Effects of External Factors on Anti-Listeria LIN 3 Activity of Recombinant Enterocin A

doi:10.7506/spkx1002-6630-201017073

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 327-330.doi: 10.7506/spkx1002-6630-201017073

• Bioengineering • Previous Articles Next Articles

Effects of External Factors on Anti-Listeria LIN 3 Activity of Recombinant Enterocin A

ZHAO Ai-zhen1，XU Xing-ran1，HAN Wen-yu2

1. College of Pharmaceutical Science, Southwest University, Chongqing 400715, China；
2. College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China

Received:2010-06-07 Online:2010-09-15 Published:2010-12-29
Contact: ZHAO Ai-zhen E-mail:zaoaizhen@yahoo.com.cn

Abstract

Abstract:

With and without sole exposures to proteases (trypsin and protease K), reductant (2-mercaptoethanol), temperature and pH, recombinant Enterocin A was tested for its anti-Listeria LIN 3 activity by agar diffusion, agar spot or plate count methods in order to figure out the effects of these external factors on this biological activity. Due to protease hydrolysis, recombinant Enterocin A thoroughly lost its anti-Listeria LIN 3 activity. The presence of β-mercaptoethanol also resulted in a near-complete loss of its anti-Listeria LIN 3 activity. Recombinant Enterocin A presented high thermal stability. In spite of heating for 10 min at 100 ℃, its anti-Listeria LIN 3 activity could still be detected. Recombinant Enterocin A could maintain anti-Listeria LIN 3 activity in the pH range from 2.0 to 8.0.

Key words: recombinant Enterocin A, anti-Listeria LIN 3 activity, external factors

CLC Number:

TS201.3

ZHAO Ai-zhen1，XU Xing-ran1，HAN Wen-yu2. Effects of External Factors on Anti-Listeria LIN 3 Activity of Recombinant Enterocin A[J]. FOOD SCIENCE, 2010, 31(17): 327-330.

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Effects of External Factors on Anti-Listeria LIN 3 Activity of Recombinant Enterocin A

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