Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes by PR-26, a synthetic antibacterial peptide
Article
Annamalai, T, Venkitanarayanan, KS, Hoagland, TA et al. (2001). Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes by PR-26, a synthetic antibacterial peptide
. JOURNAL OF FOOD PROTECTION, 64(12), 1929-1934. 10.4315/0362-028X-64.12.1929
Annamalai, T, Venkitanarayanan, KS, Hoagland, TA et al. (2001). Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes by PR-26, a synthetic antibacterial peptide
. JOURNAL OF FOOD PROTECTION, 64(12), 1929-1934. 10.4315/0362-028X-64.12.1929
This study reports the antibacterial effect of PR-26, a synthetic peptide derived from the first 26 amino acid sequence of PR-39, an antimicrobial peptide isolated from porcine neutrophils. A three-strain mixture of Escherichia coli O157:H7 or Listeria monocytogenes of approximately 108 CFU was inoculated to a final concentration of 107 CFU/ml in 1% peptone water (pH 7.0), containing 50 or 75 μg/ml of PR-26, and incubated at 37°C for 0, 6, 12, and 24 h; at 24°C for 0, 12, 24, and 36 h; or at 10 or 4°C for 0, 24, 72, and 120 h. Control samples included 1% peptone water inoculated with each pathogen mixture but containing no PR-26. The surviving population of each pathogen at each sampling time was determined by plating on tryptic soy agar with incubation at 37°C for 24 h. At 37°C, PR-26 decreased E. coli O157:H7 and L. monocytogenes populations by >5.0 log CFU/ml at 12 h, with complete inactivation at 24 h. At 24°C, PR-26 reduced E. coli O157:H7 and L. monocytogenes by approximately 3.5, 4.0, and 4.5 log CFU/ml at the end of 12-, 24-, and 36-h incubations, respectively. At 4 and 10°C, the inhibitory effect of PR-26 on E. coli O157:H7 and L. monocytogenes was significantly lower (P < 0.05) than that at 37 and 24°C; a 2- to 3-log CFU/ml reduction was observed at 120-h incubation. Results indicate that PR-26 could potentially be used as an antimicrobial agent, but applications in appropriate foods need to be validated.
