Screening antimicrobial activity against pathogens from protein hydrolysate of rice bran and Nile Tilapia by-products
2018
Pasuwan, P. | Trang, H. T. H.
The research aimed to investigate antimicrobial activity of protein hydrolysate extracted by Alkali technique (pH shift method) followed by Protease G6 hydrolysis from various types of sources, Thai jasmine rice bran (Hom Mali 105) and Nile Tilapia by-products (including headframe, fin, belly, flap meat and trimmed meat), on some human pathogens causing foodborne illness such as Escherichia coli O157:H7, Salmonella Typhiumurium, Listeria monocytogenes and Staphylococcus aureus. The protein hydrolysate of Nile Tilapia by-products with low molecular weight approximately 1000 Da exhibited strong bacteriostatic effects on Listeria monocytogenes and Salmonella Typhymurium at the tested points of concentration (1- 8% extract powder/ml) while both of other bacteria were slightly inhibited at 3-8% extract powder/ml. Whereas, the bran hydrolysate showed completely no effects on the passage of all pathogens found with the inhibition zone. The suitable extraction figured out remarkable benefits such as the high amount of protein content, 279.058 mg/g and 292.870 mg/g for Nile Tilapia by-products and the rice bran hydrolysate, respectively. Especially, the pretty small size of the fish essential amino acid sequences. Therefore, the hydrolysate of Nile Tilapia byproducts is not only potential in the antimicrobial efficacy as natural preservatives in order to build an extension of shelf-life in a variety of fish products, but also safe for consumption due to the natural origin. Besides, the rice bran protein hydrolysate could contribute in food nutrition aspect.
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