Antimicrobial Peptides of Meat Origin - An In silico and In vitro Analysis

Title:Antimicrobial Peptides of Meat Origin - An In silico and In vitro Analysis

Volume: 24 Issue: 2

Author(s): Paulina Keska and Joanna Stadnik

Affiliation:

Keywords: Antimicrobial peptides, meat proteins, in silico analysis.

Abstract: The aim of this study was to evaluate the antimicrobial activity of meat protein-derived peptides against selected Gram-positive and Gram-negative bacteria. The in silico and in vitro approach was combined to determine the potency of antimicrobial peptides derived from pig (Sus scrofa) and cow (Bos taurus) proteins. The in silico studies consisted of an analysis of the amino acid composition of peptides obtained from the CAMP_R3 database, their molecular weight and other physicochemical properties (isoelectric point, molar extinction coefficient, instability index, aliphatic index, hydropathy index and net charge). The degree of similarity was estimated between the antimicrobial peptide sequences derived from the slaughtered animals and the main meat proteins. Antimicrobial activity of peptides isolated from dry-cured meat products was analysed (in vitro) against two strains of pathogenic bacteria using the disc diffusion method. There was no evidence of growthinhibitory properties of peptides isolated from dry-cured meat products against Escherichia coli K12 ATCC 10798 and Staphylococcus aureus ATCC 25923.

Cite this article as:

Keska Paulina and Stadnik Joanna, Antimicrobial Peptides of Meat Origin - An In silico and In vitro Analysis, Protein & Peptide Letters 2017; 24 (2) . https://dx.doi.org/10.2174/0929866523666161220113230