In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk

被引：40

作者：

Avaiyarasi, Natarajan Devi ^{[1
]}

Ravindran, A. David ^{[1
]}

Venkatesh, Perumal ^{[2
]}

Arul, Venkatesan ^{[2
]}

机构：

[1] Deemed Univ, Gandhigram Rural Inst, Dept Biol, Gandhigram 624302, Tamil Nadu, India

[2] Pondicherry Univ, Sch Life Sci, Dept Biotechnol, Pondicherry 605014, India

来源：

FOOD CONTROL | 2016年 / 69卷

关键词：

Lactobacillus sakei; Antagonistic; Bacteriocin; Cytotoxicity; Biopreservatives; LACTIC-ACID BACTERIA; ANTIMICROBIAL PEPTIDES; PROBIOTIC PROPERTIES; BILE TOLERANCE; STRAINS; MEAT; PURIFICATION; FUNCTIONALITY; ADHESION; PRODUCT;

D O I：

10.1016/j.foodcont.2016.04.036

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Goat milk isolate Lactobacillus sakei GM3 exhibited acid and bile tolerance and showed antagonistic activity against food borne pathogens. Bacteriocin produced by L. sakei GM3 reached maximum production at stationary phase after 18 h. Bacteriocin was found to be retained active after treatment with different pH, temperature and organic solvents but showed sensitivity to some proteolytic enzymes. The molecular mass was found to be 4.8 kDa after subjecting to salting out, size exclusion chromatography, reversed-phase HPLC on C18 column and MALDI-TOF-MS system. The cytotoxicity on HT29 cell line by bacteriocin GM3 showed maximum survival inhibition (45.60 +/- 0.5%) at 2240 AU/ml concentration. The results suggest that the L. sakei GM3 has the potential to be used in food industry as a biopreservative. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：124 / 133

页数：10

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