Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microbial Strains
2.2. Antibacterial Peptide Production
2.3. Purification of the Antibacterial Peptide from Yeast
2.4. Characterization of the Antibacterial Peptide
2.4.1. Thermal Stability of the Antibacterial Peptide
2.4.2. pH Stability of the Antibacterial Peptide
2.4.3. Molecular Weight of the Antibacterial Peptide
2.5. Mode of Action
2.6. Statistical Analysis
3. Results and Discussion
3.1. Optimum Conditions of for Antibacterial Peptides Production
3.2. Purification of the Antibacterial Peptide
3.3. Characterization of the Antibacterial Peptide
3.3.1. Thermal Stability of the Antibacterial Peptide
3.3.2. Effect of pH on the Antibacterial Peptide
3.3.3. Molecular Weight of the Peptide
3.4. Mode of Action
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Strains | 24 h | 48 h | 72 h | 96 h | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
20 °C | 25 °C | 30 °C | 35 °C | 20 °C | 25 °C | 30 °C | 35 °C | 20 °C | 25 °C | 30 °C | 35 °C | 20 °C | 25 °C | 30 °C | 35 °C | |
Bacillus subtilis ATCC 23857 | - | - | + | + | + | + | ++ | ++ | - | - | + | + | - | - | + | - |
Escherichia coli ATCC 25922 | + | + | ++ | + | ++ | +++ | +++ | ++ | + | + | ++ | + | + | + | + | - |
Klebsiella aerogenes ATCC 13048 | + | + | ++ | ++ | ++ | +++ | +++ | +++ | + | ++ | ++ | ++ | + | + | ++ | + |
Staphylococcus aureus ATCC 25923 | - | - | + | + | + | + | ++ | + | - | - | + | - | - | - | + | - |
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Thyab Gddoa Al-sahlany, S.; Altemimi, A.B.; Al-Manhel, A.J.A.; Niamah, A.K.; Lakhssassi, N.; Ibrahim, S.A. Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae. Foods 2020, 9, 324. https://doi.org/10.3390/foods9030324
Thyab Gddoa Al-sahlany S, Altemimi AB, Al-Manhel AJA, Niamah AK, Lakhssassi N, Ibrahim SA. Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae. Foods. 2020; 9(3):324. https://doi.org/10.3390/foods9030324
Chicago/Turabian StyleThyab Gddoa Al-sahlany, Shayma, Ammar B. Altemimi, Alaa Jabbar Abd Al-Manhel, Alaa Kareem Niamah, Naoufal Lakhssassi, and Salam A. Ibrahim. 2020. "Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae" Foods 9, no. 3: 324. https://doi.org/10.3390/foods9030324