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| 不同储存、加工条件下辣木籽抗菌肽的抑菌稳定性 |
| Antimicrobial stability of Moringa oleifera seed antimicrobial peptides under different storage and processing conditions |
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| DOI： |
| 中文关键词: 辣木籽抗菌肽 抑菌活性 储存条件 加工条件 稳定性 |
| 英文关键词:Moringa oleifera seed antimicrobial peptide antimicrobial activity storage condition processing condition stability |
| 基金项目:国家自然科学基金地区项目（31960462）；云南省基础研究计划面上项目（2019FB052）；云南省农业联合专项（2018FG001-040） |
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| 中文摘要: |
| 旨在为辣木籽抗菌肽的储存、加工提供参考，以实验室前期筛选的具有较好抑制金黄色葡萄球菌生长的辣木籽肽F2和F3为原料，测定其在不同储存、加工条件下的相对抑菌率，分析抑菌稳定性。结果表明：低温储存有利于辣木籽抗菌肽F2和F3抑菌活性的保留，且储存温度为-20 ℃时，其抑菌活性受储存时间影响较小；F2、F3随pH增大相对抑菌率先升高后降低，F2、F3适宜的pH分别为6和8；加工温度、超声波功率升高，F2、F3相对抑菌率降低；相比于Na+和K+，Mg2+对F2、F3相对抑菌率的降低作用更大。实际加工和储存过程中应选择合适的条件，以保证辣木籽抗菌肽抑菌活性的保留。 |
| 英文摘要: |
| In order to provide reference for the storage and processing of antimicrobial peptides from Moringa oleifera seeds, the Moringa oleifera seed peptide F2 and F3 with good anti-Staphylococcus aureus activity screened in the laboratory were used as raw materials to determine their relative bacterial inhibition rates under different storage and processing conditions and to analyze antimicrobial stability. The results showed that low temperature storage was beneficial to the rentention of antimicrobial acitivity of F2,F3, and the antimicrobial activity was less affected by the storage time when the storage temperature was -20 ℃. The relative bacterial inhibition rate of F2 and F3 increased and then decreased with the increase of pH, and the suitable pH of F2 and F3 were 6 and 8, respectively. The relative bacterial inhibition rate of F2 and F3 decreased with the increase of processing temperature and ultrasonic power. Compared with Na+ and K+, Mg2+ had a greater effect on reducing the relative bacterial inhibition rate of F2 and F3. The suitable conditions should be selected during actual processing and storage to ensure the retention of the antimicrobial activity of Moringa oleifera seeds antimicrobial peptide. |
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