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Bioactive peptides from meat industry by-products as potential antimicrobial agents based on BIOPEP-UWM database

Treść / Zawartość
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
New peptides with potential antimicrobial activity, encrypted in protein sequences of meat industry by-products were searched with bioinformatics tools using BIOPEP-UWM database. The potential of major proteins as a source of biologically active peptides with antibacterial, antiviral and antifungal activity were considered. As a result, collagen, hemoglobin, fibrinogen and selected meat tissue proteins (creatine kinase, myosin, titin) has been shown to contain short motifs responsible for antibacterial properties. The peptides with antiviral and antifungal properties were not detected.
Rocznik
Strony
75--84
Opis fizyczny
Bibliogr. 28 poz.
Twórcy
autor
  • Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin
autor
  • Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin
autor
  • Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin
autor
  • Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin
  • Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin
Bibliografia
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  • 2. Biziulevicius GA, Kislukhina OV, Kazlauskaite J, Zukaite V. Food-protein enzymatic hydrolysates possess both antimicrobial and immunostimulatory activities: a “cause and effect” theory of bifunctionality. FEMS Immunol Med. Microbiol 2006, 46:131-138.
  • 3. Mirabella N, Castellani V, Sala S. Current options for the valorization of food manufacturing waste: a review. J Clean Prod 2014, 65:28-41.
  • 4. Bhaskar N, Modi VK, Govindaraju K, Radha C, Lalitha RG. Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. BioresourTechnol 2007, 98:388-394.
  • 5. Lafarga T, Hayes M. Bioactive peptides from meat muscle and by-products:vgeneration, functionality and application as functional ingredients. Meat Sci 2014, 98: 227-239.
  • 6. Toldrá F, Aristoy MC, Mora L, Reig M. Innovations in value-addition of edible meat by-products. Meat Sci 2012, 92:290-296.
  • 7. Otles S, Despoudi S, Bucatariu C, Kartal C. Food waste management, valorization, and sustainability in the food industry. In Food Waste Recovery Galanakis CM ed. Galanakis Laboratories, Chania, Greece 2015, 3-23.
  • 8. UniProtKB database; http://www.uniprot.org/ (access: November 2017).
  • 9. Engel J, Bächinger HP Structure, stability and folding of the collagen triple helix. In Collagen: primer in structure, processing and assembly. Brinckmann J, Notbohm H, Müller PK Eds., Springer Berlin Heidelberg 2005, 7-33.
  • 10. Ricard-Blum S, Ruggiero F, van der Rest M The collagen superfamily. In Collagen: primer in structure, processing and assembly. Brinckmann J, Notbohm H, Müller PK Eds., Springer Berlin Heidelberg 2005, 35-84.
  • 11. Lynch SA, Mullen AM, O'Neill EE, García CÁ. Harnessing the potential of blood proteins as functional ingredients: A review of the state of the art in blood processing. Comp Rev in Food Sci F 2017, 16:330-344.
  • 12. Hsieh YH, Ofori JA. Food-grade proteins from animal by-products. Their usage and detection methods. In Handbook of analysis of edible animal by-products. Nollet LML, Toldrá F Eds., CRC Press Boca Raton FL, USA 2011, 3-11.
  • 13. Ofori JA, Yun-Hwa PH The use of blood and derived products as food additives. In Food Additive. El-Samragy Y. Ed., InTech Rijeka Croatia 2012, 229-256.
  • 14. BIOPEP-UWM; http://uwm.edu.pl/biochemia/index.php/pl/biopep (Access: November 2017).
  • 15. Minkiewicz P, Dziuba J, Iwaniak A, Dziuba M, Darewicz M. BIOPEP database and other programs for processing bioactive peptide sequences. J AOAC Int 2008, 91:965-980.
  • 16. Floris R, Recio I, Berkhout B, Visser S. Antibacterial and antiviral effects of milk proteins and derivatives thereof. Curr Pharm Des 2003, 9:1257-1275.
  • 17. Thakur N, Qureshi A, Kumar M. AVPpred: collection and prediction of highly effective antiviral peptides. Nucleic Acids Res 2012, 40:199-204.
  • 18. Delgado J, Peromingo B, Núñez F, Asensio MA. Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats. Curr Opin Food Sci 2016, 11:40-45.
  • 19. Lopez-Exposito I, Minervini F, Amigo L, Recio I. Identification of antibacterial peptides from bovine κ-casein. J Food Prot 2006, 69:2992-2997.
  • 20. Mine Y, Ma F, Lauriau S. Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme. J Agric Food Chem 2004, 52:1088-1094.
  • 21. Recio I, Visser S. Two ion-exchange chromatographic methods for the isolation of antibacterial peptides from lactoferrin: In situ enzymatic hydrolysis on an ionexchange membrane. J Chromatogr A 1999, 831:191-201.
  • 22. Bah CS, Bekhit AEDA, Carne A, McConnell MA. Slaughterhouse blood: an emerging source of bioactive compounds. Compr Rev Food Sci Food Saf 2013, 12:314-331.
  • 23. Przybylski R, Firdaous L, Châtaigné G, Dhulster P, Nedjar N. Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative. Food Chem 2016, 211:306-313.
  • 24. Daoud, R, Dubois V, Bors-Dodita L, Nedjar-Arroume N, Krier F, Chihib NE, Guillochon D. New antibacterial peptide derived from bovine hemoglobin. Peptides 2005, 26:713-719.
  • 25. Kęska P, Stadnik J. Antimicrobial peptides of meat origin-an in silico and in vitro analysis. Protein Peptide Lett 2017, 24: 165-173.
  • 26. Påhlman LI, Mörgelin M, Kasetty G, Olin AI, Schmidtchen A, Herwald H. Antimicrobial activity of fibrinogen and fibrinogen-derived peptides-a novel link between coagulation and innate immunity. Thromb Haemost 2013, 110: 930-939.
  • 27. Bellamy W, Takase M, Yamauchi K, Wakabayashi H, Kawase K, Tomita M. Identification of the bactericidal domain of lactoferrin. Biochim Biophys Acta 1992, 1121:130-136.
  • 28. Castellano P, Mora L, Escudero E, Vignolo G, Aznar R, Toldrá F. Antilisterial peptides from Spanish dry-cured hams: Purification and identification. Food Microbiol 2016, 59:133-141.
Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-765d2e9f-fd3a-4547-a75a-c1cc335f80b3
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