Cationic peptides derived from rice protein hydrolysate for antibacterial capacity

Name: Vansiri Ngamsiriudom.

LCSH: Kasetsart University -- Theses. M.S. ((Food Science) 2022.

Classification :.LCCS: TP415

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses.

LCSH: Protein hydrolysates.

LCSH: Peptide antibiotics.

LCSH: Anti-infective agents.

LCSH: Pathogenic bacteria.

Abstract: Antimicrobial peptides (AMPs) can be classified based on amino acid concentration into proline-, tryptophan-, arginine-, histidine-, lysine-, and glycinerich AMPs. In this study, the globulin and glutelin fraction of rice protein from germinated rice (GR) was interested as various amino acids were surged during germination. Data from MALDI-MSI indicated that various hydrophobic amino acids increased around 2.4-16.1 folds especially at 96 h. The globulin fraction of GR and rice bran (RB) showed the highest % inhibition against B. cereus (60.8%, 57.9%) and V. cholerae (55.6%, 50.6%). The glutelin fraction of commercial rice protein (CR) inhibited only B. cereus (51.7%). After fractionated by ion exchange chromatography, the unbound fraction of GR globulin showed the highest % inhibitory againt V. parahaemolyticus and V. cholerae (20.7%, 24.4%). The inhibitory effect of rice protein hydrolysates depended on concentration and type of amino acids, sequence, and hydrophobicity of peptide rather than protein charges. In a food model, the unbound fraction of GR globulin had the highest inhibitory effect against V. cholerae (0.51-2.47 log reduction) followed by cationic fraction of GR globulin (0.21-1.71 log reduction). The unbound fraction of RB globulin exhibited the highest inhibitory effect against V. parahaemolyticus (0.26-1.61 log reduction) followed by cationic fraction of GR globulin (0.29-1.15 log reduction). The peptide sequences that exhibited the highest hydrophobicity were TAPEEQIREL (hydrophobicity 6.8), followed by ASEEQVREL (5.5) and VEPVKEEQTQ (5.1). The peptides concentration used (100 µg/mL) was much lower than the consumer’s unacceptable bitter taste concentration ever reported.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Prisana Suwannaporn

Role: Thesis Advisor

Name: Pathima Udompijitkul

Role: Thesis Co-Advisor

Name: Sittiruk Roytraku

Role: Thesis Co-Advisor

Created: 2022

Modified: 2025-06-24

Issued: 2025-06-24

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=http://www.lib.ku.ac.th/KUthesis/2565/vansiri-nga-all.pdf

CallNumber: TP453.P7

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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