期刊
JOURNAL OF FUNCTIONAL FOODS
卷 4, 期 1, 页码 278-286出版社
ELSEVIER
DOI: 10.1016/j.jff.2011.12.004
关键词
Hen egg white lysozyme; Hydrolysate; RP-HPLC; Antioxidant activity; Antimicrobial activity
资金
- Mashhad-Branch, Islamic Azad University
- Ferdowsi University of Mashhad, Mashhad, Iran
Hen egg white lysozyme (HEWL) was hydrolyzed with papain, trypsin and a combination of the two to isolate antioxidant peptides. The prepared hydrolysates were evaluated for antioxidant activity using DPPH and ABTS radical scavenging, metal ion chelation and lipid peroxidation inhibition. The obtained hydrolysate by a combination of the two enzymes exhibited the highest antioxidant activity compared to other hydrolysates and elected for isolation of antioxidant peptides by reverse-phase high-performance liquid chromatography (RP-HPLC). A most potent fraction namely F2 fraction, identified to be NTDGSTDYGILQ-INSR (MW: 1753.98 +/- 0.5 Da) using tandem mass spectrometry. The antimicrobial activity of the F2 peptide was tested using radial diffusion assay (RDA). Our results showed that this peptide has inhibitory effects on both Gram-negative and Gram-positive bacteria. Minimum inhibition concentration (MIC) values of the F2 peptide against Escherichia coli and Leuconostoc mesenteroides bacteria were 355.64 (+/- 2.2) and 442.25 (+/- 2.8) mu g/ml, respectively. (C) 2011 Elsevier Ltd. All rights reserved.
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