Volume 16, Issue 91 (2019)
FSCT 2019, 16(91): 315-322 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Mahdaviyekta M, Nouri L, Azizi M H A. Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal. FSCT 2019; 16 (91) :315-322
URL: http://fsct.modares.ac.ir/article-7-26954-en.html
URL: http://fsct.modares.ac.ir/article-7-26954-en.html
1- Ph.D. student of Food Science and Technology, Faculty of Agriculture, Damghan Islamic Azad University, Damghan, Iran
2- Assistant Professor of Food Science and Technology, Faculty of Agriculture, Damghan Islamic Azad University, Damghan, Iran ,Nouri.le.ir@gmail.com
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
2- Assistant Professor of Food Science and Technology, Faculty of Agriculture, Damghan Islamic Azad University, Damghan, Iran ,
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Abstract: (6075 Views)
Abstract
Extracts, herbal essential oil and natural ingredients have known antibacterial properties and can be used as food preservatives. Quinoa seed is a rich source of protein with strong antioxidant and antibacterial properties than other cereals. The aim of this study was to investigate the antimicrobial activity of peptide extracted from quinoa on Staphylococcus aureus and Salmonella enterica bacteria. To determine the optimal condition of the peptide hydrolysis with the best antimicrobial property was used pepsin and alcalase enzyme at different temperatures and times. Antibacterial effects of hydrolyzed peptide from quinoa proteins on two types of gram positive and negative bacteria (Staphylococcus aureus and Samunella antrica) were compared with the gentamicin antibiotic by Agar well diffusion method. The highest growth inhibition zone in Staphylococcus aureus and Salmonella enterica were seen at enzyme activity 60 (Anson per kg protein), Temperature of 50, 150 minutes and 800 μg / ml concentration (13.13 ± 1.00 for Staphylococcus aureus and 11.00 ± 1.1 for Salmonella enterica). According to the findings, the peptide derived from protein quinoa has a good inhibitory effect on Staphylococcus aureus and Salmonella enterica bacteria. It is recommended that further research is done on the quinoa seed and its peptides be used as a natural preservative in foods.
KEYWORDS: quinoa seed, active peptide, Staphylococcus aureus, Salmonella enterica
Article Type: Original Research |
Subject:
Food quality control
Received: 2018/11/7 | Published: 2019/09/1
Received: 2018/11/7 | Published: 2019/09/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |