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Dried salted yellow croaker myosin antibacterial peptide LCM13 and application thereof

A myosin and antibacterial peptide technology, applied in the biological field, can solve the problems of destroying the structure of yellow croaker, peptide segment degradation, etc., and achieve the effects of increasing fish tenderness and pickling efficiency, improving product quality, and protecting quality and quality.

Active Publication Date: 2021-07-30
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, high-intensity ultrasound (400-500W) has been used to assist in the pickling of yellow croakers, but the use of ultrasound at this frequency to accelerate pickling will destroy the structure of peptides in yellow croakers and degrade the peptides

Method used

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  • Dried salted yellow croaker myosin antibacterial peptide LCM13 and application thereof
  • Dried salted yellow croaker myosin antibacterial peptide LCM13 and application thereof
  • Dried salted yellow croaker myosin antibacterial peptide LCM13 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1 yellow croaker processing technology

[0057] The processing technology is to take fresh large yellow croaker, dig out the gills, tear off the dorsal fin, and chop off the tail. Use a knife from the back, and cut the fish head into two even pieces along the belly, without cutting the belly, remove the internal organs and dirt, wash and drain. Then spread the yellow croaker flat, sprinkle with refined salt, white wine, shallot and ginger juice, put it in a sealed bag, marinate it under 10-40W ultrasonic power for 4-5 hours, take it out and string it on the head of the yellow croaker, tie it up, Hang it in a ventilated and cool place and let it blow for 3-4 days.

Embodiment 2

[0058] Liquid chromatography / mass spectrometry (LCMS) of embodiment 2 antimicrobial peptide LCM13

[0059] Weigh 100-200g of yellow croaker sample fish meat and viscera into a beaker, add an appropriate amount of ultrapure water and crush it with a mixer for 3-5 minutes, and then boil the broken tissue in a water bath at 100°C for 2-3 hours. Samples were prepared by centrifugation at 11000 g for 20 min at 4 °C. Then pass the centrifuged supernatant through a 1500-3000 mesh sieve, freeze in the refrigerator, and freeze-dry overnight. The lyophilized samples were then subjected to LCMS experiments.

[0060] Chromatographic conditions: Injection volume: 5.0μl

[0061] Chromatographic column: C18 analytical chromatographic column, length 25cm, inner diameter 75μm.

[0062] Mobile phase: A: 0.1% methanol in water

[0063] B: Acetonitrile

[0064] Combined with database search software: MAXQUANTv1.6.5.0, database: uniprot large yellow croaker protein library, the mass spectrogr...

Embodiment 3

[0065] Screening of antimicrobial peptide LCM13 in yellow croaker in embodiment 3

[0066] Based on the 5 peptides obtained from the LCMS results, the antibacterial peptide prediction online server APD3 was used to predict the possible antibacterial sequences in the myosin sequence of yellow croaker, and the charge and hydrophobicity of the possible antibacterial sequences were analyzed, and finally the amino acids were screened out The sequence VSIYKLTGAVMHYGNMKFK was chemically synthesized (synthesized by Beijing Zhongke Yaguang Biotechnology Co., Ltd.), and its antibacterial activity was verified. The filtering results are shown in the table below.

[0067] Table 1 Peptide analysis results of yellow croaker by LCMS

[0068]

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Abstract

The invention discloses a dried salted yellow croaker myosin antibacterial peptide LCM13. The amino acid sequence of the dried salted yellow croaker myosin antibacterial peptide LCM13 is VSIYKLTGAVMHYGNMKFK. The molecular weight of the antibacterial peptide is 2186 Da. The invention also discloses an application of the antibacterial peptide of the dried salted myosin of the yellow croaker, namely application in preventing or treating bacterial infection of algicidal vibrio, vibrio parahaemolyticus and the like. The invention lays a foundation for the subsequent further research of the salted yellow croaker myosin antibacterial peptide as a food preservative and the development of a feed additive for preventing fish diseases.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a yellow croaker myosin antibacterial peptide LCM13 and its application. Background technique [0002] In recent years, food safety problems caused by foodborne pathogenic microorganisms have become a major public health problem faced by countries all over the world. According to the statistics of the World Health Organization (WHO), about 1.5 billion people in the world are infected with food-borne diseases every year, 70% of which are caused by pathogenic microbial contamination. Foodborne pathogenic microorganisms have become a major factor that endangers food safety. [0003] Vibriosis is a common and serious bacterial disease in large yellow croaker breeding, and its main manifestations are ulcers, rotten tails, ascites and rotten eyes. The disease has a short course, a wide range, and a high mortality rate. The lethality rate is as high as 80%, and most fish last only 7 days...

Claims

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Application Information

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IPC IPC(8): C07K14/46A61K38/17A61P31/04A23L17/00A23L5/30A23L3/3526A23K20/147
CPCC07K14/461A61P31/04A23L17/00A23L5/32A23L3/3526A23K20/147A61K38/00
Inventor 杨燊李若冰袁紫金石林凡郑明静翁武银
Owner JIMEI UNIV
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