Nisin, an antimicrobial peptide showing activity against many Gram positive bacteria, is widely used as a food preservative. The simulated gastrointestinal digestion of nisin (variant A) was studied using the in vitro INFOGEST digestion method. Following oral, gastric and small intestinal digestion, there was no intact nisin in the system and the nisin was primarily digested by pancreatin. After digestion, six nisin fragments (1-11, 1-12, 1-20, 1-21, 1-29 and 1-32) were identified by reversed phase high performance liquid chromatography and mass spectroscopy and four of these nisin fragments (1-20, 1-21, 1 -29' and 1-32) demonstrated low antibacterial activity against Lactococcus lactis HP in agar diffusion activity assays. Additionally, it was observed that bile salts form a complex with nisin. This was examined by atomic force microscopy, turbidity and dynamic light scattering, which showed that this interaction resulted in significantly larger bile salt micelles. The presence of bile salts at physiological levels significantly altered the relative amounts of the nisin fragments 1-12, 1-20 and 1-29 produced during an in vitro digestion. This study highlights the importance of including bile in simulated digestions of antimicrobial peptides in order to obtain a more accurate simulation of the in vivo digestion products and their activity. (C) 2017 Elsevier Ltd. All rights reserved.
机构:
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Liu, Shanshan
Ao, Jing
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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Ao, Jing
Xie, Ningning
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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xie, Ningning
Li, Bo
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机构:
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
机构:
College of Engineering, China Agricultural University, Beijing
Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co. Ltd., BeijingCollege of Engineering, China Agricultural University, Beijing
Liu W.
Feng X.
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Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co. Ltd., BeijingCollege of Engineering, China Agricultural University, Beijing
Feng X.
Zhao X.
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Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co. Ltd., BeijingCollege of Engineering, China Agricultural University, Beijing
Zhao X.
Pan X.
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机构:
Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co. Ltd., BeijingCollege of Engineering, China Agricultural University, Beijing
Pan X.
Gu R.
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机构:
Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co. Ltd., BeijingCollege of Engineering, China Agricultural University, Beijing
Gu R.
Journal of Chinese Institute of Food Science and Technology,
2022,
22
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: 49
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57