Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 181 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029965

Effects of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF4 and its biocompatibility

  • XIAO Huaiqiu ,
  • LI Yuzhen ,
  • LIN Qinlu ,
  • ZHAO Mouming ,
  • CAO Dan
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  • 1(School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou 412000,China)
    2(College of Food Science and Engineering, South China University of Technology, Guangzhou 510000,China)
    3(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004,China)

Received date: 2021-11-11

  Revised date: 2021-12-09

  Online published: 2022-08-19

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Abstract

To clarify the influence of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF4, adopting Staphylococcus aureus as the indicative bacteria, the effects of temperature, pH, metal cation, protease, repeated freeze-thaw cycles and chemical reagent on antimicrobial activity were investigated, and its biocompatibility was also studied. Results showed that SIF4 had good thermal-stability and pH-stability, it remained (92.68±0.40)% anti-microbial activity after 121 ℃ treatment, and more than (99.45±0.40)% antimicrobial activity after being treated in pH 2-8. Several metal cations, such as Ca2+, Mg2+, K+ and Na+ had no significant effect on its antimicrobial activity (P>0.05). After being treated with pepsin, trypsin and proteinase K, SIF4 still maintained high antimicrobial activity, which indicated that SIF4 had good enzyme tolerance. SIF4 had good freeze-thaw stability since it maintained high antimicrobial activity, up to (99.00±0.81)%, after 6 times of freeze-thaw; EDTA and Tween-80 treatment had no significant effect on its antimicrobial activity (P>0.05), low concentration of SDS and urea treatment had no significant effect on its antimicrobial activity (P>0.05), and the antimicrobial activity decreased slightly after high concentration treatment of SDS and urea. SIF4 had good biocompatibility with red blood cells. All results indicated that SIF4 had good tolerance to the changes of food internal and external factors and good biocompatibility, and can be used as a new antimicrobial agent in food antimicrobial preservation.

Key words： metal antimicrobial peptide; food internal and external factors; antimicrobial activity; biocompatibility; Staphylococcus aureus

Cite this article

XIAO Huaiqiu , LI Yuzhen , LIN Qinlu , ZHAO Mouming , CAO Dan . Effects of food internal and external factors on the antimicrobial activity of metal antimicrobial peptide SIF4 and its biocompatibility[J]. Food and Fermentation Industries, 2022 , 48(14) : 181 -187 . DOI: 10.13995/j.cnki.11-1802/ts.029965

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