گلیکاسیون نایسین با گلوکز، لاکتوز و دکسترن و بررسی اثر مهاری آن بر علیه باکتری‌های اشریشیا کلی و سالمونلا تیفی‌موریوم

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری بیوشیمی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

2 دانشیار بخش علوم پایه دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

3 استاد بخش بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران

4 دانشیار بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

چکیده

نایسین یکی از پپتیدهای ضدمیکروبی است که در صنایع غذایی به­عنوان ماده نگهدارنده کاربرد دارد. با این وجود، این پپتید فاقد اثر ضدمیکروبی قابل توجه برعلیه باکتری­های گرم منفی می­باشد. در این مطالعه تاثیر گلیکاسیون بر فعالیت ضدمیکروبی نایسین بر علیه باکتری‌های اشریشیا کولای و سالمونلا تیفی­موریوم بررسی گردیده است. بدین منظور محلول نایسین و پنج برابر غلظت قندهای گلوکز، لاکتوز و دکستران و هم‌چنین محلول نایسین بدون حضور قند تهیه و سپس لیوفیلیزه گردید. پودر لیوفیلیزه به‌مدت هفت روز در شرایط دمای 60 درجه سانتی‌گراد و رطوبت 70% قرار گرفت. در هر 24 ساعت یک نمونه از انکوباتور خارج گردید و در آب مقطر محلول شد. با استفاده از روش اندازه‌گیری پروتئین برادفورد، غلظت‌های مولی مساوی از نایسین طبیعی و کنژوگه تهیه شد. درصد گلیکاسیون نمونه­ها با استفاده از روش OPA (ortho-phthalaldehyde) و MIC50 نایسین کنترل و کنژوگه­ها با روش میکرودایلوشن بر علیه باکتری­های اشریشیا­ کولای و سالمونلا تیفی­موریوم تعیین گردید. نتایج این مطالعه نشان داد که درصد گلیکاسیون نایسین ارتباط معکوسی با اندازه کربوهیدرات دارد، به شکلی که نایسین-گلوکز بیشترین و نایسین-دکستران کمترین درصد گلیکاسیون را نشان می­دهند. گلیکاسیون نایسین پس از هفت روز باعث افزایش MIC50 نایسین بر علیه اشریشیا ­کولای گردید. در مقابل MIC50 نایسین طبیعی و کنژوگه تفاوت معنی‌دار نداشتند. از این مطالعه نتیجه­گیری می­شود که کنژوگه کردن نایسین با کربوهیدرات‌ها نمی­تواند موجب گسترش فعالیت آن به این دو باکتری گرم­ منفی گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Glycation of nisin with glucose, Lactose and dextran and investigation of its inhibitory effect on Escherichia coli and Salmonella Typhimurium

نویسندگان [English]

  • M. Hashempour Sadeghian 1
  • N. Kazemipour 2
  • S. Shekarforoush 3
  • M. H. Eskandari 4
1 Student of biochemistry, Department of basic science, School of veterinary medicine, Shiraz University, Shiraz, Iran
2 Associate professor of biochemistry, Department of basic science, School of veterinary medicine, Shiraz University, Shiraz, Iran
3 Professor of Food hygiene, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
4 Professor of Food hygiene, Department of Food science and technology, School of agriculture, Shiraz University, Shiraz, Iran
چکیده [English]

Nisin is an antimicrobial peptide used in the food industry as a preservative. However, this peptide has no considerable effect on gram-negative bacteria. In this study, the effect of glycation on the antimicrobial activity of nisin was elucidated against Escherichia coli and Salmonella Typhimurium. A solution of nisin and fivefold concentration of glucose, lactose and dextran and solution of nisin without any sugar were prepared in phosphate buffer and were lyophilized. The lyophilized powder was exposed to 60°C temperature and 70% humidity for 7 days. Every 24 hours, one sample was collected and dissolved in distilled. The equal molar concentration of native and conjugated nisin was made. Percentage of glycation was measured by OPA (ortho-phthalaldehyde) method. MIC50 of nisin was assayed by microdilution method against E. coli and S. Ttyphimurium. The result of this study has revealed that the percentage of glycation is conversely related to the size of carbohydrates in which nisin-glucose had the highest and nisin-dextran had the least percentage of glycation. Glycation of nisin increased the MIC50 of nisin against E. coli after seven days. MIC50 of native nisin and glycated nisin had no difference against S. Typhimurium. From this study, it was concluded that conjugation of nisin with carbohydrates is not able to extend the antimicrobial activity of nisin to gram-negative bacteria.

کلیدواژه‌ها [English]

  • Nisin
  • Glycation
  • Maillard reaction
  • gram-negative
 

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