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OJVRTM
Online Journal of Veterinary Research©
Volume 19(6): 414-423, 2015.
Antimicrobial
activity in peptides from enzymatic hydrolysis of goat milk protein
Esmaeilpour M1, Ehsani MR1,
Aminlari M2, Shekarforoush S3, Hoseini E1.
1Department of Food Science and Technology,
Science and Research Branch, Islamic Azad University, Tehran, 2,3School of Veterinary Medicine, Shiraz
University, Shiraz, Iran.
ABSTRACT
Esmaeilpour M, Ehsani MR, Aminlari
M, Shekarforoush S, Hoseini
E., Antimicrobial activity in peptides from enzymatic hydrolysis of goat milk
protein, Onl J Vet Res., 19(6):
414-423, 2015. Goat milk casein and
whey proteins were hydrolyzed with trypsin, ficin or
both, fractionated by ultrafiltration membranes with cutoffs of 3, 5 and 10 kDa, and purified by RP-HPLC. Peptide
fraction of < 3 kDa from whey protein
exhibited 87% activity against E coli
and 99% against B. cereus compared with non-hydrolyzed casein and whey protein controls.
Greatest activity against E.coli
occurred with ficin-hydrolysed protein (MW 3-5
kDa), and with
trypsin hydrolysates (MW 3-5 kDa), against B.cereus. Peptide fractions obtained from hydrolysis
of whey protein showed higher antimicrobial activity than casein hydrolysates. Peptides present in goat
milk or derived from trypsin or ficin hydrolysis may
provide antimicrobial alternatives.
Key words: Goat milk, bioactive
peptide, antimicrobial activity.
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