金属抗菌肽SIF_(4)在人工模拟食品体系中的抑菌稳定性

Antimicrobial stability of metal antimicrobial peptide SIF_(4)in artificial simulated food systems

食品富含蛋白质和脂肪等营养成分,在加工和贮运等环节易滋生微生物,对食品质量、风味及安全产生不良影响,抑制食品致病菌与腐败微生物增殖是食品防腐保鲜领域的重点。前期研究发现,金属抗菌肽SIF_(4)可通过抑制微生物增殖和防止蛋白质与脂质氧化协同作用实现食品的防腐保鲜。该试验以金黄色葡萄球菌为指示菌,研究了金属抗菌肽SIF_(4)在人工模拟食品体系中的抑菌稳定性。试验结果表明,除大豆磷脂与十二烷基磺酸钠模拟食品乳化体系外,金属抗菌肽SIF_(4)在其他模拟乳化体系中均保持较好抑菌活性,可用于面包和蛋糕等需乳化加工的食品防腐保鲜;在模拟食品增稠体系中也保持较好抑菌活性,可用于果冻和调味糖浆等冻胶类食品防腐保鲜;在模拟加酶食品体系中仍表现较好蛋白酶耐受性,可用于焙烤、酿造和肉产品等常见含酶加工食品的防腐保鲜;在模拟食品高糖体系中也保持较好抗菌稳定性,可用于果脯、蜜饯及罐头等高糖食品的防腐保鲜;在模拟食品高盐体系中,抑菌活性与对照组无显著性差异(P>0.05),可用于豆瓣酱、泡菜和鱼(虾)酱等高盐食品的防腐保鲜。金属抗菌肽SIF_(4)在不同模拟食品体系中均保持较好抗菌稳定性,可用于不同食品的防腐保鲜,有很好的应用前景。

Food is rich in nutrients such as protein and fat,and is easily polluted by microorganisms during processing,transportation and storage,which may cause potential adverse-effects on food quality,flavor,and safety.The inhibition of food pathogenic and spoilage microorganisms becomes the research hotspots of food antiseptic preservative field.Previous studies showed that metal antimicrobial peptide SIF_(4)exerted excellent antimicrobial activity through synergistic effect of inhibiting food pathogens′growth and preventing protein and lipid oxidation.To investigate the feasibility of SIF_(4)as antimicrobial agent,Staphylococcus aureus was used as the index pathogen,the antibacterial stabilities(AMS)of SIF_(4)in several artificial simulated food systems were studied.SIF_(4)showed good AMS in simulated food emulsifying system,except for soybean phospholipid and SDS simulated food emulsifying system,and can be used as antiseptic preservative agent(APA)in foods that need emulsifying processing,such as bread and cake.SIF_(4)also had good AMS in simulated food thickening system and can be potentially applied as APA for jelly foods,such as jelly and flavoring syrup.SIF_(4)also showed good proteinase-tolerance,and could be used potentially as APA for foods that needed proteinase preparation,such as baking,brewing and meat products.SIF_(4)displayed good AMS in simulated high-sugar food system as well,and can be used as APA for preserved fruits,candied fruits and canned foods.There was no significant difference in AMS between the experiment group and the control group(P>0.05)in simulated high-salt food system,and SIF_(4)could be used as a potential APA in high salt foods,such as bean paste,pickle and fish(shrimp)paste.In conclusion,SIF_(4)has good AMS in different simulated food systems and can be widely used as a good APA with a good prospect.