辣椒籽抗菌肽的抑菌活性及其稳定性研究

杨叶梅; 刘志云; 曾兵; 韩玉竹

doi:10.3969/j.issn.1006-267x.2019.09.047

动物营养学报 >

2019 , Vol. 31 >Issue 9: 4322 - 4330

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.09.047

饲料科学与技术 Feed science and technology

辣椒籽抗菌肽的抑菌活性及其稳定性研究

杨叶梅 ,
刘志云 ,
曾兵 ,
韩玉竹

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1. 重庆市畜牧科学院, 重庆 402460;
2. 西南大学动物科学学院, 重庆 402460

杨叶梅(1992-),女,湖南邵阳人,硕士研究生,从事动物营养与饲料科学研究。E-mail:1075738159@qq.com

收稿日期: 2019-03-06

网络出版日期: 2019-09-17

基金资助

国家科技支撑计划项目（2015BAD16B01）；饲料资源开发与利用创新团队项目（16202）；重庆市技术创新与应用示范项目（cstc2018jscx-msyb0430）；中央高校基本业务费专项基金（XDJK2018B024）

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Antimicrobial Activity and Stability of Antimicrobial Peptide Derived from Pepper Seeds

YANG Yemei ,
LIU Zhiyun ,
ZANG Bing ,
HAN Yuzhu

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1. Chongqing Academy of Animal Sciences, Chongqing 402460, China;
2. College of Animal Science, Southwest University, Chongqing 402460, China

Received date: 2019-03-06

Online published: 2019-09-17

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摘要

本试验旨在探究辣椒籽抗菌肽作为新型抗菌物质的开发潜力。试验测定了辣椒籽抗菌肽对23株常见农产品腐败菌、食源性病原菌及植物病原菌的抑菌活性及抑菌谱，并检测了辣椒籽抗菌肽对温度、pH、金属离子、蛋白酶、紫外线和变性剂的稳定性。结果表明：该抗菌肽可以抑制部分细菌，对所选的13株真菌均有不同程度的抑制作用，展现了其广谱的抑菌活性；辣椒籽抗菌肽热稳定性较好，121℃处理15 min后抑菌活性基本不变；酸性条件下辣椒籽抗菌肽活性有所下降，但pH为2的条件下处理4 h，其抑菌活性仍可以保持80.00%；碱性条件下抗菌肽的抑菌活性比对照有所升高，在pH为12的条件下处理4 h，其抑菌活性为135.38%；辣椒籽抗菌肽对Fe²⁺较敏感，而对金属离子Na⁺、K⁺、Ca²⁺、Mg²⁺、Mn²⁺、Cu²⁺有良好的稳定性；对不同的蛋白酶均不敏感；紫外线照射0~36 h后辣椒籽抗菌肽抑菌活性均大于95%；经0~6 mol/L的尿素处理后，其仍能保持很好的稳定性。综上，辣椒籽抗菌肽是一种抑菌谱广，具有良好热、金属离子、蛋白酶、紫外线和变性剂稳定性，在碱性条件下抑菌活性显著增强，具备开发为饲料添加剂、新型防腐保鲜剂或生物农药的潜力。

关键词： 辣椒籽; 抗菌肽; 抑菌活性; 稳定性

本文引用格式

杨叶梅 , 刘志云 , 曾兵 , 韩玉竹 . 辣椒籽抗菌肽的抑菌活性及其稳定性研究[J]. 动物营养学报, 2019 , 31(9) : 4322 -4330 . DOI: 10.3969/j.issn.1006-267x.2019.09.047

Abstract

This experiment aimed to clarify the potential of antimicrobial peptides(AMPs)derived from pepper seeds as a novel antimicrobial substance. The antimicrobial activity of AMPs derived from pepper seeds against 23 common agricultural spoilage bacteria, foodborne pathogens and plant pathogens were studied. The stability of AMPs derived from pepper seeds under different temperatures, pH, metal ions, protease, ultraviolet light and denaturant were carried out. The results showed that the AMPs derived from pepper seeds could inhibit some kinds of bacteria and could inhibit the selected 13 strains of fungi, showing its broad-spectrum antibacterial activity. The AMPs derived from pepper seeds had good thermal stability,the antimicrobial activity was unchanged after 121℃ heat treatment for 15 min. Under acidic conditions, the antimicrobial activity of AMPs derived from pepper seeds decreased. However, the antimicrobial activity of AMPs derived from pepper seeds could still be maintained 80% under pH 2 for 4 h. Under alkaline conditions, the antimicrobial activity of AMPs derived from pepper seeds was higher than that of the control. When treated at pH 12 for 4 h, the antimicrobial activity was up to 135.38%. The AMPs derived from pepper seeds was sensitive to Fe²⁺. It had good stability to other metal ions (Na⁺, K⁺, Ca²⁺, Mg²⁺, Mn²⁺ and Cu²⁺); AMPs derived from pepper seeds was not sensitive to proteases; the antimicrobial activity of AMPs derived from pepper seeds was stable after UV irradiation for 0 to 36 h and 0 to 6 mol/L urea treated. To sum up, the AMPs derived from pepper seeds is a kind of antimicrobial protein active substance with wide antimicrobial spectrum, and has good stability under temperature, metal ion, protease, ultraviolet and denaturants, while alkaline conditions can significantly improve the antimicrobial activity. It has the potential to develop into a novel antiseptic preservative, biomedical or biocontrol agent.

Key words： pepper seed; antimicrobial peptide; antimicrobial activity; stability

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