Inhibitory effect of milk-derived peptide αS2-casein151-181 against spore-forming bacteria

Liu, Yufang; Ma, Yuelu; Hou, Chen; Song, Shujie

doi:10.1016/j.idairyj.2020.104651

Cited by 6 publications

(1 citation statement)

References 29 publications

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“…In our previous study, two milk-derived antimicrobial peptides TKLTEEEKNRLNFLKKISQRYQKFALPQYLK and TVYQHQKAMKPWIQPKTKVIPYVRYL corresponding to α s2 -casein 151 − 181 and α s2 -casein 182 − 207 were newly identi ed by virtual screening of the indigenous bovine milk peptide pro le (Liu et al 2015). These two peptides exhibited high antimicrobial effect on both Gram-positive and Gram-negative bacteria with minimum inhibitory concentration values ranging from 2.7 µM to 21.4 µM, and thus, had potential to be surrogates for nisin as food preservative (Liu et al 2020). To improve the antimicrobial properties of the edible lm, these two milk-derived antimicrobial peptides were used in combination with whey protein in this study, as they could inhibit both Gram-positive and Gram-negative bacteria and might make up for the de ciency of nisin.…”

Section: Introductionmentioning

confidence: 99%

Active whey protein film containing milk-derived antimicrobial peptide for microbial control in soft cheese

Zhang

Yang

Wang

et al. 2022

Preprint

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The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151 − 181 and αs2-casein182 − 207) and compare their effectiveness on the control of microbiological contamination in soft cheese with edible films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservative in dairy products. Antimicrobial peptides in whey protein films caused an increase of film thickness, opaqueness and water vapor barrier properties, but decreased the mechanical properties. Whey protein film incorporated with αs2-casein151 − 181 could inhibit the growth of yeasts and moulds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited the significantly inhibitory activity against the development of a mixed culture (E. coli and B. subtilis) in the cheese due to a superficial contamination during the storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than its direct application in solution. In addition, films containing αs2-casein151 − 181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. Development of antimicrobial packaging on the basis of whey protein could be one effective way to reduce environment unfriendly plastic and whey protein waste for further application.

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Section: Introductionmentioning

confidence: 99%