©1996-2015 All Rights Reserved. Online
Journal of Veterinary Research . You may not store
these pages in any form except for your own personal use. All other usage or
distribution is illegal under international copyright treaties. Permission to use any of these pages in any other way besides the
before mentioned must be gained in writing from the publisher. This
article is exclusively copyrighted in its entirety to OJVR. This article may be
copied once but may not be, reproduced or re-transmitted without the express
permission of the editors. This journal satisfies the refereeing requirements
(DEST) for the Higher Education Research Data Collection. Linking:To link to this page or any pages linking to this
page you must link directly to this page only here rather than put up your own
page.
OJVRTM
Online Journal of
Veterinary Research©
Volume 19(4): 224-232, 2015.
Antibacterial activity of peptides from kashk yogurt digested by ficin
Purjula, M1., Gheisari, H.R1., Aminlari, M2*
1Department(s)
of Food Hygiene and Public health, 2Biochemistry, School of
Veterinary Medicine, Shiraz University, Iran.
ABSTRACT
Purjula, M, Gheisari HR, Aminlari M., Antibacterial activity of peptides from kashk yogurt digested by ficin, Onl J Vet Res., 19(4): 224-232,
2015. Dairy
products are potential sources of bioactive peptides. Kashk
is made by boiling salted yoghurt yieding high
protein content. We report
peptides with antibacterial activity obtained from Kashk
with the enzyme ficin. Water soluble extracts of
undigested and ficin-treated Kashk
samples were ultrafiltered and analyzed by FPLC with
a cationic ion exchanger. Purified fractions were tested against gram negative and
positive bacteria associated with food-born infection. Antibacterial activity
was found in permeates with molecular weight <5000 daltons.
In undigested yogurt samples inhibition against E.coli was 73%, S. aureus 48%, S. Enteritidis 57% and B. cereus 49%, whereas in ficin
treated samples inhibition was 81%, 59%, 64% and 59%, respectively. None of the
peptides had activity against L. monocytogenes.
Key words: Yogurt, Kashk, bioactive peptide, antibacterial.
FULL-TEXT(SUBSCRIPTION)
OR PURCHASE ARTICLE.