The Preparation and Antimicrobial Activity of Peptide Fractions from Blue Mussel (Mytilus edulis) Protein Hydrolysate

Abstract:

The blue mussel protein hydrolysates were separated using the consecutive chromatographic methods including ion exchange, gel filtration, high performance liquid chromatography to identify a potent antimicrobial activity. The fraction (MAMP) separated by HPLC, exhibiting strong activity against Gram-positive (E. coli, P. aeruginosa, S. dysenteriae, P. vuigaris, E. aerogenes) with the minimal inhibitory concentrations (MIC) from 15.63 to 31.25 μg/mL, and Gram-negative bacteria (S. aureus, B. subtilis and M. lysodeikticus) with MIC from 31.25 to 62.5 μg /mL. MAMP had good thermal and pH stability, and consisted of three main amino acids (Ser, Pro and Cys). The antimicrobial activity of MAMP was possibly related to its higher cysteine residues and contents of hydrophobic amino acid. Therefore, MAMP could be a natural antimicrobial source suitable for use as a food additive.

• Periodical: Advanced Materials Research (Volume 485)
• Pages: 340-347
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.485.340
• Online since: February 2012
• Authors: Shi Yuan Dong, Hong Xia Song, Yuan Hui Zhao, Zun Ying Liu, Bin Bin Wei, Ming Yong Zeng
• Keywords: Antimicrobial Peptide, Blue Mussel, Protein Hydrolysate

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