representing multiple antimicrobial resistance phenotypes. The presence of potentially virulent and antibiotic-resistant Staph. aureus strains in yak butter poses a potential threat to consumers, and appropriate measures need to be taken in the production chain to reduce the occurrence of Staph. aureus in yak butter.

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“…Antimicrobial peptides are usually thermally stable with good water solubility, broad-spectrum sterilization, and even have the ability to kill fungi and protozoa (Nizet et al, 2001). To date, numerous antimicrobial peptides have been isolated from plants, fish, milk, bacteria, and insects (Pei, Hai, Li, Jin, & Tao, 2017;Pei et al, 2018). Due to the limited amount of natural antimicrobial peptides in organisms and the high cost of chemical synthesis, producing novel natural antimicrobial peptides with bioengineering methods has become an urgent task in the field of medicine and functional foods (Nguyen, Haney, & Vogel, 2011).…”

Section: Introductionmentioning

confidence: 99%

Isolation and purification of a novel antimicrobial peptide fromPorphyra yezoensis

et al. 2019

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We aimed to isolate antimicrobial peptides from Porphyra yezoensis. Enzymatic hydrolysate of P. yezoensis was purified by ultrafiltration, molecular sieve chromatography, and ion exchange chromatography sequentially. A novel peptide with strong antimicrobial activity against Staphylococcus aureus was isolated and the amino acid sequence was identified to be Thr‐Pro‐Asp‐Ser‐Glu‐Ala‐Leu (TPDSEAL). Physical and chemical properties and antimicrobial activity of the peptide were determined. The antimicrobial mechanism was studied. The antimicrobial activity of TPDSEAL kept stable under acidic or basic conditions, high temperature, and ultraviolet radiation. The antimicrobial mechanism of antimicrobial peptides may damage the cell wall and membrane, and enhance the permeability of cells, which leads to the outflow of intracellular substances and death of bacteria. This study provides novel insight into the preparation of marine‐derived antimicrobial peptides. Practical applications Antimicrobial peptides, which act as defensive weapons against microbes, have been broadly used as food additives in food industry. Due to the limited amount of natural antimicrobial peptides in organisms and the high cost of chemical synthesis, producing novel natural antimicrobial peptides with bioengineering methods has become an urgent task. In the present study, we prepared a novel antimicrobial peptide from pepsin‐digested hydrolysate of Porphyra yezoensis using ultrafiltration, molecular sieve chromatography, ion exchange chromatography, and mass spectrometry analysis. A novel peptide with strong antimicrobial activity against Staphylococcus aureus was isolated and the amino acid sequence was identified to be Thr‐Pro‐Asp‐Ser‐Glu‐Ala‐Leu (TPDSEAL). The identified peptide exhibits great stability under acidic or basic conditions, high temperature, and ultraviolet radiation. Mechanism revealed that TPDSEAL treatment may damage the cell wall and membrane, enhance the permeability of cells, and lead to the death of bacteria. Our study provides the novel insight into the preparation of marine‐derived antimicrobial peptides.

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Antimicrobial peptides sourced from post-butter processing waste yak milk protein hydrolysates

Cited by 16 publications

References 25 publications

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Prevalence and characterization of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus isolated from retail yak butter in Tibet, China

Isolation and purification of a novel antimicrobial peptide fromPorphyra yezoensis

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