2012/05/29 by R.M. Kent, Robert M. Kent, C.M. Guinane +11
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Immunology and Microbiology · #Antimicrobial Peptides and Activities #Probiotics and Fermented Foods #Protein Hydrolysis and Bioactive Peptides
paper · doi:10.1111/j.1472-765x.2012.03271.x
openalex publication_date 2012/05/29 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29
AIMS: The aim of this study was to identify Bacillus isolates capable of degrading sodium caseinate and subsequently to generate bioactive peptides with antimicrobial activity. METHODS AND RESULTS: Sodium caseinate (2.5% w/v) was inoculated separately with 16 Bacillus isolates and allowed to ferment overnight. Protein breakdown in the fermentates was analysed using gel permeation-HPLC (GP-HPLC) and screened for peptides (<3-kDa) with MALDI-TOF mass spectrometry. Caseicin A (IKHQGLPQE) and caseicin B (VLNENLLR), two previously characterized antimicrobial peptides, were identified in the fermentates of both Bacillus cereus and Bacillus thuringiensis isolates. The caseicin peptides were subsequently purified by RP-HPLC and antimicrobial assays indicated that the peptides maintained the previously identified inhibitory activity against the infant formula pathogen Cronobacter sakazakii. CONCLUSIONS: We report a new method using Bacillus sp. to generate two previously characterized antimicrobial peptides from casein. SIGNIFICANCE AND IMPACT OF THE STUDY: This study highlights the potential to exploit Bacillus sp. or the enzymes they produce for the generation of bioactive antimicrobial peptides from bovine casein.