logo
CanyamAI summaries for academic research
language
MobileMobile
  • Phone FeatureWeChat Mini Program
EnglishEnglish
noticeNotice
BlogBlog
delete
arrow
Return

Effect of antimicrobial proteins from porcine leukocytes on Staphylococcus aureus and Escherichia coli in comminuted meats

delete2003-09-01
delete21
PRE
AI
F
Feng‐Sheng Wang *
DOI：10.1016/S0309-1740(02)00255-3delete
deleteOriginal
deleteOriginal request for help
deleteShare
deleteSave
Abstract

Abstract

En 中文
Study is aimed to elucidate the effect of porcine leukocyte antimicrobial protein on the proliferation of Staphylococcus aureus and Escherichia coli inoculated in ground meats. The antimicrobial proteins were isolated from porcine blood using 0.2 M sodium acetate extraction and cation-exchange column chromatography. Antimicrobial protein preparation consisted predominantly of 7.5 and 6 kDa molecules. Immunoblotting demonstrated that the 7.5 kDa molecule displayed defensin immuno-reactivity, a unique blood granulocyte antimicrobial protein. Both 7.5 and 6 kDa molecules could decrease apparent proliferation of test cultures. Sterilization (121 degreesC, 30 min) and proteolytic enzymes (pepsin, trypsin, and chymotrypsin) could significantly decrease bacteriocidal activities of antimicrobial protein preparation. Furthermore, antimicrobial protein preparation enhanced exposure of intercellular nucleotide of test cultures. Antimicrobial protein preparation inhibition of S. aureus and E. coli growth was concentration and time dependence. Adding 160 mug/g antimicrobial protein preparation to ground ham meat and sausage mince could significantly (P<0.05) hurdle viable colony formation of test cultures at 6 and 12 h, respectively. Taken together, porcine leukocyte antimicrobial protein preparation has potential to inhibit proliferation of S. aureus and E. coli inoculated in ground meat via induction of bacterolysis, suggesting this antimicrobial protein preparation be an alternative natural bio-preservation source for ground meat products. (C) 2003 Elsevier Science Ltd. All rights reserved.
Keywords:
porcine blood
antimicrobial protein
Staphlylococcus aureus
Escherichia coli

Journal

Meat Science cover
Meat Science
IF:
6.1
Papers:
7.6K
Citations:
2.8W

Organization

No organization information available