Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (10): 2268-2276.DOI: 10.3969/j.issn.1004-1524.2022.10.21

• Food Science • Previous Articles     Next Articles

Antibacterial activity of tea antimicrobial peptide extraction and its effect on preservation of chilled meat

WANG Lifanga(), YE Liangb, XIE Zhongwenc, DANG Xianglib,*()   

  1. a. School of Horticulture, Anhui Agricultural University, Hefei 230036, China
    b. School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
    c. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
  • Received:2022-03-02 Online:2022-10-25 Published:2022-10-26
  • Contact: DANG Xiangli

Abstract:

To prepare antimicrobial peptide (AMP) extraction from tea and apply it in chilled meat preservation, tea AMP extraction (TAE) was extracted from Longjing tea. Antibacterial activity of TAE was determined by radial diffusion assay. The mechanism of action of TAE against bacteria was analyzed by membrane permeability, phosphorus ions leakage, DNA binding and transmission electron microscopy. The effect of TAE on preservation of chilled meat was also evaluated based on microbial colonies and pH value. The results showed that TAE mainly contained peptides with a molecular weight of less than 18.4 ku, it showed antibacterial activity against Staphylococcus aureus and Escherichia coli, and it could disrupt bacterial cell membrane and enhance cell membrane permeability, resulting in phosphorus ions leakage. However it did not bind to bacterial genomic DNA. TAE could significantly inhibit the growth of bacteria in chilled meat and delay the increasing of pH value, which could prolong the preservation time and had high development and utilization value in food preservation.

Key words: tea, antimicrobial peptide, antibacterial activity, chilled meat, preservation

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