Liyan Liu1, Ruirui Xu2, Lin Li1, Bing Li1, Xia Zhang1, Ximei Zhang3, Zhenbo Xu4. 1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China. 2. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. 3. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. Electronic address: femzhang@scut.edu.cn. 4. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China; Department of Microbial Pathogenesis, University of Maryland, Baltimore 21201, USA. Electronic address: zhenbo.xu@hotmail.com.
Abstract
OBJECTIVE: This study aimed to investigate correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate (WPI) during ultrasonic treatment. METHODS: The structural changes of WPI under ultrasonic field were studied by amino-acid analyzer, circular dichroism, SDS-PAGE, and spectrophotometer. RESULTS: With the increasing of WPI concentration added during ultrasonic treatment, the survival rate of E. coli increased. The influence of WPI on bactericidal activity under ultrasonic treatment might due to the change of tertiary and higher level structures, not by the primary structure, and had little relation with secondary structure. CONCLUSION: The influence of WPI on bactericidal activity during ultrasonic treatment might due to the change of the tertiary structure and higher level structures.
OBJECTIVE: This study aimed to investigate correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate (WPI) during ultrasonic treatment. METHODS: The structural changes of WPI under ultrasonic field were studied by amino-acid analyzer, circular dichroism, SDS-PAGE, and spectrophotometer. RESULTS: With the increasing of WPI concentration added during ultrasonic treatment, the survival rate of E. coli increased. The influence of WPI on bactericidal activity under ultrasonic treatment might due to the change of tertiary and higher level structures, not by the primary structure, and had little relation with secondary structure. CONCLUSION: The influence of WPI on bactericidal activity during ultrasonic treatment might due to the change of the tertiary structure and higher level structures.
Authors: Yanmei Li; Tengyi Huang; Caiying Bai; Jie Fu; Ling Chen; Yi Liang; Kan Wang; Jun Liu; Xiangjun Gong; Junyan Liu Journal: Front Microbiol Date: 2020-08-21 Impact factor: 6.064