Browsing by Author "Daza Correa, Daniela Andrea"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
Item Obtención de péptidos antimicrobianos a partir de la hidrólisis del suero de leche bovina por actinidina evaluados contra Escherichia coli y Staphylococcus aureus(Universidad Santiago de Cali, 2023) Daza Correa, Daniela Andrea; Rodríguez Perea, Valeria; Oñate Garzón, José Fernando; Liscano Martínez, YamilBacterial resistance is a growing problem worldwide in recent years for the successful treatment of infectious diseases, causing prolonged hospital stays, intensive care, high costs of care, unfavorable prognosis and increased mortality. Due to this situation, the search for new alternatives to conventional antibiotics available in the market has increased, such as antimicrobial peptides, which are found in different natural sources and can also be obtained from the enzymatic hydrolysis of natural proteins. Milk is characterized for being a food that contains nutritional elements, provides immunological protection and supplies active biological substances to both neonates and adults, composed of protein fragments classified as a-lactoalbumin (a-LA), b-lactoglobulin (b-LG), caseins (CN), immunoglobulins (Ig) and lactoferrin (LF), is a precursor of a great variety of bioactive peptides (BAP) generated by the enzymatic proteolysis of these fragments. The aim of the present work was to evaluate the antimicrobial from kiwi; for this purpose, the extraction of casein from milk by isoelectric precipitation was started and then the hydrolysis process was carried out with the enzyme according to the test conditions. The casein extracted and solubilized at 1% presented a concentration of 1.6 mg/mL. Once the hydrolysis was performed, it was determined that the degree of hydrolysis DH was 1.99 %, which indicated that the casein had a low degree of hydrolysis with actinidin under the conditions that were established. For the evaluation of the antimicrobial activity, the peptides were quantified by the Bradford method obtaining an estimated concentration of 0.3 mg/mL. From this concentration, double serial dilutions were performed, resulting in the inhibition of E. coli and S. aureus at concentrations of 300, 150 and 75 µg/mL of the peptide, determining that the minimum inhibitory concentration (MIC) is 75 µ/mL for both microorganisms