Purification and characterisation of antibacterial peptide-containing compound derived from palm kernel cake

Yen Nee Tan, Mohd. Khan Ayob, Wan Yaacob Wan Ahmad

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Palm kernel cake (PKC), the most useful by-product resulted from palm kernel oil production. In this study, PKC-derived protein product was found suitable for use as an antimicrobial agent with potent antibacterial activity, particularly against Bacillus species, after enzymatic hydrolysis with alcalase. The hydrolysate was further purified by gel filtration chromatography. The purified fraction was found to have 14.63 ± 0.70% (w/w) protein, a molecular mass of 2.4 kDa and low hemolytic activity (<50% hemolysis of human erythrocytes at concentration of 1000 μg/ml). The presence of lysine and the major component lauric acid derivative, as indicated by electrospray ionisation-mass spectrometry (ESI-MS) direct infusion and nuclear magnetic resonance (NMR) spectroscopy, may have contributed to the antibacterial effect of purified PKC fraction. This study suggests that the antibacterial PKC compound may be not a pure peptide but instead a peptide-containing compound high in lauric acid derivative.

Original languageEnglish
Pages (from-to)279-284
Number of pages6
JournalFood Chemistry
Volume136
Issue number1
DOIs
Publication statusPublished - 1 Jan 2013

Fingerprint

lauric acid
palm kernel cake
antimicrobial peptides
Purification
Subtilisins
Derivatives
Electrospray ionization
Peptides
dodecanoic acid
Enzymatic hydrolysis
Electrospray Ionization Mass Spectrometry
Molecular mass
Bacilli
Anti-Infective Agents
Hemolysis
Chromatography
Bacillus
Nuclear magnetic resonance spectroscopy
Lysine
Gel Chromatography

Keywords

  • Alcalase
  • Antibacterial activity
  • Electrospray ionisation-mass spectrometry
  • Nuclear magnetic resonance
  • Palm kernel cake hydrolysate
  • Purification

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Purification and characterisation of antibacterial peptide-containing compound derived from palm kernel cake. / Tan, Yen Nee; Ayob, Mohd. Khan; Wan Ahmad, Wan Yaacob.

In: Food Chemistry, Vol. 136, No. 1, 01.01.2013, p. 279-284.

Research output: Contribution to journalArticle

Tan, Yen Nee ; Ayob, Mohd. Khan ; Wan Ahmad, Wan Yaacob. / Purification and characterisation of antibacterial peptide-containing compound derived from palm kernel cake. In: Food Chemistry. 2013 ; Vol. 136, No. 1. pp. 279-284.
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