Journal of Functional Foods, ( ISI ), Volume (4), No (1), Year (2012-3) , Pages (278-286)

Title : ( A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates )

Authors: Mina Memarpoor-Yazdi , Ahmad Asoodeh , JamshidKhan Chamani ,

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Hen egg white lysozyme (HEWL) was hydrolyzed with papain, trypsin and a combination of the two to isolate antioxidant peptides. The prepared hydrolysates were evaluated for antioxidant activity using DPPH and ABTS radical scavenging, metal ion chelation and lipid peroxidation inhibition. The obtained hydrolysate by a combination of the two enzymes exhibited the highest antioxidant activity compared to other hydrolysates and elected for isolation of antioxidant peptides by reverse-phase high-performance liquid chromatography (RP-HPLC). A most potent fraction namely F2 fraction, identified to be NTDGSTDYGILQINSR (MW: 1753.98 ± 0.5 Da) using tandem mass spectrometry. The antimicrobial activity of the F2 peptide was tested using radial diffusion assay (RDA). Our results showed that this peptide has inhibitory effects on both Gram-negative and Gram-positive bacteria. Minimum inhibition concentration (MIC) values of the F2 peptide against Escherichia coli and Leuconostoc mesenteroides bacteria were 355.64 (±2.2) and 442.25 (±2.8) lg/ml, respectively.

Keywords

, Hen egg white lysozyme Hydrolysate RP, HPLC Antioxidant activity Antimicrobial
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@article{paperid:1026480,
author = {Mina Memarpoor-Yazdi and Asoodeh, Ahmad and JamshidKhan Chamani},
title = {A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates},
journal = {Journal of Functional Foods},
year = {2012},
volume = {4},
number = {1},
month = {March},
issn = {1756-4646},
pages = {278--286},
numpages = {8},
keywords = {Hen egg white lysozyme Hydrolysate RP-HPLC Antioxidant activity Antimicrobial activity},
}

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%0 Journal Article
%T A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates
%A Mina Memarpoor-Yazdi
%A Asoodeh, Ahmad
%A JamshidKhan Chamani
%J Journal of Functional Foods
%@ 1756-4646
%D 2012

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