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Updated: Aug 11, 2026
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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids
Published on: May 4, 2018
Casein-derived antimicrobial peptides generated by Lactobacillus acidophilus DPC6026
M Hayes1, R P Ross, G F Fitzgerald
1Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
Applied and Environmental Microbiology
|March 7, 2006
Summary
Researchers identified three antibacterial peptides from Lactobacillus acidophilus fermentation. These peptides show potential for use in infant formula to combat harmful bacteria like Enterobacter sakazakii.
Area of Science:
- Food Microbiology
- Biochemistry
- Proteomics
Background:
- Enterobacter sakazakii and Escherichia coli are pathogenic bacteria.
- Neonatal infections are linked to milk-based formula.
- Lactobacillus acidophilus fermentation produces bioactive compounds.
Purpose of the Study:
- To characterize antibacterial peptides from Lactobacillus acidophilus DPC6026.
- To identify specific peptide sequences with antimicrobial activity.
- To assess the potential application of these peptides in food safety.
Main Methods:
- Fermentation of sodium caseinate using Lactobacillus acidophilus DPC6026.
- Peptide purification and characterization.
- Antibacterial activity assays against Enterobacter sakazakii and Escherichia coli.
Main Results:
- Three distinct peptides with antibacterial activity were identified.
- The peptides were derived from bovine alpha(s1)-casein.
- Sequences identified: IKHQGLPQE, VLNENLLR, and SDIPNPIGSENSEK.
- Activity demonstrated against Enterobacter sakazakii ATCC 12868 and Escherichia coli DPC5063.
Conclusions:
- The identified peptides exhibit significant antibacterial properties.
- These peptides hold potential for bioprotective applications.
- Potential use in infant formula to mitigate risks associated with Enterobacter sakazakii infections.
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