1. An innovative method to enhance protease tolerance of nisin in endogenous proteases
- Author
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Qiaozhen Kang, Jike Lu, Jingjing Li, Dan Pan, Laizheng Lu, Juanjuan Yi, Xin Liu, and Limin Hao
- Subjects
Staphylococcus aureus ,Proteases ,Preservative ,medicine.medical_treatment ,03 medical and health sciences ,chemistry.chemical_compound ,Endopeptidases ,polycyclic compounds ,Genetics ,medicine ,Animals ,Protease Inhibitors ,Food science ,Nisin ,030304 developmental biology ,0303 health sciences ,Protease ,biology ,Lactococcus lactis ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,biochemical phenomena, metabolism, and nutrition ,biology.organism_classification ,040201 dairy & animal science ,Anti-Bacterial Agents ,Cucurbitaceae ,Milk ,Whey Proteins ,chemistry ,Food Microbiology ,Soybean Proteins ,bacteria ,lipids (amino acids, peptides, and proteins) ,Animal Science and Zoology ,Micrococcus luteus ,Antibacterial activity ,Peptide Hydrolases ,Food Science ,Egg white - Abstract
Nisin, a natural peptide produced by Lactococcus lactis cultivation in milk whey, is widely used as a preservative in industrial production. However, nisin can be degraded by endogenous enzymes in foods. In this study, we investigated the antibacterial activity of nisin-soybean protein and nisin-egg white protein and compared them with that of free nisin in cantaloupe juice, which was used as a model of endogenous protease environment. Results showed that endogenous proteases in the model resulted in a loss of nisin activity, but combining nisin with protein (soybean or egg white) resulted in greater protection of its antimicrobial activity by inhibiting endogenous proteases. The microbial addition experiment (Staphylococcus aureus and Micrococcus luteus) and preservation experiment in the food model showed that the antibacterial activity of nisin combined with either of the 2 proteins was higher than that of nisin alone in an endogenous protease environment. In summary, soybean protein and egg white protein improved the protease tolerance of nisin, expanding the application scope of nisin in food.
- Published
- 2020
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