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Lett Appl Microbiol. 2012 Aug;55(2):141-8. doi: 10.1111/j.1472-765X.2012.03271.x. Epub 2012 Jul 10.

Production of the antimicrobial peptides Caseicin A and B by Bacillus isolates growing on sodium caseinate.

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1
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.

Abstract

AIMS:

The aim of this study was to identify Bacillus isolates capable of degrading sodium caseinate and subsequently to generate bioactive peptides with antimicrobial activity.

METHODS AND RESULTS:

Sodium caseinate (2.5% w/v) was inoculated separately with 16 Bacillus isolates and allowed to ferment overnight. Protein breakdown in the fermentates was analysed using gel permeation-HPLC (GP-HPLC) and screened for peptides (<3-kDa) with MALDI-TOF mass spectrometry. Caseicin A (IKHQGLPQE) and caseicin B (VLNENLLR), two previously characterized antimicrobial peptides, were identified in the fermentates of both Bacillus cereus and Bacillus thuringiensis isolates. The caseicin peptides were subsequently purified by RP-HPLC and antimicrobial assays indicated that the peptides maintained the previously identified inhibitory activity against the infant formula pathogen Cronobacter sakazakii.

CONCLUSIONS:

We report a new method using Bacillus sp. to generate two previously characterized antimicrobial peptides from casein.

SIGNIFICANCE AND IMPACT OF THE STUDY:

This study highlights the potential to exploit Bacillus sp. or the enzymes they produce for the generation of bioactive antimicrobial peptides from bovine casein.

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