Effects of Conglycinin and Its Hydrolysate Peptide on Propagation of Salmonella

doi:10.7506/spkx1002-6630-200917004

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 30-33.doi: 10.7506/spkx1002-6630-200917004

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Effects of Conglycinin and Its Hydrolysate Peptide on Propagation of Salmonella

GUO Cheng-dong，ZHANG Yuan-shu，WANG Guo-jie，ZOU Si-xiang*

Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing
Agricultural University, Nanjing 210095, China

Received:2008-08-25 Revised:2009-02-13 Online:2009-09-01 Published:2014-04-14
Contact: ZOU Si-xiang

Abstract

Abstract:

Conglycinin, one of the main storage proteins in soybean, was prepared by isoelectric precipitation and salting-out followed by gel column chromatographic purification. SDS-PAGE analysis clearly indicated that the purification product was electrophoretically pure. The effects of conglycinin and its hydrolysate peptide prepared with pepsin on propagation of Salmonella were studied. The propagation of Salmonella was inhibited by high concentration (6 mg/ml) of conglycinin and its hydrolysate peptide and the peptide exhibited stronger inhibition effect than conglycinin at the same concentration. However, both conglycinin and its hydrolysate peptide at low concentration (1.5 and 0.75 mg/ml) displayed slight promotion effects.

Key words: conglycinin, pepsin, hydrolysate peptide, Salmonella

CLC Number:

TS201.21

GUO Cheng-dong，ZHANG Yuan-shu，WANG Guo-jie，ZOU Si-xiang*. Effects of Conglycinin and Its Hydrolysate Peptide on Propagation of Salmonella[J]. FOOD SCIENCE, 2009, 30(17): 30-33 https://doi.org/10.7506/spkx1002-6630-200917004

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Effects of Conglycinin and Its Hydrolysate Peptide on Propagation of Salmonella

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