Abstract
This study aimed to improve bacterial inhibition in Pickering emulsions during storage using antimicrobial peptides. A peptide (ARHQGVMVGMGQK), designated SA6, isolated from the broth of salt-fermented shrimp (Penaeus vannamei). Peptide SA6 had a minimum inhibitory concentration (MIC) of 15.6 μg/mL against Staphylococcus aureus. The mean particle size of SPI-SA6 particles (417.4 nm) was significantly smaller compared with soybean isolate protein (SPI) (463.3 nm). Moreover, the polydispersity index (PDI) decreased with increasing peptide concentration, while the particles were stabilized by hydrogen bonding. SPI-SA6 Pickering emulsions were stable for the entire storage period (7 d) and had lower creaming index and droplet size compared with SPI Pickering emulsions. Further, SPI-SA6 Pickering emulsion could effectively inhibit bacterial growth and disrupt bacterial cell membrane structure, to significantly decrease bacteria (S. aureus) numbers to 2.83 CFU/mL during storage and therefore extending the inhibition time. Collectively, peptide SA6 could stabilize Pickering emulsion while exerting antibacterial effects.
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Data Availability
Data supporting the findings of this study are available upon request from the corresponding author.
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The work has been funded by the National Key R&D Program of China (2020YFD0900900).
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Jingyi Dai: experiments, data analysis, writing-original draft. Jude Juventus Aweya: methodology, writing-review and editing. Ritian Jin: software. Wuyin Weng: validation, methodology. Rong Lin: visualization. Yuanhong Xie: methodology. Shen Yang: supervision, resources, writing-review and editing.
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Yang, S., Dai, J., Aweya, J.J. et al. The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei. Food Bioprocess Technol 16, 1312–1323 (2023). https://doi.org/10.1007/s11947-023-03000-9
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DOI: https://doi.org/10.1007/s11947-023-03000-9