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| Antimicrobial stability of Moringa oleifera seed antimicrobial peptides under different storage and processing conditions |
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| DOI： |
| KeyWord:Moringa oleifera seed antimicrobial peptide antimicrobial activity storage condition processing condition stability |
| FundProject: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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| Abstract: |
| 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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