Antimicrobial property of Pichia pastoris‐derived natto peptide against foodborne bacteria and its preservative potential to maintain pork quality during refrigerated storage. Issue 3 (8th January 2022)

• Record Type: Journal Article
• Authors: Dong, Bin; Yu, Cailing; Lin, Yanjun; Zhou, Guowen; Sun, Chunlong; Wang, Jun; Wu, Tao
• Is Part Of: Food science & nutrition. Volume 10:Issue 3(2022)
• Page Start: 914
• Page End: 925
• Publication Date: 2022-01-08
• Subjects: antimicrobial agents -- antimicrobial peptides -- antioxidant activity -- natto peptide -- pork -- preservatives; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2722
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Pork spoilage caused by foodborne bacteria contamination always leads to substantial economic loss in the meat industry. The toxicity and drug resistance of chemical preservatives have raised public concerns about their safety and stability. In this study, natto peptide from Pichia pastoris was prepared using DNA recombinant technology. It showed an excellent antibacterial effect against Gram‐positive and ‐negative bacteria, with minimum inhibitory concentrations (MICs) ranging from 6 to 30 μg/ml. Of note, natto peptide exhibited low cytotoxicity and hemolytic activity. The application of natto peptide on pork during refrigerated storage dramatically decreased the growth of Staphylococcus spp., Escherichia spp., and Pseudomonas spp. The bactericidal properties remained in force when natto peptide was used in pork models contaminated with artificial bacteria. Moreover, the application of natto peptide (90 μg/ml) inhibited the increase in pH variation and drip loss, decreased the generation of total volatile basic nitrogen (TVB‐N) and thiobarbituric acid reactive substances (TBARS), and maintained a high sensory quality score during pork storage. These results implied that P. pastoris ‐derived natto peptide could extend the storage time of pork, and it has the potential to be a promising antiseptic biopreservative to replace chemical preservatives. Abstract : The natto peptide could significantly extend the shelf life of fresh pork. The natto peptide maintained a high quality of fresh pork during storage at 4℃. The natto peptide had the potential to replace chemical preservatives during pork storage.