前期研究发现,金属抗菌肽SIF4对金黄色葡萄球菌具有较好的抑菌活性,食品内外部因素变化对抗菌活性影响较少且具有较好的生物相容性。该试验以金黄色葡萄球菌为指示菌,考察了SIF4在以蛋白质、脂质和淀粉等为基质的模拟单/多组分食品体系中的抑菌稳定性。研究发现,SIF4在牛乳清蛋白(bovine whey protein, BWP)、大豆分离蛋白(soybean protein isolate, SPI)和花生分离蛋白(peanut protein isolate, PPI)等模拟蛋白质体系中有较好抑菌活性;菜籽油(rapeseed oil, RO)、花生油(peanut oil, PO)和大豆油(soybean oil, SO)等模拟脂质体系能协同增强抑菌活性,在模拟大米淀粉(rice starch, RS)、马铃薯淀粉(potato starch, PS)和玉米淀粉(corn starch, CS)等淀粉体系中也有较好抑菌活性;在BWP-SO体系中,试验组与对照组抑菌活性无显著差异,在BWP-PO体系中,试验组抑菌活性显著高于对照组(P<0.05),而在BWP-RO体系中,两者质量比为0.5∶1和1∶1时抑菌活性得到显著增强(P<0.05),在SPI-RO、SPI-SO和SPI-PO体系中,试验组抑菌活性显著高于对照组(P<0.05),在PPI-RO、PPI-SO和PPI-PO体系中,SIF4可保持较好抑菌稳定性或被不同强度增强;在RS-BWP体系中,试验组抑菌活性与对照组无显著差异,RS-SPI和RS-PPI体系两者质量比为1∶1或1∶2时,试验组抑菌活性显著高于对照组(P<0.05),PS-BWP、PS-SPI、PS-PPI以及CS-BWP、CS-SPI、CS-PPI体系中试验组抑菌活性与对照组无显著差异,在RS-RO、RS-SO、RS-PO和PS-RO、PS-SO、PS-PO体系中,SIF4具有较好抑菌稳定性或被不同程度增强,而在CS-RO、CS-SO和CS-PO体系中,试验组与对照组抑菌活性均无显著差异;SIF4在模拟3组分体系中均可保持较好抑菌稳定性。结果表明,SIF4在不同模拟食品体系中可保持较好抑菌稳定性,甚至被强化,可用于复杂食品体系的抗菌保鲜。
Previous studies confirmed that the metal antimicrobial peptide SIF4 had good antimicrobial activity against Staphylococcus aureus, and the changes of internal and external factors of food had little effect on the relative antimicrobial activity (RAMA) and had good biocompatibility. In this study, adopting S. aureus as the indicative bacterium, the antimicrobial stability (AMS) of SIF4 in several simulated single/multiple food systems that constructed using protein, lipid and starch as the matrix were investigated. Results showed that SIF4 had good AMS in simulated protein systems established by bovine whey protein (BWP), soybean protein isolate (SPI) or peanut protein isolate (PPI). Rapeseed oil (RO), peanut oil (PO) and soybean oil (SO) lipid systems could synergistically enhance RAMA. SIF4 also had good AMS in simulated starch systems, such as rice starch system, potato starch system and corn starch system. There was no significant difference for the RAMA of SIF4 between the experimental group and control group (P>0.05) in simulated BWP-SO system, and the RAMA of the experimental group was significantly higher than the control group in BWP-PO system (P<0.05), but for the simulated BWP-RO system, significant difference was only detected when the BWP∶RO were 0.5∶1 and 1∶1(P>0.05). The RAMA of the experimental group was significantly higher than that of the control in simulated SPI-RO, SPI-SO and SPI-PO system (P<0.05). SIF4 could maintain good AMS or be enhanced with different extents in PPI-RO, PPI-SO and PPI-PO simulated system. There was no significant difference, for RAMA, between the experimental group and the control group in simulated RS-BWP system. When RS:SPI and RS:PPI were 1∶1 or 1∶2, the RAMA of the experimental group was significantly higher than that of the control (P<0.05) in simulated RS-SPI and RS-PPI system. There was no significant difference for RAMA in simulated PS-BWP、PS-SPI, PS-PPI, CS-BWP, CS-SPI and CS-PPI simulated system. SIF4 could maintain good AMS or RAMA, and could be enhanced in simulated RS-RO, RS-SO, RS-PO, PS-RO, PS-SO and PS-PO simulated system, but no significant difference was detected between the experimental group and the control in simulated CS-RO, CS-SO and CS-PO system. SIF4 also posed good AMS in simulated protein-starch-lipid system. All results indicated that SIF4 had good AMS or could be enhanced in tested simulated food systems, and can be used as a potential antimicrobial preservative agent in complex food systems.
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