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Hydrolysate [id=ALA0002]

Producer Organism : Native Protein : Production Method :
Cow α-lactalbumin Enzymatic hydrolysis
Activity : Antibacterial, antifungal
Target Organisms :

Gram-positive: Tested against Bacillus mesentericus 66, Bacillus subtilis SK-52, Bacillus subtilis 65-10, Bacillus subtilis 65-42, Bacillus subtilis 65-1482, Bifidobacterium sp., Lactobacillus fermentii 90TC4, Lactobacillus plantarum 8PA3 .

Gram-negative: Tested against Escherichia coli K12, Escherichia coli M17, Escherichia coli MRE-600, Escherichia coli O2, Methylococcus capsulatus 122, Methylococcus capsulatus 170, Methylococcus sp., Proteus vulgaris .

Yeasts: Tested against Candida salmonicola 779, Candida tropicalis 909, Rhodotozula aurantiaca 528, Saccharomyces cerevisiae .

Description :
Production method: Trypsin, chymotrypsin, pancreatin or pepsin hydrolysis.

Citation: 1

Food-protein enzymatic hydrolysates possess both antimicrobial and immunostimulatory activities: a ‘cause and effect’ theory of bifunctionality

Cited Entries: ALA0002, CAS0001, BLA0002

Authors:Biziulevič, ius, G. A., Kislukhina, O. V., Kazlauskaitė, , J., ˇukaitė, , V.
Journal: FEMS Immunology & Medical Microbiology 2006, 46(1): 131-138.
CrossRef External Link
Abstract: The antimicrobial activity (the ability to activate the microbial autolytic system) and immunostimulatory activity (the ability to improve the phagocytic cell functioning) of 20 food-protein hydrolysates [five food proteins (casein, α-lactalbumin, β-lactoglobulin, ovalbumin and serum albumin) hydrolyzed with four gastrointestinal proteinases (trypsin, α-chymotrypsin, pepsin and pancreatin)] were examined. All the food-protein hydrolysates acted antimicrobially in vitro towards all 24 microbial strains tested: autolysis of 20 naturally autolyzing strains was activated, with the autolysis activation index (KA) ranging from 1.04 to 22.0, while autolysis was induced to values of 2.81–56.7% in four naturally nonautolyzing strains. When given to mice per os, all the food-protein hydrolysates enhanced the phagocytosing capacity of peritoneal macrophages, with the enhancement index (KI) ranging from 1.02 to 1.41. A direct correlation between KA and KI was observed. We make the presumption that KI is a function of KA.
Keywords: food-protein hydrolysates, antimicrobial activity, immunostimulatory activity, microbial autolytic system, macrophage, phagocytosing capacity, a ‘cause and effect’ theory of bifunctionality

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