Bovine mucous membranes as a source of antimicrobial compounds

Q3 Agricultural and Biological Sciences

Potravinarstvo Pub Date : 2018-10-16 DOI:10.5219/976

E. Kotenkova, E. A. Lukinova, L. Kovalyov

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引用次数: 1

Abstract

Loss of food quality, deterioration of organoleptic properties and accumulation of anti-alimentary compounds are in focus of modern food science. Nowadays, such traditional methods as processing, physical and chemical treatment are used for improving of shelf life. An alternative ways of shelf life increasing are quite a sharp problem. Antimicrobial peptides (AMPs) could be an actual alternative. According to Antimicrobial Peptide Database (http://aps.unmc.edu/AP/main.php), 2884 antimicrobial peptides from six kingdoms were found and identified. Mucous membranes of farm animals due to their border position and intensive contact with different pathogens could be a capacious source of such substances. Objects of the study were bovine oral cavity mucosa, nasal cavity mucosa, tracheal cavity mucosa, rectal mucosa, tongue mucosa, saliva gland and submandibular lymph nodes. Two-dimensional electrophoresis (2DE) was performed according to the method of O'Farrell, 35 protein fractions were identified by MALDI-TOF MS and MS/MS mass spectrometry. A number of qualitative and quantitative differences were revealed. A large number of histones (H2bd-like, H2BC, HIST1H2BD, HIST2H2AC, HIST1H2AH, histone H3.3 and H2bl-like, HIST2H2AC and histone H3.3, mixture HIST1H2AJ, HIST2H2BE and histone H2A type 2-C) were found in all mucous membranes as well as several tissue-specific proteins (proteins S100-A12 and AGR2, isoforms of ribosomal proteins, myelin P2, odorant-binding protein, secretoglobin), which could be a precusors of bioactive peptides

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牛粘膜作为抗菌化合物的来源

食品质量的下降、感官特性的恶化和抗消化化合物的积累是现代食品科学研究的热点。目前，采用加工、物理、化学处理等传统方法来提高货架期。另一种延长保质期的方法是一个相当尖锐的问题。抗菌肽(AMPs)可能是一个真正的替代品。根据抗菌肽数据库(http://aps.unmc.edu/AP/main.php)，发现并鉴定了6个王国的2884种抗菌肽。农场动物的粘膜由于其边界位置和与不同病原体的密切接触，可能是这类物质的大量来源。研究对象为牛口腔黏膜、鼻腔黏膜、气管黏膜、直肠黏膜、舌黏膜、唾液腺和下颌下淋巴结。采用O'Farrell法进行双向电泳(2DE)，采用MALDI-TOF MS和MS/MS质谱法对35个蛋白组分进行鉴定。揭示了一些定性和定量的差异。在所有粘膜中均发现大量组蛋白(h2bd样、H2BC、HIST1H2BD、HIST2H2AC、HIST1H2AH、组蛋白H3.3和h2bl样、HIST2H2AC和组蛋白H3.3、混合物HIST1H2AJ、HIST2H2BE和2-C型组蛋白H2A)，以及多种组织特异性蛋白(S100-A12和AGR2蛋白、核糖体蛋白异构体、髓磷脂P2、气味结合蛋白、分泌球蛋白)，可能是生物活性肽的前体

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来源期刊

Potravinarstvo Agricultural and Biological Sciences-Food Science

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

12 weeks

期刊介绍： Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.