中国食品学报2023，Vol.23Issue(12)：247-254,8.DOI:10.16429/j.1009-7848.2023.12.026
酒糟大黄鱼抗菌肽FAH34的抑菌活性及热稳定性
Antibacterial Activity,Mechanism and Thermal Stability of Antibacterial Peptide FAH34 from Distiller's Grains Larimichthys crocea
摘要
Abstract
Vibrio parahaemolyticus is a foodborne pathogen of high risk in marine foods.In this study,an antimicrobial peptide designated FAH34(amino acid sequence:KTISFILK)was identified from distiller's grains Larimichthys crocea,and its thermal stability,antibacterial activity,and mechanism of action against V.parahaemolyticus explored.Peptide FAH34 had a minimum inhibitory concentration(MIC)of 7.80 μg/mL,while time-kill analysis showed that bacteria num-bers decreased time-dependently from 5.06 lg(CFU/mL)to 0 lg(CFU/mL)within 3 h upon treatment with FAH34.Trans-mission electron microscopy examination revealed that FAH34 caused the destruction of bacteria membranes resulting in the leakage of bacterial contents.Besides,heat treatment(80℃ for 30 min or 121 ℃ for 15 min)of FAH34 did not sig-nificantly affect its antibacterial activity.Moreover,peptide FAH34(with and without heat treatment)did not significantly affect the viability of LO2 cells.Additionally,FAH34 could reduce bacteria(V.parahaemolyticus)counts to 0-0.40 lg(CFU/mL)in fish and marinade.These findings indicate that peptide FAH34 can be used as a biological preservative a-gainst V.parahaemolyticus in fermented foods or thermally processed foods.关键词
大黄鱼/热稳定性/抗菌肽/副溶血性弧菌/抑菌机制Key words
Larimichthys crocea/thermal stability/antimicrobial peptides/Vibrio parahaemolyticus/antibacterial mecha-nism引用本文复制引用
李若冰,刘嘉鑫,金日天,翁武银,张志刚,杨燊..酒糟大黄鱼抗菌肽FAH34的抑菌活性及热稳定性[J].中国食品学报,2023,23(12):247-254,8.基金项目
国家重点研发计划项目(2020YFD09009) （2020YFD09009）
