Isolation and characterization of four antibacterial peptides from bovine hemoglobin.
作者： Naima Nedjar-Arroume , Véronique Dubois-Delval , Khalil Miloudi , Rachid Daoud , François Krier
DOI: 10.1016/J.PEPTIDES.2006.03.033
关键词:
摘要: Abstract Peptic digestion of bovine hemoglobin at low degree hydrolysis yields several intermediate peptide fractions after separation by reversed phase HPLC exhibiting antibacterial activity against Micrococcus luteus A270, Listeria innocua, Escherichia coli, and Salmonella enteritidis. From these fractions, four new peptides were isolated analyzed ESI-MS/MS. Three correspond to fragments the α-chain hemoglobin: α107–141, α137–141, α133–141, one β-chain: β126–145. The minimum inhibitory concentrations (MIC) towards strains their hemolytic erythrocytes determined.
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