Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

Salampessy, Junus; Phillips, Mike; Seneweera, Saman; Kailasapathy, Kasipathy

doi:10.1016/j.foodchem.2009.10.054

Cited by 72 publications

(33 citation statements)

References 19 publications

(19 reference statements)

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“…They found that after 7 h of hydrolysis, hydrolysates prepared by bromelain exhibited the highest antimicrobial activities against Pseudomonas sp., Pseudomonas aeruginosa, and Escherichia coli compared to other hydrolysates generated by papain, alcalase, pepsin, trypsin, and flavorzyme. That study corroborates a previous study performed by Salampessy et al (2010), which showed the antimicrobial capability of bromelain hydrolysate from leatherjacket (Meuschenia sp.) against Staphylococcus aureus and Bacillus cereus.…”

Section: Protein Hydrolysatesupporting

confidence: 93%

Bromelain: an overview of industrial application and purification strategies

Arshad

Amid

Yusof

et al. 2014

Appl Microbiol Biotechnol

151

134

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This review highlights the use of bromelain in various applications with up-to-date literature on the purification of bromelain from pineapple fruit and waste such as peel, core, crown, and leaves. Bromelain, a cysteine protease, has been exploited commercially in many applications in the food, beverage, tenderization, cosmetic, pharmaceutical, and textile industries. Researchers worldwide have been directing their interest to purification strategies by applying conventional and modern approaches, such as manipulating the pH, affinity, hydrophobicity, and temperature conditions in accord with the unique properties of bromelain. The amount of downstream processing will depend on its intended application in industries. The breakthrough of recombinant DNA technology has facilitated the large-scale production and purification of recombinant bromelain for novel applications in the future.

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Section: Protein Hydrolysatesupporting

confidence: 93%

Bromelain: an overview of industrial application and purification strategies

Arshad

Amid

Yusof

et al. 2014

Appl Microbiol Biotechnol

151

134

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show abstract

“…Song et al (2011) [37] revealed that protein hydrolysates of halffin anchovy displayed antibacterial activities against E. coli . In addition, Salampessy et al (2010) [38] showed the antibacterial activity of leatherjacket ( Meuchenia sp.) bromelain hydrolysates against S. aureus and B. cereus.…”

Section: Resultsmentioning

confidence: 99%

Actinopyga lecanora Hydrolysates as Natural Antibacterial Agents

Ghanbari

Ebrahimpour

Hamid

et al. 2012

IJMS

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Actinopyga lecanora, a type of sea cucumber commonly known as stone fish with relatively high protein content, was explored as raw material for bioactive peptides production. Six proteolytic enzymes, namely alcalase, papain, pepsin, trypsin, bromelain and flavourzyme were used to hydrolyze A. lecanora at different times and their respective degrees of hydrolysis (DH) were calculated. Subsequently, antibacterial activity of the A. lecanora hydrolysates, against some common pathogenic Gram positive bacteria (Bacillus subtilis and Staphylococcus aureus) and Gram negative bacteria (Escherichia coli, Pseudomonas aeruginosa, and Pseudomonas sp.) were evaluated. Papain hydrolysis showed the highest DH value (89.44%), followed by alcalase hydrolysis (83.35%). Bromelain hydrolysate after one and seven hours of hydrolysis exhibited the highest antibacterial activities against Pseudomonas sp., P. aeruginosa and E. coli at 51.85%, 30.07% and 30.45%, respectively compared to the other hydrolysates. Protein hydrolysate generated by papain after 8 h hydrolysis showed maximum antibacterial activity against S. aureus at 20.19%. The potent hydrolysates were further fractionated using RP-HPLC and antibacterial activity of the collected fractions from each hydrolysate were evaluated, wherein among them only three fractions from the bromelain hydrolysates exhibited inhibitory activities against Pseudomonas sp., P. aeruginosa and E. coli at 24%, 25.5% and 27.1%, respectively and one fraction of papain hydrolysate showed antibacterial activity of 33.1% against S. aureus. The evaluation of the relationship between DH and antibacterial activities of papain and bromelain hydrolysates revealed a meaningful correlation of four and six order functions.

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“…plant pathogens. Salampessy et al (2006) isolated antimicrobial peptides produced through bromelain hydrolysis of raw food.…”

Section: Introductionmentioning

confidence: 99%

Bactericidal Effects of Natural Tenderizing Enzymes on Escherichia Coli and Listeria monocytogenes

Eshamah¹,

Han²,

Naas³

et al. 2013

JFR

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The objective of this study was to determine the antimicrobial activity of proteolytic, meat-tenderizing enzymes (papain and bromelain) against E. coli and L. monocytogenes at three different temperatures (5, 25 and 35°C). Two overnight cultures of E. coli JM109 and L. monocytogenes were separately suspended in 1% peptone water and exposed to a proteolytic enzyme (papain or bromelain) at three different temperatures. Bromelain concentrations (4 mg/ml) and (1 mg/ml) tested at 25°C against E. coli and L. monocytogenes, respectively, were the most effective concentrations tested reducing populations by 3.37 and 5.7 log CFU/ml after 48 h, respectively. Papain levels of (0.0625 mg/ml) and (0.5 mg/ml) were the most effective concentration tested at 25°C against E. coli and L. monocytogenes, respectively, reducing populations by 4.94 and 6.58log CFU/ml after 48h, respectively. Interestingly, the lower papain concentration tested (0.0625 mg/ml) was more effective than the higher concentration (0.5 mg/ml) against E. coli at all three temperatures. As expected, the temperature was directly related to enzyme efficacy against both E. coli and L. monocytogenes.

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Release of antimicrobial peptides through bromelain hydrolysis of leatherjacket (Meuchenia sp.) insoluble proteins

Cited by 72 publications

References 19 publications

Bromelain: an overview of industrial application and purification strategies

Bromelain: an overview of industrial application and purification strategies

Actinopyga lecanora Hydrolysates as Natural Antibacterial Agents

Bactericidal Effects of Natural Tenderizing Enzymes on Escherichia Coli and Listeria monocytogenes

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