Improved Antimicrobial Properties of White Wastewater Protein Hydrolysate Through Electrodialysis with an Ultrafiltration Membrane (EDUF)
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View abstract on PubMed
Summary
This summary is machine-generated.This study explored white wastewater as a source of antimicrobial peptides using electrodialysis with ultrafiltration membranes. Anionic peptides from the anionic recovery compartment showed significant antifungal activity.
Area Of Science
- Biotechnology
- Circular Economy
- Food Science
Background
- White wastewater (WW) presents an underutilized resource for valuable biomolecules.
- Antimicrobial peptides (AMPs) have potential applications in food preservation and medicine.
- Valorizing dairy components within a circular economy framework is crucial.
Purpose Of The Study
- To investigate white wastewater as a source of antimicrobial peptides.
- To separate and characterize peptides using electrodialysis with ultrafiltration membranes (EDUF).
- To evaluate the antimicrobial and antifungal activities of the isolated peptides.
Main Methods
- Hydrolysis of WW using Pronase E.
- Separation of peptides via electrodialysis with ultrafiltration membranes (EDUF).
- Quantification of peptide migration rates and relative energy consumption (REC).
- Microbial activity assays against specific bacterial and fungal strains.
Main Results
- EDUF effectively separated peptides into cationic recovery compartment (CRC) and anionic recovery compartment (ARC) fractions.
- Peptide migration rates were 6.83 g/m²·h (CRC) and 6.19 g/m²·h (ARC).
- Antifungal activity was observed in the feed and ARC fractions, with specific efficacy against Mucor racemosus and Penicillium commune (MIC = 0.156 mg/mL).
- No antibacterial activity was detected against Clostridium tyrobutyricum or Pseudomonas aeruginosa.
Conclusions
- White wastewater is a viable source for recovering bioactive peptides.
- The EDUF process shows promise for isolating anionic peptides with antifungal properties.
- Further optimization of EDUF and peptide synthesis could lead to novel food preservation agents.
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