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

doi:10.3969/j.issn.1004-1524.2022.10.21

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 Lifang^a(), YE Liang^b, XIE Zhongwen^c, DANG Xiangli^b^,^*()

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

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

CLC Number:

TS201

WANG Lifang, YE Liang, XIE Zhongwen, DANG Xiangli. Antibacterial activity of tea antimicrobial peptide extraction and its effect on preservation of chilled meat[J]. Acta Agriculturae Zhejiangensis, 2022, 34(10): 2268-2276.

Figures/Tables 8

Fig.1 SDS-PAGE of TAE1, Retained proteins by 10 ku ultrafiltration tube; 2, Retained proteins by 3 ku ultrafiltration tube; 3, Extracted TAE.

Table 1 Antibacterial activity of TAE against bacteria

处理 Treatment	抑菌圈直径Diameter of inhibition zone/mm
处理 Treatment	金黄色葡萄球菌 Staphylococcus aureus	大肠埃希菌 Escherichia coli
茶叶抗菌肽TAE	13.6±0.44 a	7.9±0.38 a
乳酸链球菌肽Nisin	16.2±0.78 a	4.7±0.42 b

Fig.2 Effect of TAE on cell membrane permeability of S. aureus

Fig.3 Effect of TAE on phosphate ions leakage of S. aureus

Fig.4 Gel retardation analysis of S. aureus genomic DNA M, DNA marker; CK, Negative control; 1, Positive control; 2, TAE.

Fig.5 TEM micrographs of S. aureus treated with TAE A, CK; B and C, TAE teatment. Bar=200 nm.

Fig.6 Effect of TAE on total bacterial count of chilled meat Data on the bars marked without the same lowercase letter indicated significant differences at P<0.05. The same as below.

Fig.7 Effect of TAE on pH value of chilled meat

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

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