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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.


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