Antibacterial characteristics of glycinin basic polypeptide against Staphylococcus aureus
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- 作者：Jie Yang ; Gui-Jin Sun ; Ying-Qiu Li ; Kai-Yu Cui…
- 关键词：glycinin basic polypeptide ; novel antibacterial agent ; antibacterial action ; Staphylococcus aureus
- 刊名：Food Science and Biotechnology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：25
- 期：5
- 页码：1477-1483
- 全文大小：5,948 KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
- 卷排序：25
文摘
This paper aims to study the antibacterial action of glycinin basic polypeptide (GBP) on Staphylococcus aureus (S. aureus). Herein, the minimum inhibitory concentration (MIC) of GBP against S. aureus was 0.2 mg/mL. Atomic force microscopy (AFM) imaging showed that GBP seriously damaged the morphology of the S. aureus cells. GBP (0.8 mg/mL) enhanced the relative release of β-galactosidase to 25.48% when compared to the control. The activity of the respiratory-chain dehydrogenase of S. aureus decreased with increasing GBP concentration. GBP could cause a leakage of intracellular substances. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that S. aureus bacterial proteins decreased in response to the time period of treating the bacterial cells with GBP. These results indicate that GBP could remarkably inhibit S. aureus and is, therefore, a potential food preservative.